Low Carb Duck Pancakes

Indulge in a gourmet twist on a classic dish with these Low Carb Duck Pancakes, a perfect blend of tender roasted duck and light, gluten-free pancakes. This recipe swaps out traditional pancake flour for a low-carb mix of almond and coconut flours, creating a delicate yet sturdy wrap ideal for holding juicy slices of crispy-skinned duck breast. Enhanced with the umami-rich flavors of hoisin and soy sauce, and complemented by the fresh crunch of cucumber and scallions, these savory pancakes are a show-stopping low-carb alternative to the Chinese takeout favorite. With just an hour of cooking time and simple preparation steps, this dish is perfect for impressing dinner guests or upgrading your keto meal rotation.

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 2 pieces duck breast
• 2 tablespoons olive oil
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon garlic powder
• 1 cup almond flour
• 2 tablespoons coconut flour
• 1 teaspoon baking powder
• 3 large eggs
• 0.5 cup unsweetened almond milk
• 2 tablespoons soy sauce
• 4 tablespoons hoisin sauce
• 1 medium cucumber
• 3 medium scallions

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Score the skin of the duck breasts in a criss-cross pattern using a sharp knife, being careful not to cut into the meat.

Step 3

Season the duck breasts with salt, black pepper, and garlic powder on both sides.

Step 4

Heat 1 tablespoon of olive oil in a large oven-proof skillet over medium-high heat.

Step 5

Place duck breasts skin-side down in the skillet and sear until the skin is crispy and golden brown, about 6-8 minutes.

Step 6

Turn the duck breasts over and transfer the skillet to the preheated oven. Roast for about 8-10 minutes for medium rare, or longer to desired doneness.

Step 7

Remove the duck from the oven and let it rest for 10 minutes before slicing it thinly.

Step 8

While the duck is roasting, prepare the low-carb pancakes: In a mixing bowl, combine almond flour, coconut flour, and baking powder.

Step 9

In another bowl, whisk together eggs, unsweetened almond milk, and 1 tablespoon of soy sauce.

Step 10

Slowly add the wet ingredients to the dry ingredients, stirring until a smooth batter forms.

Step 11

In a non-stick frying pan, heat the remaining 1 tablespoon of olive oil over medium heat.

Step 12

Pour small amounts of pancake batter (about 2-3 tablespoons) into the pan, spreading it into a thin pancake shape.

Step 13

Cook each pancake for about 2-3 minutes on each side or until golden brown. Repeat with remaining batter.

Step 14

To assemble the duck pancakes, spread a small amount of hoisin sauce on each pancake, lay down slices of duck breast, julienned cucumber, and sliced scallions.

Step 15

Roll or fold the pancake, secure with a toothpick if necessary, and serve immediately.

Nutrition Facts

Serving size	(1163.3g)

Amount per serving	% Daily Value*
Calories	2664.1

Total Fat 210.1g	0%
Saturated Fat 53.8g	0%
Polyunsaturated Fat 4.2g
Cholesterol 895.9mg	0%
Sodium 4369.2mg	0%
Total Carbohydrate 76.4g	0%
Dietary Fiber 21.1g	0%
Total Sugars 27.3g
Protein 129.9g	0%

Vitamin D 166.9IU	0%
Calcium 650.3mg	0%
Iron 33.3mg	0%
Potassium 1860.2mg	0%

*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.

Source of Calories

Fat: 69.6%

Protein: 19.1%

Carbs: 11.3%