Cantonese roast duck takes a bit of commitment. It’s one of my favourite kinds of Chinese takeout food because while it is delicious, it is also a lot of work. That being said, I also recognize that traditional recipes use some sugary ingredients, so I endeavoured to do put own sugar-free version of a traditional recipe for my enjoyment.
Keto Cantonese Roast Duck with Ginger Soy Dipping Sauce Recipe
Spice Rub Ingredients:
- One 2kg duck
- 1 tablespoon flaky sea salt (like Maldon or Fleur de sel
- 1 tablespoon white pepper
- 1 tablespoon Chinese 5-spice powder
- 1 teaspoon Lakanto Golden Sweetener
Sauce Ingredients:
- 1 tablespoon fresh ginger, chopped
- 3 large cloves garlic, smashed and chopped
- 3 tablespoons red miso paste
- ½ cup yellow onion, chopped
- 1 teaspoon Lakanto Golden Sweetener
- ½ teaspoon Chinese 5-spice powder
- 1 teaspoon fine sea salt
- ½ teaspoon white pepper
Poaching Water Ingredients:
- 750ml water
- 2 tablespoons keto maple syrup
- ¼ cup rice vinegar (*raw cider vinegar also works.)
- 3 tablespoons tamari soy sauce or coconut aminos
Ginger Soy Dipping Sauce Ingredients:
- 1 tablespoon coconut aminos
- 2 tablespoons tamari soy sauce or coconut aminos
- 1 tablespoon minced fresh ginger
- 2 teaspoons toasted sesame oil
- 1 teaspoon keto maple syrup
- 1 teaspoon green onions, finely sliced
Directions:
Rinse the duck and pat dry. Trim any excess fat. Combine all ingredients of the spice rub. Rub all over the inside and outside of the duck. Put in the fridge and marinate for 2 hours.
Stir together all the sauce ingredients. Add the sauce to the inside of the duck and sew it closed using a skewer.
Stir together water, vinegar and soy sauce and bring to a boil. Suspend the duck over the boiling water with a hook then use a ladle to pour the water over the skin and poach it. Repeat 2-3 times until the skin tightens. Submerged in an ice bath then pat dry with paper towels.
Put the duck on a roasting rack, breast side up. Allow to air dry in the fridge 24-48 hours.
When ready to roast the duck, take the duck out of the fridge and allow to come to room temperature (takes about 20 minutes). Preheat the oven to 425F. Cover your roasting pan with aluminium foil then put the roasting rack on top with the duck. Wrap the wings and legs with foil. Allow the duck to rest at room temperature for 20 minutes before roasting.
Put the duck in the oven, breast side up, for 10 minutes. Lower heat to 350F. Continue to roast another 20 minutes. Remove from oven and flip the duck over, breast side down. Put it back in the oven for another 20 minutes. Remove from oven and take off all the foil from the limbs. Put it back in the oven for another 20 minutes or until breast registers an internal temperature of 160F.
Remove from oven and allow to rest for 10 minutes. Chop into pieces, bones and all and serve with cauliflower rice with the dipping sauce on the side.
Did you make keto Cantonese roast duck recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy!
