Paleo Peking Duck
Elevate your dinner table with this mouthwatering Paleo Peking Duck recipe, a healthier, grain-free twist on the classic Chinese delicacy. This rendition features a whole roasted duck coated in a luscious marinade of coconut aminos, raw apple cider vinegar, honey, and aromatic Chinese five-spice, delivering a perfect balance of savory, sweet, and umami flavors. The secret to the irresistibly crispy skin lies in the preparation—drying the duck overnight with a sea salt and baking soda rub. Serve this masterpiece with fresh cucumber slices, fragrant scallions, and crisp Boston lettuce leaves for a light, paleo-friendly alternative to traditional pancakes. With its golden-brown skin, tender meat, and vibrant garnishes, this Paleo Peking Duck is a show-stopping dish that’s as visually stunning as it is flavorful. Perfect for special occasions or an indulgent weekend treat!
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Ingredients
- 1 (about 4-5 lbs) Whole duck
- 2 tablespoons Sea salt
- 1 teaspoon Baking soda
- 1 cup Coconut aminos
- 1 cup Raw apple cider vinegar
- 3 tablespoons Honey
- 2 teaspoons Chinese five-spice powder
- 4 cloves Garlic, minced
- 2 tablespoons Ginger, freshly grated
- 4 pieces Scallions, for garnish
- 1 medium Cucumber, sliced
- 1 head Boston lettuce leaves
Directions
Step 1
1. Begin by cleaning the duck. Remove any excess fat and pat it dry with paper towels.
Step 2
2. In a small bowl, combine 1 tablespoon of sea salt with the baking soda. Rub this mixture all over the duck, especially on the skin. This will help dry out the skin for a crispy texture.
Step 3
3. Place the duck on a rack over a baking sheet and leave it uncovered in the refrigerator for 12 to 24 hours.
Step 4
4. Preheat the oven to 350°F (175°C).
Step 5
5. In a saucepan, combine coconut aminos, apple cider vinegar, honey, remaining tablespoon of sea salt, Chinese five-spice powder, minced garlic, and grated ginger. Bring to a simmer over medium heat and reduce for about 10 minutes until slightly thickened.
Step 6
6. Take the duck out of the refrigerator about 30 minutes before cooking to allow it to come to room temperature.
Step 7
7. Brush the duck all over with the sauce using a pastry brush, ensuring even coverage on all sides.
Step 8
8. Place the duck back on the rack over the baking sheet, breast side up, and roast in the preheated oven for 2 hours.
Step 9
9. Every 30 minutes, baste the duck with more sauce to build up the layers of flavor and help the skin become crispy and golden brown.
Step 10
10. After 2 hours, increase the oven temperature to 400°F (200°C) and roast for an additional 20-30 minutes until the skin is deeply browned and crisp.
Step 11
11. Remove the duck from the oven and let it rest for about 15 minutes before carving.
Step 12
12. Garnish with chopped scallions and serve with cucumber slices and Boston lettuce leaves. Use the lettuce leaves as wraps for the duck slices and cucumbers for a paleo-friendly take on traditional Peking Duck.
Step 13
13. Serve warm and enjoy your flavorful, Paleo Peking Duck!
Nutrition Facts
| Serving size | (3430.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 8256.9 |
| Total Fat 670.3g | 0% |
| Saturated Fat 215.6g | 0% |
| Cholesterol 2268.0mg | 0% |
| Sodium 24061.1mg | 0% |
| Total Carbohydrate 130.6g | 0% |
| Dietary Fiber 8.4g | 0% |
| Total Sugars 106.9g | |
| Protein 438.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 416.2mg | 0% |
| Iron 38.3mg | 0% |
| Potassium 4617.5mg | 0% |
Source of Calories