Paleo Peking Duck

Paleo Peking Duck is a delightful twist on traditional Chinese pizza, featuring a crispy duck breast atop a cauliflower crust, infused with aromatic spices and served with a homemade hoisin sauce. This dish merges the savory richness of duck with fresh, wholesome ingredients, making it a perfect Paleo-friendly meal.

Ingredients

• Duck breast - 300 grams
• Cauliflower - 400 grams
• Almond flour - 50 grams
• Egg - 1 large
• Garlic powder - 1 teaspoon
• Onion powder - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Coconut aminos - 2 tablespoons
• Honey - 1 tablespoon
• Rice vinegar - 1 tablespoon
• Green onions - 2 stalks, sliced
• Cucumber - 1 small, julienned

Steps

1. Preheat the oven to 200°C (400°F).
2. Steam the cauliflower florets until tender, about 10 minutes. Drain and let cool.
3. In a food processor, blend the steamed cauliflower until it resembles rice. Transfer to a bowl.
4. Add almond flour, egg, garlic powder, onion powder, paprika, salt, and black pepper to the cauliflower. Mix well to form a dough.
5. Spread the cauliflower mixture onto a parchment-lined baking sheet, shaping it into a round crust about 1 cm thick.
6. Bake the crust in the preheated oven for 20 minutes, until golden and firm.
7. While the crust is baking, score the skin of the duck breast in a crosshatch pattern. Season with salt and pepper.
8. Place the duck breast skin-side down in a cold skillet and turn the heat to medium. Cook for about 6-8 minutes, allowing the fat to render and the skin to become crispy.
9. Flip the duck breast and cook for an additional 4-5 minutes for medium-rare, or longer if desired. Remove from heat and let rest for 5 minutes before slicing thinly.
10. In a small bowl, whisk together coconut aminos, honey, and rice vinegar to create the hoisin sauce.
11. Spread the hoisin sauce over the baked cauliflower crust, layer with sliced duck breast, and top with green onions and cucumber.
12. Slice the Paleo Peking Duck pizza into wedges and serve immediately.

Nutrition

• Calories: 450
• Protein: 30 g
• Carbs: 20 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 80 mg
• Total Fat: 28 g
• Saturated Fat: 8 g
• Unsaturated Fat: 18 g
• Water: 0.5 L

Health Benefits

• Rich in protein from duck, supporting muscle health.
• Low in carbs, making it suitable for Paleo diets.

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