Paleo Peking Duck Pancakes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Paleo-friendly duck pancakes with crispy fried duck, homemade hoisin sauce, and fresh vegetables. A healthier take on Peking duck using egg and tapioca flour wraps. Full of spice and aromatic flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2/3 cup Paleo Hoisin Sauce
- 3-4 green onions/scallions
- Small bunch of fresh coriander stalks
- 3 slices of orange
- 3-4 slices of fresh ginger
- 1 garlic clove (sliced)
- 1 teaspoon Chinese five-spice powder
- Generous pinch of salt and pepper
- 3-4 cups water
- 1 teaspoon coconut oil
- 2 breasts duck (with skin)
- Extra Chinese Five-spice powder (salt, pepper and coconut oil for cooking)
- 3 eggs
- 1/3 cup warm water
- 1/2 cup tapioca flour
- 1 teaspoon onion powder
- 1 tsp sesame oil
- 2.5 tablespoons coconut flour
- Coconut oil (or ghee for frying)
- 5-6 pale stalks of the spring onions (sliced lengthways)
- 1 long red chilli (sliced)
- 1 medium cucumber (sliced into strips)
At a glance
PER SERVING · TIME 65M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 35m
- Sodium
- 1163mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 645mg
- Calcium
- 96mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1163MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.