Whole30 Peking Duck
Experience an irresistible fusion of tradition and health with this Whole30 Peking Duck recipe—a mouthwatering, paleo-friendly spin on the Chinese classic. Perfectly roasted to achieve crispy, golden skin and succulent meat, this whole duck is infused with a savory glaze of coconut aminos, apple cider vinegar, fragrant ginger, and a touch of honey for that signature sweet-and-savory balance. The five-spice powder adds an authentic aromatic flair, while fresh butter lettuce, crunchy cucumber matchsticks, and vibrant green onions create the ideal low-carb wraps. Ready in just under 2.5 hours, this gluten-free, Whole30-compliant dish is show-stopping enough for a holiday centerpiece yet simple enough for weeknight indulgence. Serve this healthy Peking duck as a fun DIY wrap station, letting everyone build their flavorful bites while savoring every crispy, tender bite!
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Ingredients
- 1 4-5 lbs whole duck
- 0.5 cup coconut aminos
- 0.25 cup apple cider vinegar
- 2 tablespoons ginger
- 4 cloves garlic
- 2 teaspoons sea salt
- 1 teaspoon five-spice powder
- 2 tablespoons honey
- 3 stalks green onions
- 1 large cucumber
- 1 head butter lettuce
Directions
Step 1
Preheat your oven to 300°F (150°C).
Step 2
Rinse the duck thoroughly inside and out, then pat dry with paper towels.
Step 3
In a small bowl, mix together 1 tablespoon of coconut aminos, 1 tablespoon of apple cider vinegar, 1 tablespoon of grated ginger, and 1 teaspoon of sea salt.
Step 4
Rub the mixture all over the duck, making sure to cover the entire surface and inside the cavity.
Step 5
Place the duck on a rack inside a roasting pan and cook in the preheated oven for 1 hour.
Step 6
Meanwhile, make the glaze by combining the remaining coconut aminos, apple cider vinegar, ginger, minced garlic, five-spice powder, and honey in a small saucepan. Bring to a simmer over medium heat, stirring occasionally, and let it reduce for about 10 minutes.
Step 7
After 1 hour, increase the oven temperature to 425°F (220°C), and brush the duck with the glaze.
Step 8
Roast the duck for another 45-60 minutes, basting it with the glaze every 15 minutes, until the skin is crispy and a deep amber color.
Step 9
Once cooked, let the duck rest for 15 minutes before carving.
Step 10
While the duck is resting, slice the green onions thinly and cut the cucumber into matchsticks.
Step 11
To serve, carve the duck and wrap slices in butter lettuce leaves along with green onions and cucumber slices.
Nutrition Facts
| Serving size | (3121.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 8035.0 |
| Total Fat 670.3g | 0% |
| Saturated Fat 215.6g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 2268.0mg | 0% |
| Sodium 11355.1mg | 0% |
| Total Carbohydrate 87.4g | 0% |
| Dietary Fiber 7.7g | 0% |
| Total Sugars 68.9g | |
| Protein 438.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 473.1mg | 0% |
| Iron 39.5mg | 0% |
| Potassium 4659.5mg | 0% |
Source of Calories