CRISPY DUCK & HOISIN SAUCE (KETO & PALEO)

FULL RECIPE
Duck:
2 duck legs
1 tbsp salt
1 tbsp Chinese 5 spice
1 tbsp mixed peppercorns, ground
1 tsp maple syrup (sugar free or regular)
1 chicken stock cube dissolved in 200ml boiled water.


Pierce the duck legs all over with the tip of a sharp knife.
In a small bowl, add salt, 5 spice and peppercorns. Mix. Rub the spices all over the duck.
Pat any excess water with a kitchen towel.
Pan fry the legs skin down first for a few minutes to make it crispy and the fat will start to release. Flip to the other side for a couple minutes.
Take off the pan and into a baking tray.
Drizzle maple syrup onto the crispy skins (0.5 a teaspoon on each).
Pour stock around the legs.
Put into oven (skin up) for 20 minutes at 200C/400F. Then for a further hour lower the temperature to 140C/275F.


Hoisin Sauce:
2 tbsp dark soy sauce or coconut aminos
1 tbsp smooth peanut butter (natural, no sugar)
1 tbsp erythritol
1 tsp apple cider vinegar
1 clove garlic, peeled
1 tsp sesame oil
½ tsp black pepper
½ tsp maple syrup (sugar free or regular)


In a mini food processor, add soy sauce/aminos, peanut butter, erythritol, vinegar, garlic, sesame oil, pepper and syrup. Blend.

Serve alongside a plate of cut veggies: peppers, spring onions, cucumbers, fresh coriander.


Note: Personally using maple syrup never affected my ketosis. If you can fit it into your macros then go for it. Feel free to use an alternative if you prefer - there are now sugar free maple syrups but they often have maltitol. Of all the natural syrups, maple has the lowest carb count.

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