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.
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
- Preheat the oven to 350°F (175°C).
- Prick the duck skin all over with a fork, then rub the salt and Chinese five-spice powder all over the duck.
- 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.
- In a saucepan, combine the orange juice, brown sugar, soy sauce, garlic, ginger, and vinegar. Bring to a simmer over medium heat.
- 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.
- Stir in the rum and cook for another 2-3 minutes.
- 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