Peking duck is a duck with a honey and vodka sauce baked at low temperatures for a long time to achieve a rich and crispy skin. It is served in tacos with plum sauce, cucumber, and green onions.
Wash the duck in cold water and remove the giblets from the cavity. Dry it very well and rub the entire duck with salt, inside and out.
Place the duck in a deep dish and drizzle it with vodka, letting it rest in the fridge for 4 hours, turning it occasionally.
Then try to separate the skin from the meat without tearing it as much as possible. Dissolve the honey in the water and coat the entire duck.
Let it rest for a while longer to dry the skin in a cool place. (When I'm short on time, I do everything in one go without letting it rest.)
Preheat the oven to 190°C (medium heat) and place the duck on a rack (preferably elevated; if not, turn it several times). Place a tray with water underneath to maintain humidity.
Cook at this temperature for 30 minutes, then lower the temperature to 160°C for 1 hour, checking that the duck cooks evenly. Cook for an additional 15 minutes at 190°C.
Place the duck on a cutting board. Separate the skin from the meat and place it on a plate.
Heat the tortillas in a steamer, making sure they don't stick together.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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