Low Fat Peking Duck
Indulge in the bold, irresistible flavors of this *Low Fat Peking Duck* recipe, a health-conscious twist on the classic Chinese favorite. Made with skinless duck breast, this dish retains the rich, savory essence of traditional Peking duck while significantly cutting down on unnecessary fats. Marinated in a luscious blend of hoisin sauce, low-sodium soy sauce, honey, and aromatic five-spice powder, the duck is roasted to perfection, ensuring tender, flavorful slices in every bite. Served in delicate crepes or soft tortillas, and topped with crisp cucumber, scallions, and a warm, glossy dipping sauce, this recipe is perfect as a sophisticated dinner or party dish. Quick to prepare, with just 20 minutes of hands-on time, this version of Peking duck is proof that you can enjoy gourmet flavors without the guilt. Perfect for those seeking "low-fat Chinese recipes," "healthy Peking duck," or "lower-calorie Asian-inspired meals."
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Recipe Information
Ingredients
- 4 pieces Duck breast, skinless
- 4 tablespoons Hoisin sauce
- 2 tablespoons Soy sauce, low sodium
- 2 tablespoons Rice vinegar
- 1 tablespoon Honey
- 1 teaspoon Five-spice powder
- 1 teaspoon Fresh ginger, grated
- 2 cloves Garlic, minced
- 4 stalks Scallions, sliced
- 1 large Cucumber, thinly sliced
- 8 pieces Crepes or soft tortillas
Instructions
Preheat your oven to 200°C (400°F).
In a mixing bowl, combine hoisin sauce, low sodium soy sauce, rice vinegar, honey, five-spice powder, grated ginger, and minced garlic to make the marinade.
Place the duck breasts in a shallow dish and pour half of the marinade over them. Reserve the other half of the marinade for later use. Let the duck marinate for at least 15 minutes, or cover and refrigerate for up to 2 hours for more flavor.
Line a baking tray with foil and place a wire rack on top. This will help any excess fat render out during cooking and prevent steaming.
Place the marinated duck breasts on the wire rack, ensuring they are evenly spaced.
Roast the duck breasts in the preheated oven for 20 minutes, or until the internal temperature reaches 165°F (74°C).
While the duck is roasting, prepare the dipping sauce by simmering the reserved marinade in a small saucepan over medium heat for 5 minutes, or until slightly thickened.
Once cooked, remove the duck from the oven and let it rest for 5 minutes before slicing thinly.
To serve, place slices of duck on the crepe or tortilla. Top with cucumber slices and scallions. Drizzle with the warm dipping sauce.
Wrap and enjoy your delicious low-fat Peking duck!
Nutrition Facts
Calories |
2561 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.1 g | 86% | |
| Saturated Fat | 24.1 g | 120% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 1004 mg | 334% | |
| Sodium | 3269 mg | 142% | |
| Total Carbohydrate | 175.3 g | 64% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 59.1 g | ||
| Protein | 299.5 g | 599% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 359 mg | 28% | |
| Iron | 33.7 mg | 187% | |
| Potassium | 3701 mg | 79% | |
*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.
