Portuguese Style Peking Duck

A duck with lacquered, deep brown skin that cracks under the knife. The meat stays juicy, infused with the scents of star anise and orange.

• Prep: 25 min
• Cook: 90 min
• Difficulty: Medium
• Calories: 944
• Protein: 117 g
• Carbs: 31 g
• Fat: 29 g

Ingredients

• 1 pc Smoked duck breast ( whole )
• 200 ml Orange juice ( fresh )
• 4 tbsp Honey
• 50 ml soy sauce
• 100 ml Dry white wine
• 2 pc star anise
• 1 pc Cinnamon stick
• 3 pc Garlic ( crushed )
• 1 tsp Ginger ground
• 100 ml Port wine

Instructions

1. Duck preparation

   Carefully dry the duck skin with a cloth. Prick the skin with a fork without touching the meat to help the fat drain during cooking.

2. Lacquer preparation

   In a saucepan, reduce the orange juice, honey, soy sauce, dry white wine, Port wine, star anise, and cinnamon. The mixture should become syrupy and coat the back of a spoon.

3. First roasting

   Place the duck on a rack in the preheated oven. Roast until the skin begins to color and the fat melts.

4. Glazing and finishing

   Using a brush, generously spread the lacquer over the entire duck. Return to the oven and baste every 10 minutes until a shiny, dark crust is achieved.

Chef's tips

• Take the duck out of the fridge 1 hour before to avoid thermal shock to the meat.
• If the glaze thickens too much, loosen it with a bit of hot water.
• Rest the meat for 15 minutes under foil before carving to allow juices to redistribute.

Storage

Store for 3 days in the fridge. Reheat in a low oven to maintain skin crispness.