Paleo Crispy Duck Wraps with Hoisin Sauce

Indulge in the bold, savory flavors of these **Paleo Crispy Duck Wraps with Hoisin Sauce**, a healthy twist on a takeout favorite. This gluten-free, dairy-free recipe features tender slices of seared and oven-roasted duck breast, boasting irresistibly crispy skin. Paired with a homemade Paleo hoisin sauce made from coconut aminos, almond butter, and a hint of date paste, every bite is bursting with rich umami flavors. Served in crisp butter lettuce leaves and topped with fresh julienned cucumber, carrot, sliced scallions, and fragrant cilantro, these wraps are the perfect balance of crunch and zest. Ready in under an hour, this dish is ideal for an elegant dinner, meal prep, or a crowd-pleasing appetizer. Skip the carbs, keep the flavor, and savor a wholesome, restaurant-worthy experience at home!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 pieces Duck breast
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 0.25 cup Coconut aminos
• 2 tablespoons Apple cider vinegar
• 2 tablespoons Almond butter
• 2 pieces Garlic cloves, minced
• 1 teaspoon Fresh ginger, grated
• 2 tablespoons Date paste
• 1 teaspoon Sesame oil
• 8 pieces Butter lettuce leaves
• 1 cup Cucumber, julienned
• 1 cup Carrot, julienned
• 3 pieces Scallions, sliced
• 0.25 cup Cilantro, chopped

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Score the skin of the duck breasts with a sharp knife to help render the fat. Season with salt and ground black pepper.

Step 3

Place the duck breasts skin side down in a cold, oven-safe skillet. Turn the heat to medium and let the fat render out for 6-8 minutes until the skin is crispy. Flip the breasts and cook for another 2 minutes.

Step 4

Transfer the skillet to the preheated oven and roast the duck for about 8-10 minutes for medium-rare, or until your desired doneness. Remove from the oven and let it rest for 5 minutes.

Step 5

While the duck is resting, prepare the Paleo hoisin sauce. In a small bowl, combine coconut aminos, apple cider vinegar, almond butter, minced garlic, grated ginger, date paste, and sesame oil. Stir until smooth.

Step 6

Thinly slice the duck breasts.

Step 7

To assemble the wraps: lay out a butter lettuce leaf, and add slices of duck, then top with julienned cucumber, carrot, sliced scallions, and cilantro.

Step 8

Drizzle with Paleo hoisin sauce and fold the lettuce to form a wrap. Serve immediately.

Nutrition Facts

Serving size	(1176.1g)

Amount per serving	% Daily Value*
Calories	1994.9

Total Fat 146.3g	0%
Saturated Fat 42.3g	0%
Polyunsaturated Fat 5.8g
Cholesterol 336mg	0%
Sodium 3829.8mg	0%
Total Carbohydrate 77.2g	0%
Dietary Fiber 16.2g	0%
Total Sugars 47.5g
Protein 93.7g	0%

Vitamin D 0IU	0%
Calcium 328.1mg	0%
Iron 28.4mg	0%
Potassium 2716.2mg	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: 65.8%

Protein: 18.7%

Carbs: 15.4%