La domesticación de los patos se remonta a una antigüedad superior a los 4.000 años. La cultura china fue la primera civilización en domesticar a estos animales ya que se dieron cuenta de que eran mucho más dóciles y fáciles de alimentar que las ocas. Además su carne era más tierna por lo que podían crear suculentas recetas. Es aquí donde nace el pato laqueado o pato pekinés.
Aunque todos pensamos que el pato pekinés es un plato típico de China, lejos de la realidad, es un tipo específico de pato que se ha vuelto tan famoso por ser la especie elegida para cocinar este plato. Tanto que incluso la receta ha adoptado su nombre.
Es una especie de pato más dócil y manejable, fácil de engordar y con una carne jugosa. Gracias a unos escritos de Hu Sihui, inspector de las cocinas imperiales, sabemos que la dinastía Yuan (1279 – 1368) fue la primera en integrarlo en sus recetas.
El pato laqueado o pato laqueado a la pekinesa es una de las recetas más típicas y conocidas de China. Tan grande es la tradición de cocinar este plato entre las familias autóctonas que es el país que más consume este animal.
Su cocción y presentación sufre pequeñas variaciones dependiendo del país en el que se cocine pero desde Asador City Wok Alfafar te vamos a explicar la receta más tradicional que existe de este delicioso manjar.
Para preparar este plato incluso se tiene en cuenta el ejemplar de pato que se va a escoger; necesitamos un pato pekinés blanco, con el pico amarillo y cuya alimentación haya sido de cereales y soja durante 40 días antes de proporcionarle una alimentación más contundente.
Aunque en Europa de este plato solo se suele comer la carne, en China la forma ideal de comer esta delicia es tomando un crepe y pintarlo con salsa hoisin con tal de añadir más tarde una pequeña cantidad de pato laqueado.
Para llevar a cabo esta receta de pato laqueado necesitaremos 1 pato de 2 kg, 250 g de maltosa, 20 g de anís estrellado, salsa de soja, pimienta de Szechuan, crepes y salsa hoisin.
La forma de presentar este suculento manjar es separar y cortar en tiras la piel y la carne de forma que dentro del crepe introduciremos la parte más crujiente. Es decir, la piel y en el plato comeremos la parte más tierna del pato, la carne.
Cocinar esta típica receta china de pato pekinés no es fácil y muchos no disponen de tanto tiempo para dedicarle. Por ello, si eres una de esas personas que siempre va justa de tiempo pero no quieres perderte el auténtico pato laqueado puedes venir a Asador City Wok Alfafar. Abrimos todos los días de 13:00 a 16:30 o de 20:00 a 23:30, te esperamos en C/ Pérez Llàcer 4. Para cualquier consulta puedes llamarnos al 960 099 969 y te atenderemos con gusto.
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