Servings: 6 servings
Calories: 412kcal
Ingredients
- 1 whole duck about 2kg
- 2 tbsp honey substitute syrup allulose-based or allulose dissolved in 2 tbsp hot water
- 2 tbsp rice vinegar
- 1 tbsp Shaoxing wine
- 1 tsp five-spice powder
- 6 large eggs for the crepes
- 2 tbsp water
- 1 cucumber julienned
- 6 scallions cut into thin strips
- Keto hoisin sauce for serving
Instructions
- Pat the duck completely dry, inside and out. Pierce the skin all over with a skewer, avoiding the meat, to help render fat.
- Whisk together the allulose syrup, rice vinegar, Shaoxing wine, and five-spice. Brush this glaze all over the duck skin.
- Refrigerate uncovered for at least 4 hours, or overnight, to dry the skin further.
- Roast at 180C (350F) on a rack for 75-90 minutes, basting with any remaining glaze halfway through, until the skin is deep mahogany and crackling.
- Rest 15 minutes before carving the skin and meat into thin slices.
- Whisk eggs with water and cook thin crepes in a lightly oiled nonstick pan, as for the earlier egg-wrapper recipes.
- Serve the duck with the egg crepes, cucumber, scallion, and keto hoisin sauce for wrapping at the table.
Notes
Chef's Tip: A long, uncovered dry-out in the fridge is non-negotiable for shattering-crisp skin - resist the urge to skip or shorten it. Keto Swaps: thin egg crepes replace the traditional flour pancakes, and an allulose-based glaze replaces the honey lacquer with the same deep color and shine.
Nutrition
Calories: 412kcal | Protein: 28g | Fat: 30g
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About This Dish
Peking duck is the dish banquets are built around — skin lacquered and dried until it shatters, carved tableside and wrapped fresh at the table by each guest.
Thin egg crepes replace the traditional flour pancakes, and an allulose-based glaze replaces the honey lacquer with the same deep color and shine.