Low Sodium Peking Duck

Experience the timeless elegance of Peking Duck with a heart-healthy twist in this Low Sodium Peking Duck recipe. Featuring tender, four-pound Pekin duck as the centerpiece, this dish is infused with the bold, aromatic flavors of low-sodium soy sauce, Chinese five-spice powder, ginger, and scallions. The duck is marinated overnight for maximum flavor, blanched for perfectly taut skin, and roasted to golden perfection, with a finishing glaze of low-sodium hoisin sauce and sesame oil for that signature glossy finish. A silky cornstarch-thickened pan sauce completes the dish, making it a guilt-free indulgence perfect for special occasions or an elevated family dinner. Serve this crispy-skinned masterpiece with steamed buns or pancakes for a traditional touch, all while keeping sodium levels in check.

Nutriscore Rating: 64/100

Prep Time:60 mins

Cook Time:150 mins

Total Time:210 mins

Servings: 6

Ingredients

• 4 pounds Pekin duck
• 0.5 cup Low sodium soy sauce
• 4 tablespoons Honey
• 2 teaspoons Chinese five-spice powder
• 2 tablespoons Rice vinegar
• 2 inches Ginger root, sliced
• 3 pieces Scallions, finely chopped
• 4 pieces Garlic cloves, minced
• 0.5 cup Hoisin sauce (low sodium)
• 1 teaspoon Sesame oil
• 6 cups Ice water
• 2 tablespoons Cornstarch
• 2 tablespoons Water

Directions

Step 1

Begin by cleaning the duck: Remove any excess fat and rinse the duck thoroughly under cold water. Pat the skin dry with paper towels.

Step 2

In a large mixing bowl, prepare the marinade by combining the low sodium soy sauce, honey, Chinese five-spice powder, rice vinegar, ginger root, scallions, and garlic.

Step 3

Place the duck on a wire rack set over a shallow dish. Pour the marinade evenly over the duck, ensuring it covers all parts, especially the skin. Allow the duck to marinate in the refrigerator for at least 12 hours or overnight for best results.

Step 4

Preheat the oven to 375°F (190°C).

Step 5

Remove the duck from the refrigerator and bring it to room temperature. Boil a pot of the 6 cups of ice water, then carefully pour it over the duck skin to tighten it. Let the duck dry at room temperature for 30 minutes.

Step 6

Place the duck breast-side up on a roasting rack in a roasting pan. Roast the duck in the preheated oven for 1.5 hours, basting occasionally with the drippings.

Step 7

Increase the oven temperature to 425°F (220°C) and roast for another 20-30 minutes to crisp up the skin, watching carefully to prevent burning.

Step 8

While roasting, prepare a low-sodium hoisin sauce glaze by combining the low sodium hoisin sauce with a teaspoon of sesame oil in a small bowl.

Step 9

In the last 10 minutes, brush the prepared hoisin glaze all over the duck to add a flavorful and glossy finish.

Step 10

Once cooked, remove the duck from the oven and let it rest for 10 minutes before carving.

Step 11

Combine the cornstarch and 2 tablespoons of water to make a slurry. Add this slurry to the remaining pan drippings over medium heat, stirring until thickened to make a sauce.

Step 12

Serve the carved duck with the sauce on the side or brushed lightly on pieces. Enjoy your low sodium Peking Duck with traditional accompaniments like rolled pancakes or steamed buns.

Nutrition Facts

Serving size	(3741.4g)

Amount per serving	% Daily Value*
Calories	6974.2

Total Fat 532.3g	0%
Saturated Fat 179.9g	0%
Polyunsaturated Fat 6.0g
Cholesterol 1378.9mg	0%
Sodium 7256.4mg	0%
Total Carbohydrate 166.9g	0%
Dietary Fiber 4.2g	0%
Total Sugars 118.3g
Protein 364.8g	0%

Vitamin D 0IU	0%
Calcium 377.4mg	0%
Iron 54.5mg	0%
Potassium 4676.2mg	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: 69.3%

Protein: 21.1%

Carbs: 9.7%