陈皮鸭
Braised Duck with Dried Tangerine Peel
Yes, with a tweak: request no sugar added to the braising liquid, no cornstarch/thickener. About 8g net carbs per serving.
What it is
A traditional Cantonese dish where duck is slow-braised to tenderness with aromatic dried tangerine peel (chen pi), ginger, garlic, and other spices, imparting a unique citrusy, slightly bitter, and deeply savory flavor profile.
Key ingredients
Duck, dried tangerine peel, ginger, garlic, star anise, cinnamon stick, Shaoxing wine, light soy sauce, cooking oil.
How to make it keto
Request no sugar added to the braising liquid, no cornstarch/thickener. Ensure minimal Shaoxing wine. The dried tangerine peel itself is low carb.
Say this to the waiter (Chinese)
这份陈皮鸭，请不要在汤汁里加糖，不要勾芡，少放点料酒。
For 陈皮鸭, please no added sugar in the braising liquid, no cornstarch/thickener, and minimal Shaoxing wine.
Watch out for
Added sugar in braising liquid, potential use of cornstarch to thicken sauce.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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