These Peking-style paleo duck pancakes are served with crispy fried meat, homemade hoisin sauce and fresh vegetables. This is a healthier version of the much-loved Chinese classic that you can whip up for friends and family. Gluten-free, grain-free, and dairy-free recipe.

Peking Duck Pancakes Paleo-Style

Peking duck pancakes are one of my favourite dishes. I used to eat them in Sydney’s Chinatown with friends at least once a fortnight but I had to cut down when I was following a Paleo diet and avoiding gluten and processed foods.

I remember at the time, I really missed the combination of pungent, sweet and salty hoisin sauce with the moist crispy duck and fresh onion and chilli. I decided to make up my own healthy version of this dish with homemade and natural hoisin sauce, crispy duck and grain-free pancakes.

And while I no longer follow the paleo diet (only for a reset once in a while), I still love this paleo duck pancakes recipe! If you’re doing a paleo or Whole30 reset, give these a go.

Making Grain-Free Pancakes

I played around with the pancakes first and after researching the traditional, wheat flour based duck pancakes I decided to make a much simpler version using tapioca, egg and some coconut flour and just pan fry them as thin crepes.

Mind you, the original pancakes don’t have any eggs and the texture is a little different but I actually think my version of pancakes was quite successful and makes for a great substitute. This little feast is really flavoursome and will hit the spot for those missing the authentic Peking duck pancakes.

Recipe Tips

The pancakes themselves are made with tapioca flour, which is just pure starch from the cassava root, also sometimes known as arrowroot starch. It’s high in carbs so consume in moderation, depending on your paleo approach.

For those really counting their carbohydrate intake, the 1/2 cup of tapioca used here is about 70 g of carbs and 2.5 g of natural sugars. So divide that between about 10 pancakes and you get an idea of how many you can eat based on your intake level.

Tapioca and coconut flour can be purchased from most health food stores and online and in many good supermarkets.

For the Hoisin sauce, I use Chinese five-spice powder which is a mix of star anise, cloves, cinnamon, Sichuan pepper and fennel or aniseed seeds. You should be able to find it in the spice section of your supermarket.

Try This Next Spicy Paprika & Lime Chicken Tenderloins

Duck can be replaced with sliced beef steak, lamb or chicken. And if you can’t be bothered making the pancakes, just wrap it all in a lettuce leaf. I like to serve these with a side of stir-fried Asian greens or a salad.

Recipe for My Paleo Hoisin Sauce can be found here.

Cooking The Duck

To cook the duck, I am using two methods: poaching in broth to infuse the meat with delicious flavours and pan-frying to get that crispy skin finish. Pre-cooking the duck in broth also reduces the frying time.

You could also season the duck and roast it in the oven. If you’re a little intimidated to cook with duck, make sure to check my post on how to cook this meat.

Alternatively, pan-fried chicken with or without skin would also work well in these pancakes.

More Duck Recipes

Full Recipe 

Find the full list of ingredients, instructions, and a nutritional breakdown below. If you have questions or cook this recipe, please let me know in the comments, and make sure to rate this recipe so it’s easy for others to find.

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Description

These Peking-style paleo duck pancakes are served with crispy fried meat, homemade hoisin sauce and fresh vegetables. This is a healthier version of the much-loved Chinese classic that you can whip up for friends and family.

For the duck

For the pancakes

Additional ingredients

1. Prepare the duck first. Place all ingredients, except for the duck, in a deep frying pan or flat round saucepan and bring to boil. Turn the heat down and simmer for 4-5 minutes, allowing all the flavours to infuse. Remove from the heat and place the duck breasts, skin side down, in the broth. Move some of the onions and orange to the top so the meat is covered as much as possible. Cover with a lid and let the duck poach gently in hot broth for about 15 minutes (not on the heat).
2. Prepare the hoisin sauce. While the duck is poaching, prepare the hoisin sauce if you haven’t done this ahead of time already. The link for the recipe is above.
3. Now prepare the pancakes. Whisk the eggs with water, onion powder and sesame oil until slightly frothy, about 30 seconds. Add tapioca flour and whisk until dissolved and incorporated. Then add coconut flour and whisk until well combined.
4. Heat a teaspoon of macadamia oil or coconut oil in a small frying pan over medium heat. Using a large spoon or a small jug, pour about 1/4-1/5 of a cup of egg mixture into the pan and at the same time swirl the pan around so that the mixture spreads into a thin, crepe like pancake. It should start cooking through instantly. Leave the pan on the heat, cooking for about a minute or until light, golden brown marks appear on the bottom side. Then flip the pancake over and cook on the second side for about 30 seconds. Remove to a plate and keep warm. Repeat with the rest of the mixture. You should get around 9-10 pancakes out of it.
5. Back to the duck. Remove duck breasts from the broth and place on a plate. Season with sea salt, pepper and a bit of Five-spice powder on both sides. Place the ducks, skin side down, in a cold skillet and turn the heat on to medium. Cook on medium heat for 12-15 minutes, allowing as much fat in the skin as possible to render. The skin will turn beautiful golden brown and crispy and most of the fat will melt into the frying pan. Baste the duck meat with the melted fat and juices a couple of times during the cooking process.
6. After 12-15 minutes, turn the duck over and cook the flesh side for about 3 minutes over medium heat. Remove to a chopping board and rest for 3-4 minutes. While the duck is cooking, slice all additional ingredients and set the table. Finally, slice the duck and serve .
7. Roll each pancakes filled with half a teaspoon of hoisin sauce, 3 pieces of duck, 1-2 onion strips, 1-2 cucumber strips and some chilli.

More Paleo Asian Recipes

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Spicy Paprika & Lime Chicken Tenderloins

These Spicy Paprika and Lime Grilled Chicken Tenderloins are a great addition to your BBQ repertoire. Take your taste buds to the Caribbean, Mexico or Spain on a little holiday! Can be cooked outdoors or on a stove. Paleo, Whole30, Keto, gluten-free.

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Paprika & Lime Grilled Chicken Tenderloins

Whether you’re heating up the BBQ on a warm summer’s day or you need to give your skillet a bit of a workout, this is a fabulous chicken recipe that I know you will love.

My paprika lime chicken tenderloins are tender and juicy. The spices and citrus used in the marinade will take your taste buds on a little holiday to the Caribbean, Mexico or Spain – your pick!

I used chicken tenderloins because I find the meat more tender than the rest of the chicken breast and it’s easier to work with than the chicken thighs. You can use any chicken meat you like, just adjust the cooking time depending on the size of the pieces. This marinade will also work well with turkey, pork, quail, prawns and even beef.

What Are Chicken Tenderloins?

Still confused about what chicken tenderloins are? They are short, thin cuts taken from beneath the breast of the bird. You might find that some grocers will sell thinner slices of breast meat and call it chicken tenderloins or tender. They tend to be softer than chicken breast when cooked BUT should not be overcooked, they don’t need as long as the chicken breast.  

Nutritionally speaking, they are the same as chicken breast meat – high in protein, minerals, low in calories and fat. 

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Make-Ahead Tip For Paprika Lime Chicken

The chicken tenderloins can be marinated ahead of time for an even more robust flavour; keep uncooked in the fridge for maximum of 3 days and freeze for up to 2 months and simply defrost overnight in the fridge before you want to use it.

 

More Delicious Chicken Recipes:

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Description

Grilled paprika and lime grilled chicken tenderloins are great with any side dish and can be used in salads, tacos, and wraps. Can be cooked outdoors or on a stove.

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1. Mix the marinade ingredients in a large bowl. Rinse the chicken and cut larger pieces in half.
2. Using your hands, rub the chicken with the marinade. Leave in the bowl, wrap with cling wrap and set aside in the fridge for at least one hour before grilling.
3. If using a grill plate or a skillet on your stove, heat one teaspoon of coconut oil until sizzling hot. Fry the chicken pieces for 4 minutes on each side and then remove to a plate to rest. Make sure not to overcrowd the frying pan or you will end up with too much meat juice and stewed rather than grilled chicken.
4. If using a BBQ, heat the plate to sizzling hot and either spray with olive oil or brush with coconut oil. Place chicken pieces on the plate with a little space in between and cook for 4 minutes on each side on medium/high heat with the lid on.
5. Remove cooked chicken to a serving plate and drizzle with lime juice before serving.

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Nutrition

• Serving Size: 2-3 tenderloins
• Calories: 331
• Sugar: 1 g
• Sodium: 783.6 mg
• Fat: 16.4 g
• Carbohydrates: 4.4 g
• Fiber: 1.3 g
• Protein: 41.3 g
• Cholesterol: 131.4 mg

Keywords: Tenderloins, Chicken, Paprika, Lime, BBQ, Grilling, Low-Carb, Paleo, Whole30

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