Low Carb Crispy Skin Peking Duck

2 from 1 vote

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

Cook Time 1

Drying Time 2

Servings

Calories 292.6kcal

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.

Net Carbs - 7g

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