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The peking duck is a duck with a honey and vodka sauce baked at low temperatures for a long time to obtain a rich and crunchy skin. It is served in tacos of plum sauce, cucumber and onions.
Wash the duck in cold water and remove the giblets from the cavity. Dry very well and rub all the duck with salt, inside and out.
Place the duck in a deep dish and sprinkle with vodka and let it rest for 4 hours in the fridge, turning it occasionally.
Then try to separate the skin from the flesh without breaking it, as much as possible. Dissolve the honey with the water, and the whole duck is muddied.
Let it rest for a while so that the skin dries, in a fesco place (when I do not have time, I do everything often, without letting it rest).
Preheat the oven to 190 ° C (medium heat) and place the duck on a rack (preferably the stop, if you do not have to turn it several times). Put a platon with water down to keep the humidity.
Cook at this temperature for 30 min., And then lower the temperature to 160 ° C, for 1 hour, checking that the duck is cooked evenly. Cook for 15 min. more at 190ªC.
Put the duck on a cutting board. Separate the skin from the meat and put on a plate.
Heat the tortillas in a steamer taking care not to stick.
PRESENTATION
Serve the duck on a large platter and add tortillas, salsa, cucumber and onion to each person to make their own taco.
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