Peking duck at home
Description
The recipe won't take much time. It's easy enough even for those who have never cooked duck before, as the preparation process is simple and very interesting. Be sure to briefly boil the duck—this helps the skin sear slightly, preventing fat and juices from leaking onto the baking tray during roasting. Remember to place a tray of water on the lower rack of the oven; this will make the meat juicier and more tender. Don't forget to add your favorite spices and herbs for an appetizing aroma. Serve hot.
Instructions
- 1
Step 1
1. Marinate the duck: put the pepper mix, chili pepper, bay leaf, anise, and cinnamon into a bag and crush well. Mix boiled water with vodka, soy sauce, and spices, then let it sit for 15 minutes.
- 2
Step 2
2. Pour the marinade into a container with the duck and cover with plastic wrap. Refrigerate the duck for 48 hours, turning it every 6 hours. Place a rack in the sink and put the duck with the marinade on top of it.
- 3
Step 3
3. Bring the scalding water to a boil and mix it with wine vinegar. Pour the boiling wine vinegar mixture over the duck, covering it completely. Place the duck breast-side up on an oiled rack, let it rest for 15 minutes, and pat it dry with paper towels.
- 4
Step 4
4. Preheat the oven to 200 degrees. Place a baking sheet with water on the lower rack, and put the duck on the next level. Roast for 1.5 hours.
- 5
Step 5
5. Prepare the sauce: pour the soy sauce into a pan and cook over high heat, stirring constantly, until thickened. Add the sunflower oil and cook for 1-2 minutes.
- 6
Step 6
6. Add the tomato sauce and simmer for a few minutes. Serve the duck with sliced leeks and sauce.