{"id":683,"date":"2017-04-10T00:00:00","date_gmt":"2017-04-10T00:00:00","guid":{"rendered":""},"modified":"2017-04-10T00:00:00","modified_gmt":"2017-04-10T00:00:00","slug":"","status":"publish","type":"post","link":"https:\/\/www.heatherparisi.com\/?p=683","title":{"rendered":"Anatra alla Pechinese"},"content":{"rendered":"

Hong Kong <\/strong><\/p>\n

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La ricetta dell’anatra laccata<\/span> risale all’epoca della D<\/strong>inastia Ming<\/strong> (1368-1644). Le anatre allevate a questo scopo vengono macellate dopo 65 giorni. 
Nelle due ultime settimane, le anatre vengono nutrite quattro volte al giorno con un mangime particolarmente nutriente a base di miglio, fagioli mungo e paglia di frumento triturata. <\/p>\n

La preparazione dell’anatra prevede diversi passaggi, fra cui un'”asciugatura” di alcune ore in un luogo ben arieggiato. 
Una volta, quando non esistevano ancora locali climatizzati, i conoscitori ordinavano l’anatra laccata solo dopo almeno mezza giornata di bel tempo. 
Nelle giornate piovose l’umidità dell’aria aumenta, e questo impedisce alla pelle dell’anatra di asciugarsi perfettamente e di diventare croccante.<\/p>\n

 Lo zucchero contenuto nel miele di cui è impregnata la pelle ha un forte potere igroscopico, e quindi assorbe umidità.<\/p>\n

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HPA<\/strong><\/p>\n

— English Version —<\/p>\n

Hong Kong<\/strong><\/p>\n

 <\/p>\n

The recipe for Peking Duck<\/span> dates back from the Ming Dinasty<\/strong> (1368-1644). The ducks that are bred for this purpose are slaughtered after 65 days. <\/p>\n

In their last 2 weeks, they are fed up to 4 times a day with livestock feed particularly with millet flakes, mung bean sprouts and finely crushed wheat\/corn straw.<\/p>\n

The duck’s preparation provides many a transition, including “a drying moment” for hours in a  ventilated place.<\/p>\n

Once upon a time, when there obviously wasn’t air conditioning, the connoissuer would order the ducks to be lacquered only after half a day of nice weather. On rainy days humidity is our enemy as it rises, and this impedes the duck’s skin to dry perfectly and become crunchy.<\/p>\n

The sugar within the honey that is used to soak the skin, has a strong hygroscopic power, so it absorbs humidity. <\/p>\n

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HPA<\/span><\/p>\n

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 <\/p>\n","protected":false},"excerpt":{"rendered":"

Hong Kong   La ricetta dell’anatra laccata risale all’epoca della Dinastia Ming (1368-1644). […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_angie_page":false,"page_builder":"","footnotes":""},"categories":[],"tags":[],"class_list":["post-683","post","type-post","status-publish","format-standard","hentry"],"_links":{"self":[{"href":"https:\/\/www.heatherparisi.com\/index.php?rest_route=\/wp\/v2\/posts\/683","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.heatherparisi.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.heatherparisi.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.heatherparisi.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.heatherparisi.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=683"}],"version-history":[{"count":0,"href":"https:\/\/www.heatherparisi.com\/index.php?rest_route=\/wp\/v2\/posts\/683\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.heatherparisi.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=683"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.heatherparisi.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=683"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.heatherparisi.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=683"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}