Low Carb Duck Pancakes
Elevate your low-carb dining experience with these irresistible Low Carb Duck Pancakes, a healthier twist on a classic favorite. Featuring succulent, oven-roasted duck breast with perfectly crispy skin, these wraps combine bold flavors and satisfying textures. The pancakes are made with a nutrient-packed blend of almond and coconut flours, creating a light yet sturdy base that complements the tender duck beautifully. A touch of hoisin sauce, fresh cucumber, and scallions adds a refreshing balance to each bite. Perfect for a sophisticated appetizer or a lighter main course, this recipe is both gluten-free and low in carbs, making it ideal for keto and paleo diets. Ready in just over an hour, these elegant wraps bring gourmet flavor to your table in no time!
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Recipe Information
Ingredients
- 2 pieces duck breast
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 1 cup almond flour
- 2 tablespoons coconut flour
- 1 teaspoon baking powder
- 3 large eggs
- 0.5 cup unsweetened almond milk
- 2 tablespoons soy sauce
- 4 tablespoons hoisin sauce
- 1 medium cucumber
- 3 medium scallions
Instructions
Preheat your oven to 400°F (200°C).
Score the skin of the duck breasts in a criss-cross pattern using a sharp knife, being careful not to cut into the meat.
Season the duck breasts with salt, black pepper, and garlic powder on both sides.
Heat 1 tablespoon of olive oil in a large oven-proof skillet over medium-high heat.
Place duck breasts skin-side down in the skillet and sear until the skin is crispy and golden brown, about 6-8 minutes.
Turn the duck breasts over and transfer the skillet to the preheated oven. Roast for about 8-10 minutes for medium rare, or longer to desired doneness.
Remove the duck from the oven and let it rest for 10 minutes before slicing it thinly.
While the duck is roasting, prepare the low-carb pancakes: In a mixing bowl, combine almond flour, coconut flour, and baking powder.
In another bowl, whisk together eggs, unsweetened almond milk, and 1 tablespoon of soy sauce.
Slowly add the wet ingredients to the dry ingredients, stirring until a smooth batter forms.
In a non-stick frying pan, heat the remaining 1 tablespoon of olive oil over medium heat.
Pour small amounts of pancake batter (about 2-3 tablespoons) into the pan, spreading it into a thin pancake shape.
Cook each pancake for about 2-3 minutes on each side or until golden brown. Repeat with remaining batter.
To assemble the duck pancakes, spread a small amount of hoisin sauce on each pancake, lay down slices of duck breast, julienned cucumber, and sliced scallions.
Roll or fold the pancake, secure with a toothpick if necessary, and serve immediately.
Nutrition Facts
Calories |
2664 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.1 g | 269% | |
| Saturated Fat | 53.8 g | 269% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 896 mg | 299% | |
| Sodium | 4369 mg | 190% | |
| Total Carbohydrate | 76.4 g | 28% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 27.3 g | ||
| Protein | 129.9 g | 260% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 650 mg | 50% | |
| Iron | 33.3 mg | 185% | |
| Potassium | 1860 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
