Keto Peking Duck
Indulge in the rich, authentic flavors of Keto Peking Duck, a low-carb twist on the classic Chinese dish that's both elegant and satisfying. This recipe features a whole duck seasoned with a fragrant marinade of gluten-free soy sauce, five-spice powder, and sesame oil, creating a bold and savory flavor profile. The secret to its irresistibly crispy skin lies in a sprinkle of baking powder and salt, which ensures golden perfection during its slow roasting. Served with fresh scallions, crunchy cucumber slices, and crisp lettuce leaves for keto-friendly wraps, this dish is a show-stopping main course that’s perfect for special occasions or an elevated weeknight dinner. With just 30 minutes of hands-on prep and 3 hours of cooking time, you’ll have a restaurant-worthy meal that’s as easy to make as it is to devour!
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Ingredients
- 1 piece Duck (whole, approximately 4-5 lbs)
- 0.5 cup Soy sauce (gluten-free or tamari for keto)
- 1 teaspoon Five-spice powder
- 2 tablespoons Sesame oil
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 2 teaspoons Salt
- 1 teaspoon Baking powder
- 0.5 cup Spring onions (scallions), sliced
- 1 piece Cucumber, thinly sliced
- 8 pieces Lettuce leaves
Directions
Step 1
Preheat your oven to 300°F (150°C).
Step 2
Clean the duck thoroughly, ensuring to remove any excess fat from the cavity. Pat it completely dry with paper towels.
Step 3
Prick the duck skin all over with a sharp fork or a skewer, being careful not to pierce the meat. This helps the fat to render out during cooking.
Step 4
In a small bowl, combine soy sauce, five-spice powder, sesame oil, garlic powder, and onion powder. Stir well to create a marinade.
Step 5
Rub the marinade all over the duck, including inside the cavity. Let it sit for 15 minutes to soak up the flavors.
Step 6
Sprinkle the skin generously with salt and the baking powder. This combination helps to make the skin extra crispy.
Step 7
Place the duck on a rack in a roasting pan, breast side up, to allow the fat to drip away as it cooks.
Step 8
Roast the duck in the oven for about 2.5 to 3 hours, or until the skin is golden brown and crispy. Baste the duck with its own fat every 30 minutes.
Step 9
Once cooked, remove the duck from the oven and let it rest for at least 15 minutes before carving.
Step 10
Serve the duck with spring onions, cucumber slices, and lettuce leaves. Use the lettuce leaves as wraps, adding slices of duck and garnishes for a keto-friendly, flavorful bite.
Nutrition Facts
| Serving size | (1495.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1968.1 |
| Total Fat 155.9g | 0% |
| Saturated Fat 40.4g | 0% |
| Polyunsaturated Fat 11.7g | |
| Cholesterol 453.6mg | 0% |
| Sodium 14451.3mg | 0% |
| Total Carbohydrate 34.1g | 0% |
| Dietary Fiber 5.8g | 0% |
| Total Sugars 7.1g | |
| Protein 111.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 285.3mg | 0% |
| Iron 9.5mg | 0% |
| Potassium 2494.6mg | 0% |
Source of Calories