Paleo Crispy Duck Wraps with Hoisin Sauce
Savor the perfect balance of crispy, succulent duck and vibrant, fresh vegetables with these flavorful Paleo Crispy Duck Wraps with Hoisin Sauce. Using a clever combination of coconut aminos, almond butter, and date paste, this recipe delivers a rich, sweet, and savory Paleo-friendly hoisin sauce that perfectly complements tender, oven-roasted duck. Nestled in crisp butter lettuce leaves and topped with crunchy cucumber, carrot, scallions, and fragrant cilantro, these wraps are both light and satisfying. With 20 minutes of prep time and straightforward cooking techniques, this dish is ideal for a quick yet impressive meal. Perfect for Paleo enthusiasts or those searching for a healthy, gluten-free spin on a takeout favorite, these wraps promise restaurant-quality flavor at home!
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Recipe Information
Ingredients
- 2 pieces Duck breast
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.25 cup Coconut aminos
- 2 tablespoons Apple cider vinegar
- 2 tablespoons Almond butter
- 2 pieces Garlic cloves, minced
- 1 teaspoon Fresh ginger, grated
- 2 tablespoons Date paste
- 1 teaspoon Sesame oil
- 8 pieces Butter lettuce leaves
- 1 cup Cucumber, julienned
- 1 cup Carrot, julienned
- 3 pieces Scallions, sliced
- 0.25 cup Cilantro, chopped
Instructions
Preheat your oven to 400°F (200°C).
Score the skin of the duck breasts with a sharp knife to help render the fat. Season with salt and ground black pepper.
Place the duck breasts skin side down in a cold, oven-safe skillet. Turn the heat to medium and let the fat render out for 6-8 minutes until the skin is crispy. Flip the breasts and cook for another 2 minutes.
Transfer the skillet to the preheated oven and roast the duck for about 8-10 minutes for medium-rare, or until your desired doneness. Remove from the oven and let it rest for 5 minutes.
While the duck is resting, prepare the Paleo hoisin sauce. In a small bowl, combine coconut aminos, apple cider vinegar, almond butter, minced garlic, grated ginger, date paste, and sesame oil. Stir until smooth.
Thinly slice the duck breasts.
To assemble the wraps: lay out a butter lettuce leaf, and add slices of duck, then top with julienned cucumber, carrot, sliced scallions, and cilantro.
Drizzle with Paleo hoisin sauce and fold the lettuce to form a wrap. Serve immediately.
Nutrition Facts
Calories |
1995 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.3 g | 188% | |
| Saturated Fat | 42.3 g | 211% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 336 mg | 112% | |
| Sodium | 3830 mg | 167% | |
| Total Carbohydrate | 77.2 g | 28% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 47.5 g | ||
| Protein | 93.7 g | 187% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 328 mg | 25% | |
| Iron | 28.4 mg | 158% | |
| Potassium | 2716 mg | 58% | |
*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.
