How to make Guangzhou roast duck

Guangzhou roast duck recipe 1,

Materials

1 duck leg, brushing ingredients: 70g maltose, 45g white vinegar, 30g cold boiled water, marinade : 1/4 tsp salt, 1/2 tsp sugar, a little cinnamon powder, a little tangerine peel powder, a little ginger powder, a little pepper, 1 tsp minced onion, 1 tsp wine, 1 minced garlic /2 teaspoon, 1/2 star anise, a little sesame sauce, a little oyster sauce, 1/2 teaspoon sweet noodle sauce

Method

step1: Wash the duck legs and dry them, and use a boiling Drizzle the duck skin with water, and then wipe the water dry;

Step2: Stir the marinade evenly, spread it evenly on the duck legs and marinate for half an hour;

Step3: Marinate the skin Brush the ingredients, cook over low heat, wipe the duck skin on the duck legs clean with a kitchen towel, apply the skin brush evenly on the duck skin, place it on a baking tray and blow it until the skin is dry;

step4: Put the duck legs in the oven at 220 degrees for about 30 minutes, turn them over several times, and finally put the duck skin side up, and take them out of the oven after coloring.

step5: After taking it out of the oven and letting it cool, chop it into pieces;

Tips

Cinnamon powder, tangerine peel powder, sand ginger powder, The amount of pepper must not be too much. The amount of whole duck used in the original recipe is only 1/5 teaspoon. This is just one duck leg, so just a little bit is enough;

The marinating time is longer, Tastes better.

After eating it, I feel that the bones have been removed, which may make it easier to taste and easier to cut. I will try it next time.

Guangzhou Roast Duck Method 2,

Materials

1 bare duck, 45 grams of maltose, 30 grams of cold water

Method

1. Wash the duck, dry it, blow air from the tail until the skin and meat are separated, then mix the marinade evenly and spread it into the duck belly.

2. Use an iron needle to sew the duck tail part of the bare duck prepared in Step 1, pour boiling water over the skin, and then wipe the water dry.

3. Boil the skin brushing ingredients over low heat evenly, brush evenly on the skin of the duck cooked in Step 2, and hang it up to air-dry until the skin is dry and wrinkled.

4. Place the bare duck from Step 3 into the oven preheated to 220℃, with the duck belly facing up. Bake it for 20 to 25 minutes before taking it out. Turn it over and bake it for another 15 minutes before taking it out. Let cool and then chop into pieces.

Guangzhou Roast Duck Recipe 3

Ingredients

10 grams of salt, 5 grams of sweet and spicy powder, 2 grams of black pepper, 1 whole duck 2240 grams, melted 115 grams of butter

Method

1. Preheat the oven to 190 degrees.

2. Spread salt, pepper and sweet chili powder onto the duck skin and place it in a baking pan.

3. Bake in the preheated oven for 1 hour, then spoon half of the butter onto the duck and continue to bake for another 45 minutes. Then spoon the remaining half of the butter over the duck and roast for an additional 15 minutes or until the skin is golden.