VILLA GERMINA PEKING DUCK

PREPARATION 900MIN

SERVES 5 SERVINGS

NIVEL INTERMEDIARY

INGREDIENTS

1 whole VG duck

• 1 tablespoon Shoyu sauce

• 2 tablespoons Hoisin sauce

• 5 slices of ginger

• 1 1/2 cups water

• 1/4 cup white vinegar

• 1/4 cup honey

• Chives to taste


PREPARATION METHOD

eason the duck with Shoyu sauce, hoisin and ginger. Using a hook or string tied around the duck's wings, scald it in boiling water by dipping it in and out of the water repeatedly. Prepare a caramel by mixing water, vinegar and honey. Cover the duck with this sauce several times.

Place the bird in a ventilated area for at least 12 hours (use a fan to help). Roast the duck in a preheated oven until the skin is golden and crispy. Serve the duck in thin slices, accompanied by steamed crepes, chopped spring onions and hoisin sauce.


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