Receta del Pato Pekín . Comida China

duck

🥗Healthier: chicken

💰Cheaper: pork

Chicken is lower in fat, while pork can be more economical.

hoisin sauce

🥗Healthier: plum sauce

💰Cheaper: soy sauce

Plum sauce offers a similar sweet flavor.

pancakes

🥗Healthier: lettuce wraps

💰Cheaper: tortillas

Lettuce wraps reduce calories, while tortillas are often cheaper.

five-spice powder

🥗Healthier: cinnamon

💰Cheaper: mixed spices

Cinnamon adds warmth, while mixed spices can mimic the blend.

Buy a duck and rinse it with water, discarding any internal sauce and organs like the liver and neck.

Remove the wings from the duck, if desired, as they don't have much flavor.

Marinate the duck using hoisin sauce, adding about 1 teaspoon of black pepper, 1 tablespoon of cinnamon, and some salt.

Add minced garlic and ginger to the marinade for flavor, along with 1 tablespoon of white sugar.

Mix the marinade well and pour it inside the duck, ensuring it is well coated.

Use a long toothpick to close the duck after filling it with the marinade, making sure it stays sealed during cooking.

Refrigerate the marinated duck for 24 hours.

The next day, prepare a pot of boiling water with lime slices and star anise, and submerge the duck for 2-3 minutes, turning it every few minutes.

Prepare a mixture of honey and malt sugar (mal 12) by heating it until it melts, then add rice vinegar.

After boiling the duck, discard the water and brush the melted honey mixture over the duck, letting it rest for 5-10 minutes.

Preheat the oven to 400°F (200°C) and cover the wings and legs with aluminum foil to prevent burning.

Roast the duck in the oven for about 2.5 to 3 hours, flipping it halfway through to ensure even cooking and browning.

Once cooked, remove the duck from the oven, let it rest, and then carve it, focusing on the breast and legs.

Serve the duck with hoisin sauce for dipping.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens