Practice and Ingredients of Wu Hanyou Crispy Roast Duck

Duck, maltose water, soy sauce, spices (onion, ginger, garlic, cinnamon, aniseed, fragrant leaves, pepper, etc. ), cooking wine, soy sauce, salt and sugar.

working methods

Preparation (slightly better than online prescription):

1. Boil a pot of boiling water and pour it on the duck skin until the duck skin shrinks. But be careful not to burn the duck skin;

2. Maltose water (I will directly replace it with sugar water and honey water) add soy sauce, mix well, brush it on the duck, you can apply it several times, and marinate it for 30 minutes to 2 hours;

3. Spices (onion, ginger, garlic, cinnamon, star anise, fragrant leaves, pepper, etc. ), cooking wine, soy sauce, salt and sugar are stuffed into the duck's stomach;

4. Dry ducks overnight to keep the air circulating. The next day, the duck skin dried and became brittle when roasted.

5. Before baking, soak the bread in water and stuff it into the duck belly to replenish water to keep the duck fresh and tender. Then cut an apple into four pieces and put it in the duck's stomach to let the skin spread out and absorb the taste;

6. Wrap the duck wings with tin foil, especially the tip of the wings, otherwise it will paste (because the meat is thin and the oil is less);

Exercise:

1. Preheat the oven to 400 degrees;

Bake at 2.400 degrees for half an hour. Use a tray to connect the oil below. If baked in a baking tray, pay attention to the duck's belly side up and the duck's back next to the shelf;

3.250 degrees, baking 1 hour;

4. Take out the duck, turn it over, bake it at 400 degrees 10 minute until the duck skin is dark red, and turn off the oven.