Share the processing technology of Guangzhou crispy roast duck.

Ingredients: Duck (in order to choose the kind of stuffed duck with thick subcutaneous fat, I used two kilograms of washed frozen duck, cut in half and roasted)

Marinade: salt 1 teaspoon.

Pour juice: half a cup of boiling water, 1 tbsp honey, 1 tbsp white vinegar, 1 tbsp cooking wine, and mix well.

Exercise:

1. Apply 1 teaspoon salt on the inside and outside of duck meat and marinate for half a day;

2. Boil a large pot of water, lift the duck with a rope, hold the duck in one hand and a big spoon in the other, and repeatedly pick up the boiling water to scald the duck; (If it is a whole duck, you need to seal the knife edge with a bamboo stick, hang the rope on the duck head or wings, and spray the knife edge first to prevent air leakage; I was half-baked, so I scalded the duck leg with my hand.

3. Pour the sauce on the duck and hang it in a cool and ventilated place for 24 hours;

4. Wrap the tips of the wing bones and leg bones with tin foil, put the duck on the grill, and then connect a large baking tray with hot water under it; Roast duck will produce a lot of oil, and it will be miserable if it is not caught on the baking tray and cleaned up?

5. Bake in the oven 180℃ for about 40 minutes, and brush the honey water twice in the middle. Always pay attention to the color of roast duck and cover that place with tin foil until the whole duck reaches a satisfactory color;

6. After taking it out, slice the duck obliquely with a sharp knife, and each slice should have duck skin and duck meat.

I've only heard of crispy roast duck and beer duck, which are stewed.