Whole30 Peking Duck
Elevate your Whole30 dining experience with this sensational Whole30 Peking Duck, a healthier take on the beloved Chinese classic. Tender, slow-roasted duck is infused with a flavorful marinade of coconut aminos, apple cider vinegar, ginger, and sea salt, then glazed to perfection in a rich blend of honey, five-spice powder, and aromatic garlic. The result? A crispy, golden skin and succulent meat that tastes every bit as indulgent as the original. Paired with crisp cucumber matchsticks, fresh green onions, and butter lettuce leaves for wrapping, this dish becomes a fun and satisfying meal that’s gluten-free, paleo, and Whole30-compliant. Perfect for a weekend dinner or special gathering, this recipe transforms traditional Peking Duck into a guilt-free masterpiece.
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Recipe Information
Ingredients
- 1 4-5 lbs whole duck
- 0.5 cup coconut aminos
- 0.25 cup apple cider vinegar
- 2 tablespoons ginger
- 4 cloves garlic
- 2 teaspoons sea salt
- 1 teaspoon five-spice powder
- 2 tablespoons honey
- 3 stalks green onions
- 1 large cucumber
- 1 head butter lettuce
Instructions
Preheat your oven to 300°F (150°C).
Rinse the duck thoroughly inside and out, then pat dry with paper towels.
In a small bowl, mix together 1 tablespoon of coconut aminos, 1 tablespoon of apple cider vinegar, 1 tablespoon of grated ginger, and 1 teaspoon of sea salt.
Rub the mixture all over the duck, making sure to cover the entire surface and inside the cavity.
Place the duck on a rack inside a roasting pan and cook in the preheated oven for 1 hour.
Meanwhile, make the glaze by combining the remaining coconut aminos, apple cider vinegar, ginger, minced garlic, five-spice powder, and honey in a small saucepan. Bring to a simmer over medium heat, stirring occasionally, and let it reduce for about 10 minutes.
After 1 hour, increase the oven temperature to 425°F (220°C), and brush the duck with the glaze.
Roast the duck for another 45-60 minutes, basting it with the glaze every 15 minutes, until the skin is crispy and a deep amber color.
Once cooked, let the duck rest for 15 minutes before carving.
While the duck is resting, slice the green onions thinly and cut the cucumber into matchsticks.
To serve, carve the duck and wrap slices in butter lettuce leaves along with green onions and cucumber slices.
Nutrition Facts
Calories |
1817 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.4 g | 193% | |
| Saturated Fat | 48.5 g | 242% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 511 mg | 170% | |
| Sodium | 2535 mg | 110% | |
| Total Carbohydrate | 21.7 g | 8% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 16.6 g | ||
| Protein | 98.4 g | 197% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 101 mg | 8% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1062 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.
