An Asian-style duck is a riot of tastes and a festive dish that will adorn a special event with dignity. Begin to cook it in advance, as the Peking duck for days marinated in an exotic mixture of pasta miso, honey, soy sauce, brewed coffee, ginger, lemon, orange and lime juice. Such a marinade will not only give poultry meat incredible taste, but also cover it when baking crispy toasted crust. Serve duck also with a side dish in Asian fried cabbage style bok choy covered with spicy cherry Frosting. Share with friends: 
Time: 2 hours. Difficulty: easy Servings: 2 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Duck
- 1 Peking duck weighing 2.2 – 2.5 kg.
- 1 tbsp. honey
- 2 tbsp. soy sauce
- 1 tbsp. cold black coffee
- 1/4 Art. finely chopped ginger
- 1/4 Art. light pasta miso
- 1/3 Art. brown sugar
- 1 orange cut in half
- 1 lemon cut in half
- 1 lime cut in half
Bok choy
- 4 small heads of bok choy cabbage, sliced lengthwise
- 1/4 Art. peanut butter
- 1 small piece of ginger root
- 1 tbsp. l Mirina
- 3 tbsp. l soy sauce
- 1/4 Art. chicken broth
- 1 tbsp. l light pasta miso
- 2 tbsp. l corn starch dissolved in 2 tbsp. l water
- 1 packet (340 gr.) Frozen seedless cherries, thaw and drain the liquid
Recipes with similar ingredients: duck, miso (soya paste), coffee, ginger root, soy sauce, bok choy cabbage, lime juice, cherry
Recipe preparation:
- Pierce the skin of the duck over the entire surface with a fork to marinade penetrated meat better, and excess fat could flow freely. Mix in bowl of honey, soy sauce, coffee, ginger, miso and brown pasta sugar so that the sugar and paste dissolve well. Squeeze in the marinade citrus juice, then fill the duck cavity with squeezed halves citrus fruits.
- Put the duck in a freezer bag with a 2 L ziplock, then fill with marinade. Seal and refrigerate for 24 hours.
- The next day, remove the duck from the marinade and blot it dry with a paper towel. Preheat the oven to 230 ° C.
- Lay the duck on the wire rack installed in the fryer. Tuck up the tips of the wings for the carcass, and tie the legs with kitchen thread. At first bake the duck for 20 minutes. At high temperature the surface of the duck coated with sugars will be caramelized and covered with rich mahogany color.
- After 20 minutes, reduce the oven temperature to 160 ° C and bake duck for 1 hour.
- Serve according to taste preferences.
Bok choy
Cooking bok choy can begin 10 minutes before the duck is ready. Heat over a large frying pan over moderate heat. Add Peanut butter. Fry the cabbage with slices down for about 1 minute until golden colors. Drain the oil. Fight the ginger thoroughly with the blunt side of the knife. A ton of aroma will come out of the rumpled root. Put the ginger in the pan with bok choy, then add mirin, soy sauce and chicken stock. Gently stir the miso. Stir in a mixture of corn starch, then let the sauce boil and thicken for several minutes. Stir in cherries, a pinch of salt and freshly ground white pepper.
