Low Sodium Duck Pancakes

Indulge in the rich, savory flavors of Low Sodium Duck Pancakes, a healthier twist on the classic Chinese favorite. This recipe features tender, oven-roasted duck breast seasoned with fragrant Chinese five-spice for an aromatic punch, paired perfectly with homemade soft and golden pancakes. The low sodium hoisin sauce adds just the right touch of sweet and tangy flavor without overwhelming the dish, while crisp cucumber matchsticks and fresh spring onions bring a refreshing crunch to every bite. With simple ingredients like all-purpose flour and a pinch of salt substitute, these pancakes are easy to whip up and ideal for anyone watching their sodium intake. Perfect as an appetizer or a fun meal to share, these duck pancakes offer gourmet taste with a health-conscious spin.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

Ingredients

• 2 pieces Duck breast
• 0.5 teaspoon Chinese five-spice powder
• 3 tablespoons Hoisin sauce (low sodium)
• 1 medium Cucumber
• 4 stalks Spring onions
• 1 cup All-purpose flour
• 0.75 cup Water
• 1 tablespoon Sesame oil
• 1 teaspoon Baking powder
• 2 tablespoons Vegetable oil
• 0.25 teaspoon Salt substitute

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

Pat the duck breasts dry with paper towels. Score the skin lightly in a crosshatch pattern.

Step 3

Rub the duck with Chinese five-spice powder evenly on both sides.

Step 4

Place the duck breasts skin-side down in an oven-safe skillet over medium heat. Cook for about 5-7 minutes until the skin is golden and crispy.

Step 5

Flip the duck breasts and transfer the skillet to the preheated oven. Roast for about 15 minutes for medium-rare, or until it reaches desired doneness.

Step 6

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

Step 7

While the duck is cooking, prepare the pancakes. In a bowl, whisk together the flour, baking powder, and salt substitute.

Step 8

Add the water and sesame oil to the flour mixture and whisk until smooth.

Step 9

Heat a non-stick skillet over medium-high heat and lightly coat with vegetable oil.

Step 10

Pour a small ladleful of batter into the skillet and tilt the pan to spread the batter thinly, forming a pancake. Cook for 1-2 minutes on each side until golden brown. Repeat with the remaining batter.

Step 11

Slice the cucumber into matchsticks and thinly slice the spring onions.

Step 12

To assemble, spread a little hoisin sauce on each pancake, add a few slices of duck, cucumber matchsticks, and spring onion slices.

Step 13

Roll up the pancake with the filling inside and serve immediately while warm.

Nutrition Facts

Serving size	(1054.2g)

Amount per serving	% Daily Value*
Calories	2301.7

Total Fat 156.2g	0%
Saturated Fat 44.6g	0%
Polyunsaturated Fat 22.7g
Cholesterol 336mg	0%
Sodium 1269.0mg	0%
Total Carbohydrate 130.7g	0%
Dietary Fiber 6.1g	0%
Total Sugars 23.0g
Protein 96.6g	0%

Vitamin D 0IU	0%
Calcium 174.6mg	0%
Iron 31.1mg	0%
Potassium 2488.6mg	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: 60.7%

Protein: 16.7%

Carbs: 22.6%