Low Carb Crispy Skin Peking Duck

This page may contain affiliate links. Any commissions earned means I can continue providing you free recipes. You can see the full disclaimer here. https://wp.me/Par0A1-uK

This was my first time making duck and I have to say, I was very pleased with the results! The skin, the definite highlight of the dish, was so deliciously crispy. The meat, tender and moist. The fat, melt in your mouth.  The spices are wonderfully aromatic and flavoursome and the spiced juices create a wonderful dipping sauce for the duck meat.

The duck is very slightly pink and duck is usually served still pink. However, if you prefer well cooked duck, you may have to increase the cooking time. Remember though that the duck meat may be a lot drier if you cook it well.

Print Pin

2 from 1 vote

Low Carb Crispy Skin Peking Duck

Based off traditional Peking Duck, this is made very differently but has a similar flavour and beautiful crispy skin.

Course Dinner, Lunch, Main Course

Cuisine Asian, Chinese, Dairy Free, Gluten Free, Grain Free, Keto, LCHF, Low Carb, Nut Free, Paleo

Keyword asian keto recipes, keto Chinese recipes, keto duck recipes, lchf duck recipes, low carb duck recipes, low carb nikki, peking duck

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Drying Time 2 days days

Servings 4

Calories 292.6kcal

Ingredients

• 2.2 kg whole duck
• 1 tbsp Sukrin Gold
• 1 tsp Sukrin Gold
• 2 tbsp garlic powder
• 1 tbsp Chinese five spice
• 1 tbsp ground ginger
• 1 tbsp white pepper
• 1 tbsp salt
• 1 cinnamon stick
• 3 star anise
• 1 orange, juice and zest
• 14 drops stevia glycerite
• 1 ½ tbsp white vinegar

Instructions

• Wash the duck thoroughly inside and out. Cut off the wings leaving just the drumettes. Cut out the backbone with scissors and remove the neck. Open and lay flat butterflied. Pat the inside with paper towels to get rid of excess moisture.
  
  
• Sprinkle 1 tbsp Sukrin Gold, garlic powder, five spice, ginger, white pepper, salt and orange zest over the inside of the duck. Break up and spread over cinnamon quills. Cut orange in half and squeeze over juice from one half. Squeeze juice from the ther half into a small bowl and set aside.
  
  
• Rub spices, zest and juice into the inside of the duck. Place star anise onto the inside of the duck in different spots and the two orange halves down the centre, skin side down.
  
  
  
• Using foil, cover up the inside meat of the duck, making sure to leave the skin exposed. Place a plate or tray over the duck and flip so it is now skin side up. Pat the skin dry with paper towels and wipe off any spices that may have gotten onto the skin.
  
  
  
  
  
• In the bowl with the orange juice add vinegar, remaining 1 tsp Sukrin Gold and the stevia glycerite. Mix well. Brush the skin of the duck all over with marinade. Place in the fridge and dry skin for 2 days.
  
• Line roasting dish with foil, place rack inside. Put duck on rack with foil cover still on cavity. Roast at 180C for around 45 mins - 1 hour.

  
  
  
  

Notes

Net Carbs - 7g

Our Australian followers can get their Sukrin Gold from Australia's Sukrin Distributor

Nutrition

Calories: 292.6kcal | Carbohydrates: 8.3g | Protein: 34.9g | Fat: 12.4g | Fiber: 1.3g | Sugar: 2.1g