Peking Duck

Peking Duck is a celebrated Chinese dish known for its crispy skin and tender meat, served with gluten-free pancakes and a sweet hoisin sauce. This version offers an authentic taste while accommodating gluten-free diets, making it perfect for a delightful lunch.

Ingredients

• Duck - 1 whole (about 1.5 kg)
• Salt - 2 tablespoons
• Five-spice powder - 1 teaspoon
• Honey - 2 tablespoons
• Rice vinegar - 2 tablespoons
• Hoisin sauce - 4 tablespoons (gluten-free)
• Cucumber - 1 medium, julienned
• Green onions - 2 stalks, sliced
• Gluten-free flour - 1 cup (for pancakes)
• Water - 1/2 cup (for pancakes)

Steps

1. Prepare the duck by cleaning and patting it dry. Rub salt and five-spice powder over the entire surface, including the cavity. Allow it to marinate in the refrigerator for at least 1 hour or overnight for best results.
2. Preheat the oven to 200°C (390°F). In a small bowl, mix honey and rice vinegar. Brush this mixture over the duck.
3. Place the duck on a rack in a roasting pan and roast for 1 hour. Reduce the temperature to 180°C (350°F) and roast for an additional 1 hour, basting with its own juices every 20 minutes.
4. After roasting, increase the oven temperature to 220°C (430°F) and roast for another 15-20 minutes until the skin is crispy and golden brown.
5. While the duck is roasting, prepare the gluten-free pancakes. In a bowl, mix gluten-free flour with water until a smooth dough forms. Divide into small balls, roll out each ball into thin circles, and cook in a non-stick skillet over medium heat for about 1 minute on each side until lightly browned.
6. Once the duck is done, let it rest for 15 minutes before carving. Serve the sliced duck with gluten-free pancakes, hoisin sauce, cucumber, and green onions.

Nutrition

• Calories: 600
• Protein: 40 g
• Carbs: 30 g
• Fiber: 2 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 100 mg
• Total Fat: 40 g
• Saturated Fat: 10 g
• Unsaturated Fat: 25 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle health.
• Contains essential vitamins and minerals from duck and vegetables.

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