What is the cooking method of Guangdong roast duck sauce?

Traditional roast duck is greasy, crispy and delicious, but modern diners tend to be light and greasy, reluctant to give up the crispy flavor, so Beijing roast duck competes fiercely? Crispy but not greasy? . The most famous is the roast duck in Dadong Roast Duck Restaurant. Is it crisp? It is famous in Beijing and at home and abroad.

Traditional roast duck is greasy, crispy and delicious, but modern diners tend to be light and greasy, reluctant to give up the crispy flavor, so Beijing roast duck competes fiercely? Crispy but not greasy? . The most famous is the roast duck in Dadong Roast Duck Restaurant. Is it crisp? It is famous in Beijing and at home and abroad. Recently, Renaissance Hotel introduced a new type of roast duck? Developed ducks, whose skins melt in their mouths, don't smell fishy for a long time, and the oil content between their skins and meat is almost zero, dare to compete with Dadong roast duck. How can the roast duck in Renaissance Hotel be crisp but not greasy?

On the basis of the traditional skills of roast duck, a little Cantonese cooking skill was incorporated, and the improved roast duck (also called development duck) was separated from the meat, with crispy skin and tender meat. Recently, the reporter went deep into the kitchen to visit the three secrets of roast duck making.

Tip 1: There is less grease on both sides of the opening.

When it comes to the secret of the separation of skin and meat of developed ducks, the most important thing is to make a cut on both sides of the duck's armpit. Despite this small change, the texture of roast duck has changed greatly.

Specific practices

Generally, ducks only have a hole in one armpit for slaughter and primary processing, while the well-developed ducks also have a hole 3-4 cm long in the other armpit, which has been cut when they are filled with marinade. Ducks are always double-opened from air drying, roasting to serving.

Principles and advantages

The two openings form a convection ventilation shape. When hanging in the duck oven for baking, the heat radiation not only bakes the duck skin, but also bakes it into the duck cavity through the two open spaces, so that the internal and external temperatures of the duck are consistent, and the internal and external baking of the duck is truly realized. At the same time, the roasted oil flows out of the body through the holes and anus on both sides, and the roast duck has no extra oil, which is really not blowing.

Pay special attention to

The opening on the other side of the duck can't be as big as the wound when it was just treated, so cut it vertically for 3-4 cm to let air enter the cavity. If the wound is too big, on the one hand, it will destroy the shape of the duck on the dining table, on the other hand, it may make the inner cavity too dry and lose its flavor.

Tip 2: No soup and sauce.

Specific practices

Select 1.5- 1.7kg white striped duck, clean it, open the primary processing opening under the duck's armpit with one hand, pour duck sauce to smooth the inner cavity, and then pour Huai salt to smooth the inner cavity. Support the scorpion on the chest to keep a certain space in its inner cavity, and then proceed to the next operation.

Principles and advantages

The inner cavity of traditional roast duck is tasteless before the first roasting. Later, some chefs gradually evolved to put a little salt or two slices of onion and ginger in the cavity. In the real baking process, it is necessary to pour the duck with soup (mostly broth with a little ingredients) to get rid of the fishy smell during the heating process. But in fact, because the traditional practice is to plug the anus of the duck with a cork, the duck cavity forms a closed body, and the soup poured in the duck is equivalent to being in a container. So when baking in the oven, it is equivalent to baking outside and cooking inside. Duck skin is roasted with fire, and the soup inside is boiling. Although duck meat is easy to taste and deodorize, duck oil can only ooze a little through the epidermis, and most of it stays in the body.

However, the production method of developed ducks is to marinate the duck's inner cavity with sauce, and the duck's anus is not stuffed. Under the action of heat, a large amount of juice and oil seeped out of the braised duck along the anus, and there was no oil between the natural skin and meat of the finished roast duck.

Pay special attention to

When painting duck cavity, you must first paint duck sauce, and then paint Huai salt. If you apply salt first, duck meat will ooze a lot of water in a short time, and then apply duck sauce, it will be difficult to stick to it. And put the duck sauce first, because the sauce contains some oil, which can protect the duck meat to a certain extent and will not make the Huai salt soak out too much water.

Classical formula

Huai salt:

Mix 10g refined salt with sugar, 3g allspice powder, 3g star anise powder, 3g citronella powder and 3g galangal powder.

Duck sauce:

Mash 4 grams of red fermented bean curd into mud, crush 4 grams of Shui Mei (also known as raw sour plum, available in supermarkets), and mix the above two ingredients with 30 grams of Lee Kum Kee seafood sauce, 10 gram of Lee Kum Kee soy sauce, 5 grams of sugar, 2 grams of onion, ginger and garlic.

Dosage of salted duck:

1.5- 1.7 Jin of roast duck needs 25 grams of Huai salt and 40 grams of duck sauce.

Secret 3: Blow drying is better than air drying.

Specific practices

Lift the duck that has just been processed, push it up from the root of the duck neck, push the duck skin onto the duck head, bend the duck neck, hang iron hooks on the two fingers of the duck scapula, and hang it through the duck neck. Put the duck in front of the boiling water pot, pour the duck skin with a spoon until it expands, then hang it aside, use a napkin to absorb excess water on it, and brush it with crispy water evenly. After the crispy water is naturally dried, the ducks are hung in a special dry duck box, and the top of the dry duck box is equipped with a fan. Leave it in the breeze for 5-6 hours and brush it with crispy water again. After the crispy water is naturally air-dried, put the duck into a dry duck box, blow it with moderate wind for 7-8 hours, then take it out, freeze it in a freezer at-18℃ for 24 hours, and then put it into the dry duck.

Principles and advantages

In fact, it takes at least a few hours to dry ducks, and there is not much difference. However, tiny holes are formed on the surface of dried duck skin, and duck oil is easy to seep out from these holes during roasting, so that the roasted duck skin naturally melts in the mouth. Moreover, ducks that have been dried for 5-6 hours brush the dried holes on the surface of crispy water again, which is beneficial to the penetration of crispy water, so the developed ducks can brush crispy water for three or four times as long as they brush it twice.

Pay special attention to

When you blow dry the duck, you must pay attention. You can't blow the crispy water immediately after brushing. In this way, the moisture in the crispy skin will evaporate quickly, and the effect of coloring the crispy skin will not be achieved. Wait until the crispy water dries naturally before blowing. Moreover, it must be breezed before brushing the crispy water for the second time, and it can only be moderately breezed after brushing for the second time. According to the roast duck chef at Renaissance Hotel, if there is more sugar than water, it is ok to brush crispy water only once.

Special introduction

What needs special introduction is that the roast duck stove of Renaissance Hotel is imported from abroad, which has both gas dark fire and incense wood open fire. There is a sliding door outside the oven, which can be opened and closed by pulling it up and down, which is multi-purpose and energy-saving and clean. At the same time, it also shows that the roast duck we introduced is suitable for open hearth stewing.