Portuguese Style Peking Duck
Ingredients
- 1 pcSmoked duck breast (whole)
- 200 mlOrange juice (fresh)
- 4 tbspHoney
- 50 mlsoy sauce
- 100 mlDry white wine
- 2 pcstar anise
- 1 pcCinnamon stick
- 3 pcGarlic (crushed)
- 1 tspGinger ground
- 100 mlPort wine
Method
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.
- 1
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
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
Place the duck on a rack in the preheated oven. Roast until the skin begins to color and the fat melts.
- 4
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store for 3 days in the fridge. Reheat in a low oven to maintain skin crispness.
