Paleo Peking Duck
Experience the tantalizing allure of homemade Paleo Peking Duck, a clean-eating twist on the classic Chinese dish. This recipe combines the rich flavors of succulent roasted duck with a perfectly crisp skin, achieved through a baking soda rub and slow roasting technique. A vibrant marinade of coconut aminos, raw apple cider vinegar, honey, and Chinese five-spice infuses every bite with sweetness and umami. Garnished with fresh scallions and paired with cucumber slices and Boston lettuce leaves for wrapping, this paleo-friendly version of Peking Duck delivers all the traditional flavor without the grains or refined sugars. Ideal for special occasions or an elegant dinner, this recipe strikes a perfect balance of indulgence and nourishment.
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Recipe Information
Ingredients
- 1 (about 4-5 lbs) Whole duck
- 2 tablespoons Sea salt
- 1 teaspoon Baking soda
- 1 cup Coconut aminos
- 1 cup Raw apple cider vinegar
- 3 tablespoons Honey
- 2 teaspoons Chinese five-spice powder
- 4 cloves Garlic, minced
- 2 tablespoons Ginger, freshly grated
- 4 pieces Scallions, for garnish
- 1 medium Cucumber, sliced
- 1 head Boston lettuce leaves
Instructions
1. Begin by cleaning the duck. Remove any excess fat and pat it dry with paper towels.
2. In a small bowl, combine 1 tablespoon of sea salt with the baking soda. Rub this mixture all over the duck, especially on the skin. This will help dry out the skin for a crispy texture.
3. Place the duck on a rack over a baking sheet and leave it uncovered in the refrigerator for 12 to 24 hours.
4. Preheat the oven to 350°F (175°C).
5. In a saucepan, combine coconut aminos, apple cider vinegar, honey, remaining tablespoon of sea salt, Chinese five-spice powder, minced garlic, and grated ginger. Bring to a simmer over medium heat and reduce for about 10 minutes until slightly thickened.
6. Take the duck out of the refrigerator about 30 minutes before cooking to allow it to come to room temperature.
7. Brush the duck all over with the sauce using a pastry brush, ensuring even coverage on all sides.
8. Place the duck back on the rack over the baking sheet, breast side up, and roast in the preheated oven for 2 hours.
9. Every 30 minutes, baste the duck with more sauce to build up the layers of flavor and help the skin become crispy and golden brown.
10. After 2 hours, increase the oven temperature to 400°F (200°C) and roast for an additional 20-30 minutes until the skin is deeply browned and crisp.
11. Remove the duck from the oven and let it rest for about 15 minutes before carving.
12. Garnish with chopped scallions and serve with cucumber slices and Boston lettuce leaves. Use the lettuce leaves as wraps for the duck slices and cucumbers for a paleo-friendly take on traditional Peking Duck.
13. Serve warm and enjoy your flavorful, Paleo Peking Duck!
Nutrition Facts
Calories |
1871 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.5 g | 193% | |
| Saturated Fat | 48.9 g | 244% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 510 mg | 170% | |
| Sodium | 5323 mg | 231% | |
| Total Carbohydrate | 32.3 g | 12% | |
| Dietary Fiber | 2.4 g | 8% | |
| Total Sugars | 26.8 g | ||
| Protein | 98.5 g | 197% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 98 mg | 8% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1060 mg | 23% | |
*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.
