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Peking Duck: An Unparalleled Delight

Name: Peking Duck: An Unparalleled Delight
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Brasileira
Ingredients: 1 whole duck (approximately 2kg); 2 tablespoons of honey; 1 tablespoon of soy sauce; 1 tablespoon rice vinegar; 2 tablespoons of salt; Thin crepes (for serving); Hoisin sauce (to accompany); Chopped green onions (for garnish)

Por

Master Receita Solta

Prep Time20 min

Cook Time30 min

Servings4 servings

DifficultyEASY

Calories680 kcal

Resumo para quem tem pressa

"This home-style interpretation of traditional duck à l'orange brings the bird roasted with a honey, soy sauce, and rice vinegar glaze. Served sliced with thin crepes, scallions, and hoisin sauce, it combines crunch and succulence."

Peking Duck: An Unparalleled Delight

O Que Você Precisa Saber

- Carefully drying the duck skin with paper towels is essential to ensure moisture loss and crispiness. - The honey marinade with rice vinegar and soy sauce caramelizes on the surface, creating the typical dark lacquered color. - Increasing the heat to 220°C in the final half hour purges excess subcutaneous fat by crisping the skin.

Ingredients

Main Course

1 whole duck (approximately 2kg)
2 tablespoons of honey
1 tablespoon of soy sauce
1 tablespoon rice vinegar
2 tablespoons of salt
Thin crepes (for serving)
Hoisin sauce (to accompany)
Chopped green onions (for garnish)

Instructions

Main Course

Preheat the oven to 200°C.

Limpe bem o pato, retire os órgãos internos e seque com papel toalha.

In a bowl, mix the honey, soy sauce, rice vinegar, and salt.

Brush the mixture over the entire surface of the duck evenly.

Place the duck in a roasting pan and put it in the oven.

Cook for 2 hours, basting with the broth itself every 30 minutes.

In the last 30 minutes, increase the temperature to 220°C to make the skin crispier.

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

Equipe sua Cozinha

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COMPRAR INGREDIENTES

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Chef Tips

- Regue a ave com o caldo da própria assadeira a cada 30 minutos para manter a umidade uniforme da carne interna. - Coloque uma grade sobre a assadeira para que o pato não asse mergulhado na gordura derretida no fundo. - Deixe o pato repousar por 15 minutos antes de fatiar para redistribuir os sucos entre as fibras musculares.

Variations

- Laqueação com cinco especiarias: adicione uma colher de café de pó de cinco especiarias chinesas na marinada. - Versão com raspas de laranja: junte raspas de laranja-da-baía à mistura de mel para toque cítrico aromático. - Crepes de arroz: sirva a carne fatiada enrolada em folhas finas de papel de arroz hidratadas.

Substitutions

- O pato inteiro pode ser preparado utilizando quatro coxas e sobrecoxas de pato com pele mantendo o tempo. - O mel da laqueação pode ser substituído por glicose de milho, melaço de cana ou xarope de bordo puro. - O vinagre de arroz pode ser trocado por vinagre de maçã suave na mesma proporção de uma colher de sopa.

How to Store

Separate the shredded meat from the carcass and store in an airtight container in the refrigerator for up to 3 days. Reheat the slices in a medium oven at 180°C for 8 minutes to restore the temperature without drying out the meat.

Can You Freeze It?

You can freeze only the shredded meat without skin in a sealed container for up to 2 months. Do not freeze the skin with the meat, as the crispy lacquered texture is permanently lost after defrosting.

What to Serve With

Serve accompanied by steamed Chinese crepes, thin strips of fresh chives, Japanese cucumber, and hoisin sauce. Harmonizes very well with glasses of Pinot Noir red wine or dry Gewürztraminer white wine.