Gluten-Free Peking Duck

Elevate your dinner table with the rich, savory flavors of Gluten-Free Peking Duck, a stunningly delicious dish that's perfect for impressing guests or indulging in a luxurious homemade meal. This recipe reimagines the Chinese classic with gluten-free adaptations, featuring tender, slow-roasted duck glazed with a fragrant blend of honey, rice vinegar, and gluten-free soy sauce for perfectly crispy, caramelized skin. Paired with delicate gluten-free pancakes, fresh julienned cucumber, crunchy spring onions, and a bold gluten-free hoisin sauce, this meal is a harmonious balance of textures and flavors. With easy-to-follow steps, including tips for achieving restaurant-quality results at home, this showstopper is a must-try for anyone craving authentic yet accessible Asian-inspired cuisine.

Nutriscore Rating: 56/100

Prep Time:120 mins

Cook Time:180 mins

Total Time:300 mins

Servings: 4

Ingredients

• 1 whole (4 to 5 lbs) Duck
• 1 tablespoon Salt
• 1 teaspoon Chinese Five-Spice Powder
• 3 tablespoons Honey
• 3 tablespoons Rice Vinegar
• 2 tablespoons Gluten-Free Soy Sauce
• 1 cup Gluten-Free Hoisin Sauce
• 6 Spring Onions
• 1 Cucumber
• 1 cup Gluten-Free Flour
• 0.75 cup Water
• 1 tablespoon Sesame Oil
• 0.5 teaspoon Baking Powder

Directions

Step 1

Pat the duck dry with paper towels and remove any excess fat from the cavity's opening.

Step 2

Mix the salt and Chinese five-spice powder and rub the mixture all over the duck, including inside the cavity.

Step 3

Refrigerate the duck uncovered on a wire rack over a baking sheet for at least 24 hours to allow the skin to dry.

Step 4

Preheat the oven to 375°F (190°C).

Step 5

Mix honey, rice vinegar, and gluten-free soy sauce in a small saucepan over low heat until combined. Brush this mixture generously over the duck.

Step 6

Place the duck on a roasting rack in a deep roasting pan. Roast the duck for about 2.5 to 3 hours, basting every 30 minutes with the honey mixture for golden and crisp skin.

Step 7

While the duck is cooking, prepare the gluten-free pancakes. In a bowl, mix gluten-free flour, water, sesame oil, and baking powder until smooth. Rest the batter for 30 minutes.

Step 8

Slice the spring onions into thin matchsticks and set them aside. Similarly, julienne the cucumber.

Step 9

Heat a non-stick skillet over medium heat. Pour a small amount of batter into the pan and swirl to form a thin pancake. Cook for about 2 minutes on one side, then flip and cook for another minute. Repeat for all the batter.

Step 10

Once the duck is cooked, let it rest for 15 minutes before carving.

Step 11

Serve the sliced duck with gluten-free pancakes, hoisin sauce, spring onions, and cucumber.

Nutrition Facts

Serving size	3276.4 grams (3276.4g)

Amount per serving	% Daily Value*
Calories	7688

Total Fat 534.70g	686%
Saturated Fat 177.20g	886%
Polyunsaturated Fat 71.90g
Cholesterol 1524mg	508%
Sodium 18030mg	784%
Total Carbohydrate 332.50g	121%
Dietary Fiber 22.90g	82%
Total Sugars 163.90g
Protein 376.40g	753%

Vitamin D 73IU	363%
Calcium 824mg	63%
Iron 63mg	351%
Potassium 6280mg	134%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.9%

Protein: 19.7%

Carbs: 17.4%