Low Carb Peking Duck
Savor the tantalizing flavors of this Low Carb Peking Duck, a healthier twist on the Chinese classic that doesn't skimp on indulgence. This recipe features a whole roasted duck with irresistibly crispy, golden-brown skin, achieved through a unique prep method using a dry rub of salt, baking powder, and Chinese five-spice powder for maximum crispiness. The duck is slow-roasted to perfection and paired with a flavorful low-carb hoisin-soy sauce, infused with garlic and ginger for a bold umami kick. Topped with fresh, crunchy garnishes like green onions and cucumber, this dish strikes a perfect balance of rich, savory, and refreshing elements. Ideal for special occasions or an elevated dinner at home, this recipe is an excellent choice for those looking to enjoy gourmet flavors while maintaining a low-carb lifestyle.
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Ingredients
- 1 approximately 5 pounds Whole duck
- 2 tablespoons Salt
- 1 teaspoon Baking powder
- 2 teaspoons Chinese five-spice powder
- 1 cup Hoisin sauce
- 2 tablespoons Soy sauce
- 1 teaspoon Garlic powder
- 1 teaspoon Ginger powder
- 4 stalks Green onion
- 1 Cucumber
Directions
Step 1
Clean the duck inside and out, and pat it dry with paper towels. Remove any excess fat but leave the skin intact.
Step 2
Mix salt, baking powder, and Chinese five-spice powder in a small bowl. Rub the mixture all over the duck, including the cavity.
Step 3
Place the duck on a rack in a roasting pan and refrigerate uncovered overnight to allow the skin to dry.
Step 4
Preheat the oven to 350°F (175°C).
Step 5
Bring the duck to room temperature and place it back on the rack in the roasting pan. Tuck the wings under the body.
Step 6
Slow roast the duck for about 3 hours, basting with its own fat occasionally, until the skin is crispy and golden brown.
Step 7
While the duck is roasting, prepare the sauce by mixing hoisin sauce, soy sauce, garlic powder, and ginger powder in a bowl. Set aside.
Step 8
Thinly slice the green onions and cucumber; these will serve as a refreshing accompaniment.
Step 9
When the duck is done, remove it from the oven and let it rest for about 15 minutes before carving.
Step 10
Carve the duck into slices and serve with the prepared sauce, thinly sliced green onions, and cucumber.
Nutrition Facts
| Serving size | (2816.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 8298.4 |
| Total Fat 678.5g | 0% |
| Saturated Fat 217.0g | 0% |
| Polyunsaturated Fat 4.4g | |
| Cholesterol 2275.6mg | 0% |
| Sodium 24461.8mg | 0% |
| Total Carbohydrate 132.7g | 0% |
| Dietary Fiber 11.5g | 0% |
| Total Sugars 74.0g | |
| Protein 445.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 416.7mg | 0% |
| Iron 39.3mg | 0% |
| Potassium 4267.7mg | 0% |
Source of Calories