Sugar-Free Peking Duck
Delight in the rich, savory flavors of this *Sugar-Free Peking Duck*, a refined take on the classic Chinese dish that's perfect for those reducing their sugar intake. This recipe achieves crispy, golden skin and tender, juicy meat while swapping sugar with a natural honey substitute like monk fruit or stevia, making it a healthier choice without compromising on flavor. The aromatic blend of Chinese five-spice, low-sodium soy sauce, and a hint of sesame oil infuses the duck with an irresistible depth. Paired with fresh cucumber sticks, crisp lettuce leaves or traditional Chinese pancakes, and a sugar-free hoisin sauce substitute, this dish is both elegant and guilt-free. With minimal prep and tips for achieving restaurant-quality crispy skin, it’s a showstopping centerpiece for any special occasion or a luxurious homemade meal.
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Recipe Information
Ingredients
- 1 approximately 5-6 lbs Whole duck
- 2 tablespoons Sea salt
- 1 teaspoon Chinese five-spice powder
- 0.5 teaspoon Black pepper
- 3 tablespoons Low-sodium soy sauce
- 2 tablespoons Rice vinegar
- 1 tablespoon Honey substitute (such as stevia or monk fruit)
- 1 teaspoon Sesame oil
- 4 stalks Green onions
- 1 medium, sliced into sticks Cucumber
- 6 tablespoons Hoisin sauce substitute (sugar-free)
- 12 pieces Chinese pancakes or lettuce leaves
Instructions
Start by cleaning the duck thoroughly under cold water, removing any giblets and excess fat. Pat the duck dry with paper towels.
In a small bowl, mix 1 tablespoon of sea salt, Chinese five-spice powder, and black pepper. Rub this mixture inside the cavity of the duck.
In another bowl, combine the remaining 1 tablespoon of sea salt, low-sodium soy sauce, rice vinegar, honey substitute, and sesame oil. Brush this mixture generously all over the skin of the duck.
Stuff the cavity of the duck with green onions and place it on a rack set in a large roasting pan with the breast side up. Allow it to air dry, uncovered, in the refrigerator for at least 4 hours or overnight for the best results. This will help achieve crispy skin.
Preheat your oven to 375°F (190°C).
Roast the duck in the preheated oven for 1 hour. After the first hour, carefully flip the duck and roast for another 30 minutes.
Flip the duck once more to ensure the breast side is up for the final 30 minutes of roasting or until the skin is golden brown and crispy. The internal temperature should reach 165°F (74°C) for the duck to be fully cooked.
Remove the duck from the oven and let it rest for 15 minutes before carving.
Prepare the serving platter by arranging sliced cucumber sticks and Chinese pancakes (or lettuce leaves) alongside a small dish of sugar-free hoisin sauce substitute.
Carve the duck into thin slices, serve with the accompaniments, and enjoy your sugar-free Peking duck feast.
Nutrition Facts
Calories |
10583 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 844.4 g | 1083% | |
| Saturated Fat | 266.6 g | 1333% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 2722 mg | 907% | |
| Sodium | 23908 mg | 1039% | |
| Total Carbohydrate | 208.5 g | 76% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 16.7 g | ||
| Protein | 567.8 g | 1136% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 544 mg | 42% | |
| Iron | 51.6 mg | 287% | |
| Potassium | 5108 mg | 109% | |
*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.
