Crispy Duck Pancakes with Noodles — Lower-Carb, Diabetic Friendly (10g Carbs)

Ingredients

• 2 duck breasts (skin on)
• 2 tbsp soy sauce (low salt)
• 1 tbsp honey or sugar-free sweetener
• 1 tbsp hoisin sauce (low sugar)
• 1 tsp sesame oil
• 1 clove garlic (crushed)
• 1 tsp fresh ginger (grated)
• 1 red chilli (sliced, optional)
• 1 spring onion (sliced)
• 1 courgette (spiralised or very thinly sliced into noodles)
• 1 tbsp rice vinegar
• 1 tsp sesame seeds (for garnish)
• For the pancakes:
• 100 g almond flour
• 1 large egg
• 2 tbsp water (or more if needed)
• 1/2 tsp salt
• Extra: cucumber, carrots and spring onions for serving.

Method

1. Marinate the duck breasts with soy sauce, honey, hoisin sauce, sesame oil, garlic, ginger and chilli for at least 30 minutes.
2. Heat a non-stick pan over medium heat. Place the duck breasts skin-side down and cook for 6–8 minutes until the skin is crispy. Turn and cook for another 4–5 minutes. Remove and rest, then slice thinly.
3. In a bowl, mix almond flour, egg, water and salt to form a smooth batter. Heat a small, non-stick pan and cook thin pancakes, 1–2 minutes each side. Keep warm.
4. Blanch the courgette noodles for 1–2 minutes, then drain and toss with rice vinegar, spring onions and a little sesame oil.
5. Serve the crispy duck with noodles, fresh vegetables and pancakes. Add hoisin sauce, cucumber, carrots and spring onions. Sprinkle with sesame seeds.