Pato Pekin Cubano (cuban Peking Duck)

Pato Pekin Cubano, or Cuban Peking Duck, is a fusion dish that combines the flavors of Chinese and Caribbean cuisine. This recipe features a succulent duck with crispy skin, served with a flavorful Cuban-inspired sauce.

Pato Pekin Cubano (cuban Peking Duck)

Ingredients

  • 1 whole duck, about 5 lbs
  • 1 tablespoon salt
  • 1 teaspoon Chinese five-spice powder
  • 1 cup orange juice
  • 1/2 cup brown sugar
  • 1/4 cup soy sauce
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1/4 cup white vinegar
  • 1/4 cup dark rum
  • 1 tablespoon cornstarch
  • 2 tablespoons water

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Prick the duck skin all over with a fork, then rub the salt and Chinese five-spice powder all over the duck.
  3. Place the duck on a rack in a roasting pan and roast for 1 1/2 hours, until the skin is crispy and the duck is cooked through.
  4. In a saucepan, combine the orange juice, brown sugar, soy sauce, garlic, ginger, and vinegar. Bring to a simmer over medium heat.
  5. In a small bowl, mix the cornstarch and water to make a slurry. Stir the slurry into the saucepan and cook until the sauce thickens.
  6. Stir in the rum and cook for another 2-3 minutes.
  7. Carve the duck and serve with the Cuban-inspired sauce.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
2 hours
Total time:
2 hours
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
10g
Fat
22g

Supplies

Roasting pan Rack Saucepan

Tools

Oven Fork Bowl Knife

Serving suggestions

Serving suggestions: Serve the Pato Pekin Cubano with a side of black beans and rice for a complete Caribbean meal.

Tips & tricks

Tips: To achieve extra crispy skin, you can air-dry the duck in the refrigerator for a few hours before roasting.

Cost

$25