Recette Canard Laqué Pekinois (Magret)

honey

🥗Healthier: agave syrup

💰Cheaper: corn syrup

Agave syrup is lower in calories, while corn syrup is more economical.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is a budget-friendly alternative.

pancakes

🥗Healthier: lettuce wraps

💰Cheaper: tortillas

Lettuce wraps are lower in carbs, while tortillas are a cost-effective substitute.

hoisin sauce

🥗Healthier: plum sauce

💰Cheaper: barbecue sauce

Plum sauce offers a similar sweetness, while barbecue sauce is often less expensive.

Prepare the duck by cleaning and drying it thoroughly.

Rub the duck inside and out with salt and pepper.

Mix honey, soy sauce, rice vinegar, and five-spice powder to create a marinade.

Brush the marinade over the duck, ensuring even coverage.

Allow the duck to marinate for at least 4 hours, preferably overnight in the refrigerator.

Preheat the oven to 375°F (190°C).

Place the duck on a rack in a roasting pan, breast side up.

Roast the duck for 1.5 to 2 hours, basting every 30 minutes with the remaining marinade.

Increase the oven temperature to 400°F (200°C) for the last 15-20 minutes to crisp the skin.

Remove the duck from the oven and let it rest for 15 minutes before carving.

Serve with thinly sliced cucumber, scallions, and hoisin sauce.

Wrap the duck meat in pancakes or lettuce wraps before enjoying.

Cooking Techniques

Spice Level:

Allergens