Low Carb Peking Duck. This may be a little repetitious as some of it is shown in the Hoisin Sauce recipe but I thought I would walk you through this utterly delicious and addictive low carb meal. If you really want something spectacular to wow dinner guests this low carb Peking duck is the meal to serve and the good news is; you can use a larger roast chicken which will more than likely serve 6 people and is less expensive than duck. You will be able to feed 4 people with one large duck so plan accordingly. I am also adding the Hoisin Sauce recipe below so you have it all in one place. If you want the total 3-legged stool low carb Peking Duck experience then here is the recipe for Low Carb Chinese Mandarin Pancakes and better yet it is absolutely perfect using Keto Pork Rind Wraps. The Pork Rind Wraps are ridiculously versatile and they are what I will be using from now on. Using all three recipes for a really unique dinner event, you should be eating approximately 10g net carbs with the newer wraps.
Low Carb Peking Duck is a guest do-it-yourself meal once the meat is separated from the bone, cut into smaller pieces and put on a platter in the center of the table. Same with the lettuce, green onions, and same with the hoisin sauce so yes, there is a little prep for the cook and the good news is; then you can sit down and eat with everyone else. Since this is a Chinese dish I might suggest serving the Bok Choy Cucumber Salad with your meal and that should probably be all you need. Dessert would be optional but you will get a bit of sweetness with the duck and the salad. Also want to note that the skin should be cut into small pieces as a little should go into each wrap or taco. Each is made kind of one or two at at time. It can be made into a small open-ended package or left totally open to hold like a taco so you will at least have to show people once and then leave them to their own devices.
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- 1 Large Duck
- 2 C Sliced Green Onion Tops
- 1 Head Butter Lettuce Leaves
- ¼ C Tamari
- 3 T Allulose***
- 3 T Smooth Peanut Butter
- 1 T Tahini
- 1 T Rice Wine Vinegar (Sugar-Free)
- ½ t Chili Garlic Sauce
- ¼ t Crushed Garlic
- ¼ t Five Spice Powder
- ¼ t Crushed & Ground Fermented Black Beans To A Powder (I Did Mine In The Mortar & Pestle & Then In The Spice Grinder With The 5 Spice Powder-Much Faster)
- Put all sauce ingredients into a small bowl, mix well and refrigerate. It will seem thin and will thicken as it sits and then even more after refrigeration.
- Thaw duck, cut out the backbone, and flatten to butterfly.
- Place duck on a foil lined sheet pan and let sit on counter, uncovered, for 3½-4 hours.
- Heat oven to 350° and put duck into oven for about 2-2½ hours or until skin is quite crispy. You will get lots of fat and for Pete's sake save it to use for frying. It is the best fat ever.
- Let duck sit on counter until you can just barely touch and begin to deal with de-boning it.
- Cut in half and then into quarters. Carefully take breast meat off bones, keeping in one piece if possible. Bone the thighs and legs, keeping all the skin. Slice the breasts into ½" pieces with skin left on each slice. Arrange meat and lettuce on a platter with onions and hoisin sauce to the side.
- Lay out one lettuce leaf, smear with hoisin, sprinkle with green onions, top with a small amount of duck and including a small piece of skin. Easiest way to eat this little packages of wonder is to fold like a burrito. If you don't fill them too full they are easy and fun to eat. I got 24 usable leaves (some a bit smaller) so each person should get 5-6 Peking Duck lettuce wraps.
- 4 Servings
- 470 Calories, 26.3g Protein, 36.1g Fat, 8.1g Carbs, 4.6g Fiber, 3.5g Net Carbs
- Nutritionals include 4 oz. duck with skin and yes, even the lettuce & green onions have a few carbs in them.
- If you decide to use a roast chicken double the hoisin sauce recipe and you will need two heads of butter lettuce.
- Don't forget, there is additional meat (no skin) on the wings so get that too.
- If you have left-over sauce it will last in the refrigerator nearly forever.