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Peking duck

  • September 3, 2018
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types of meat

foods | Peking duck

foods | Peking duckPortions 6 servings Preparation Time There are no details Cooking Time There are no detailsIngredients 1 whole duck weighing 2.5 kilos 2 liters of water A bit of ginger 8 white onion stems 4 tablespoons of honey 1 spoonful of white vinegar 2 tablespoons of sake (rice drink) and 1½ tablespoons of cornstarch Preparation Wash the duck and let it dry for 4 hours. In a small pot add water, white onion, ginger, honey, vinegar and sake. When it reaches boiling point, add the cornstarch dissolved in 3 Spoons of water and stir constantly. Place the duck in a bowl and bathe it with the boiling mixture for 10 minutes. Hang the duck (in a place where the wind runs) for about six hours, until it is completely dry. On a baking tray, on a rack, place the duck with the breast side up, so that it only has contact with the grid. At the base of the oven place another tray with 5 cm of water. Roast the duck for 30 minutes, turn it over and cook it for another 30 minutes. Again place the duck with the breast side up and cook for another 10 minutes. Cut into thin slices, without removing the skin. If you prefer, accompany with hoisin sauce and white onion, finely chopped. Envue pieces can be served ltos in a crepe, like a taco or burrito. Recetas Recomendadas

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