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Paleo and Gluten Free Peking Duck and Plantain Tortillas

January 18th, 2014
Peking Duck

It’s January 18th, National Peking Duck Day.

For those who don’t know what a Peking Duck is, it’s a juicy, tender duck, with sweet crispy skin, wrapped in a tortilla/pancake with hoison sauce and julienned veggies.

My boyfriend and I took a vacation to China back in October 2013, and this was one of the most inspiring dishes we came across in Beijing.

Absolutely NOTHING about this dish is Paleo, until now!

There are several moving parts to this, so it’s best if you have some friends/family in the kitchen helping you out if possible.

Make it an event out of it!

Trust me, it’s worth it, and a nice bottle of Au Bon Climat Pinot Noir goes extremely well with this dish.

You’ll need to do 4 things for this spectacular feast:

1) Prepare/cook the duck (we got a Mary’s Duck from Whole Foods since they don’t have it at our farmers market)

2) Prepare the sauces: hoisin sauce (amazing recipe via Paleo Table) and a carrot/ginger sauce (recipe below)

3 ) Julienne the veggies

4) Make the paleo plantain tortillas (recipe below)

Are you ready for this extremely worthwhile undertaking? If so, then read on.

Peking Duck


1st, prepare the hoisin sauce (via Paleo Table). You’ll need 2 tbsp of this sauce to cook the duck and the rest for eating with.


Prepare the duck first by washing it clean, patting dry with paper towels. You may want to put it in the fridge for 30 minutes to get it completely dry. 

Once dry, sprinkle salt and pepper in the cavity of the duck, along with 2 tablespoons of hoisin sauce, 1 entire scallion (cut in half), and 2 cloves of garlic. Now close the cavity of the duck completely by skewering shut, or lacing it up with twine. 

marinate duck

Rub salt, pepper and Chinese Five Spice all over the duck, and place it on a roasting rack (we used our Turkey rack and pan from Thanksgiving. Finally, another use for this thing). You’ll want to make sure the duck is sitting on something so that it cooks evenly and all of the fat can drip down into the pan (use this duck fat for cooking later. It’s amazing).


Set the oven to 150 degrees (this may be the “Keep Warm” setting on your oven) and let the duck dry in the oven for 30 minutes. You’ll see that this gets the skin on the duck pretty dry. Now take the duck out of the oven and turn the heat up to 350 degrees.

In a ramekin, mix 1 tbsp honey and 1 tbsp lemon juice and mix it up with a fork. Spoon the mixture on the duck on both sides and put it back in the oven, letting it roast for 25 minutes on each side (50 minutes total). You can start on the plantain tortillas or julienne the vegetables while it’s cooking.

The best thing about Peking Duck is the tender, fatty meat and crispy skin. We found that cranking up the oven to 500 degrees for 5 minutes helped intensify the fat melting process. Last, to get that super crispy skin, we finished it under the broiler for 3 minutes on each side which did the trick. Depending on where you have it placed under the broiler, watch it so it doesn’t burn.

Now take it out of the oven, let it rest for 15 minutes and carve.Paleo Duck


Julienne 3 scallions, 1 watermelon radish and 1 cucumber.



Julienne 1 carrot for the carrot ginger sauce (you can also grate or use a peeler).

Chop 1 knob of ginger until super fine.

Combine carrots, ginger, 1 tbsp apple cider vinegar, 1 tsp of tamari, and 1 tsp sesame oil, 1 tsp lemon juice and sesame seeds in a bowl and mix together. Place in ramekin to serve.

PLANTAIN TORTILLAS (for the full tortillas post, click here)

1 large green plantain, roughly sliced

2 eggs

2 tsp arrowroot powder

1 tbsp garlic powder

1 tbsp melted coconut oil

1 tsp lime juce

1 tsp chili powder

1 tbsp salt

A dash of pepper

Put everything in a food processor and mix until the texture is smooth and creamy.

Put parchment paper on a baking sheet and spoon the mixture onto the parchment paper (6 tortillas on each baking sheet).

Paleo Tortilla

Cook at 350 degrees for 10-15 minutes until the edges start to turn a nice golden brown.

Cook these towards the end while the duck is setting or when you’re slicing up the duck.

Plantain tortillas was something we came up with when we underbaked a bunch of plantain chips and the texture was just like a soft flour tortilla. So after some experimenting, we found that arrowroot powder was the perfect addition to making the tortillas bendy and flexible, so you can fold them up and not have it break apart, with most almond flour and coconut flour.

Assembling the Peking Duck

So you’re ready to feast. First, get the tortilla and spoon a tsp of hoisin sauce on it.

Add veggies (watermelon radish and cucumber).

Add slices of the duck.

Top with carrot slaw.

Roll it up, and devour it. Thanks duck.

Paleo Tortilla

So that’s it. Did we blow your mind? So the bigger question is, when is National Bacon Day? We’ll have an out of this world recipe for you for sure.

Go Here for 100+ more delicious Paleo recipes!

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Paleo and Gluten Free Peking Duck and Plantain Tortillas
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2 Responses

  1. Suzame Burnell says:

    This looks really good…who would have thought of making plantain “tortillas”….will give it a try.

  2. Neha says:

    Does the plaintain have to be green? I have a yellow one with brown spots on it (assuming its on its way to being ripe)?

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