How to Make an Exquisite Peking Style Duck Rice

Step 1 : Start by placing water in a pot and heating it until it boils.

Step 2 : Then, remove from heat and add the saffron, letting it infuse for a few minutes to release its aroma and color.

Step 3 : Meanwhile, make some cuts in the duck skin so the fat melts better during cooking.

Step 4 : Cook the duck in a skillet or paella over medium heat, adding salt and letting it cook in its own fat until both sides are golden.

Step 5 : Once golden, remove and set aside on a plate.

Step 6 : In the same duck fat, sauté the halved leek until golden, then remove and set aside.

Step 7 : In the remaining fat, add the Hoisin sauce and mix well, then incorporate the tomato paste and choricero pepper meat, letting them sauté slowly for a few minutes to enhance their flavors.

Step 8 : Next, add the rice to the sauté, mix so it absorbs the flavors well, and cook for a couple of minutes.

Step 9 : Degrease by removing some of the duck fat, then cut some reserved duck fillets for decorating and chop the rest into small pieces.

Step 10 : Pour in the saffron-infused broth and bring to a boil.

Step 11 : Then, adjust salt if necessary and add the duck pieces along with their juices.

Step 12 : Cook everything over medium heat until the broth reduces and the rice is tender.

Step 13 : Finally, place the duck fillets and leek on top for decoration and add a few drops of Hoisin sauce.

Step 14 : Let rest for five minutes to let all flavors settle.

Step 15 : Serve the dish hot and enjoy.