Patos asados ​​con glaseado de mandarina y hoisin

Comparte esta Receta con tus amigos y familiares

¿Cómo Preparar Roasted Ducks with Tangerine-Hoisin Glaze?

Rubbing the ducks with a mix of garlic, tangerine zest, five-spice powder, and coriander and then refrigerating for a day or two adds flavor and helps the skin crisp during roasting.

Ingredientes de Roasted Ducks with Tangerine-Hoisin Glaze

4 dientes de ajo medianos, picados
4 cucharaditas ralladura de mandarina finamente rallada
2-1 / 2 cucharaditas semilla de cilantro
2-1 / 2 cucharaditas polvo de cinco especias
Sal kosher y pimienta blanca recién molida
2 patos Pekin (Long Island) (de 5 a 6 lb. cada uno), menudillos descartados

Resumen de la Preparación

A continuación un breve resumen para la preparación de Roasted Ducks with Tangerine-Hoisin Glaze.

In a mortar or spice grinder, grind the garlic, tangerine zest, coriander, five-spice, 2 Tbs. salt, and 1 tsp. pepper to a coarse paste.
Make 20 to 30 small slits in the skin of each duck, using a sharp paring knife held parallel to the duck surface so that you pierce the skin and fat but not the meat. Be sure to make slits on the backs and thighs as well as the breasts. Rub about two-thirds of the spice mixture into the duck cavities and then rub the remaining all over the skin. Set the ducks on a rack over a large rimmed baking sheet and allow to air dry uncovered in the refrigerator for 24 to 36 hours.

Ahora podemos disfrutar de ¡Nuestra Bebida!
¡Compartela en un comentario como te quedo!

(Visited 5 times, 1 visits today)

Comparte esta Receta con tus amigos y familiares

Leave A Comment

Tu dirección de correo electrónico no será publicada. Los campos obligatorios están marcados con *