How to cook Wenzhou roast duck?

The main ingredient of roast duck is stuffed duck. Because duck meat stuffing has the advantages of short feeding time, fast fattening, distinct fat and thin, thick subcutaneous fat, moderate tenderness and smoothness, and no fishy smell or acid. It is the most ideal raw material for making roast duck.

Production method 1. massacre

Tools:

Slaughter knife and blood basin.

Method: (1) First, hold the roots of two duck breasts with the left hand, then lift the right palm of the duck backwards with the right hand, and then hook it tightly with the little finger of the left hand. Hold the duckbill with your right hand, bend its neck downward, hold the lower part of the duck head with your left thumb and forefinger, and tighten the skin of the neck. (2) Hold a knife in your right hand, gently cut off the esophagus and trachea, then put down the knife, hold the duckbill in your right hand, make the knife edge aim at the blood basin (add a proper amount of water and refined salt in advance in the basin), and move the duck upward with your left hand to control the blood volume of the duck.

Attention: the operation should be steady, accurate and fast, the incision should be small, the two tubes (esophagus and trachea) should be cut off, and the duck blood should be controlled. In addition, let the ducks drink enough water before slaughter, so that the duck feathers are easy to dry.

2. Hair perm equipment and tools: big stove, cauldron, cold water basin, water spoon, small round stick.

Method: (1) Put the pot on the fire, add clean water (80% full) and let the water boil to 55 ~ 60℃ (there is no thermometer, you can test the water temperature by hand. The method is: first put your hands in a cold water basin, then put them in a pot and stir them quickly. If you can stir it continuously for 3-4 times, your hands will be too hot to stir any more, and then you can scald the ducks in the pot. (2) When ironing, first hold the duck's paw with your left hand, immerse the duck's head in the pot and shake it by hand. Then put the duck into the pot and move it back and forth along the duck with a small wooden stick to let the duck feathers penetrate evenly. The duck is scalded in water for about 3 minutes (try to pluck its hair by hand when scalding). When the duck feathers are easy to pull out, it means that the duck feathers are burnt, and the duck should be taken out immediately. Attention: when ironing, the action should be fast, the water temperature should be moderate and the ironing time should be appropriate.

hair

Equipment and tools: a wooden chopping board and a cold water basin. Method: (1) Put the scalded duck breast face up on the chopping board, press the duck body with your left hand, pour some cold water on the duck breast with your right hand, and then brush the duck breast down with your right hand (with less force). (2) Turn the duck over and put it on the feather under the duck, then hold the duck down with your left hand. Brush the hair off the duck's back and tail tip with your right hand. Then, remove the hair from the duck neck and head. Note: the operation should be quick and light, the duck feathers should be clean, and the duck skin should not be damaged.

4. Wool selection equipment and tools: a wooden basin (or iron basin) and a pair of duck tweezers (duck tweezers are a special tool for picking duck feathers). Method: (1) wool selection should be carried out in a pot (cold water in spring, summer and autumn, warm water in winter). When selecting feathers, hold the duck body in the left hand and the duck pliers in the right hand, and clean up the remaining feathers and fetal skin of the duck body. (2) Pay special attention not to damage the duck's body, and don't repeatedly touch a certain part of the duck's body with your fingers, otherwise it will cause oil leakage from the duck's body and affect the quality. Note: the action of selecting hair should be fast and steady, and the residual hair should be cleaned, so as not to splash or damage the duck skin.

5. Equipment and tools for eviscerating: air compressor, scraper, cold water basin and duck support.

Method: (1) The duck's chest is facing upwards and the duck's head is facing outwards. Hold the duck's paw with your left hand, slightly lift and tighten the duck's leg, and chop the duck's paw from the joint with your right hand. Then, turn the duck over, let the duck head face inward, break the duckbill and pull out the duck tongue. (2) Turn up the duck skin at the knife edge of the duck neck, pull the esophagus and trachea with your left hand, and gently poke the thumb of your right hand above the duck bladder along the esophagus and trachea under the duck neck. Then unplug the trachea and take it out. (3) Hold the duck's head with the left hand, and poke the air nozzle of the air compressor into the knife edge of the duck's neck with the right hand, and start to inflate (air fills the fat layer outside the flesh). When the gas is 890% full, pull out the gas nozzle and hold the root of the duck neck with your left hand to prevent the gas from escaping. (4) The index finger of the right hand extends into the anus for 3 ~ 4cm, and the index finger bends upward to hook the end of the large intestine and disconnect the joint between the large intestine and the anus. Then, move the right duck arm forward, stick the left hand to it, hold a knife in the right hand, and cut a 3 ~ 5 cm knife under its right arm. (5) Put the thumb and forefinger of the right hand into the knife under the duck's arm. Pull out the head of esophagus and trachea. Then wrap the pulled esophagus around the left index finger and tighten it. At the same time, the thumb and forefinger of the right hand reach into the duck cavity, hook off the soft tissue connected with the internal organs from top to bottom, then hook the duck gizzard and pull out the internal organs with both hands. The index finger and middle finger of the right hand extend into the duck cavity again. On both sides of the spine. Take out the lung lobe. (6) With the index finger and middle finger of the right hand, poke the duck leg into the duck cavity from the knife edge, put the lower end of the duck leg on the spine, lean forward slightly in an upright posture, and then pull it back after it is stable, so that it can be sandwiched between the sternum and the triple bone to support the duck body.

Note: the evisceration should be quick, the knife edge should be small, the duck body should be free of blood stains, the duck body should be full of inflation, the skin should not be broken, the internal organs should be cleaned, and everything (duck liver, duck intestines, duck gizzard, etc.). ) It should be in good condition.

6. Inner diameter measuring hook

Equipment and tools: a big basin (or pool).

Method: (1) Put the thumb of the left hand into the incision under the duck's arm, hold the duck's back with the other four fingers, then press the duck into the basin (or pool) and fill the duck cavity with clear water. Then, lift the duck's head and lift the duck. Poke the right index finger into the duck's anus, hook the ileum head, and make the water flow out of the anus. Then, the duck is pressed into the water, so that the duck cavity is filled with water, and the duck head turns down, so that the water in the duck cavity flows out from the neck and the skin of the duck bill, and the impurities and mucous membranes in the duck bill and duck neck are washed away, thus completing the washing of the cavity. (2) Hold the duck head with your left hand, lift the duck, put your right hand on the lower end of the duck head, and row down the duck neck to the root to remove the remaining air. Then put the thumb and forefinger of the right hand into the knife edge under the duck's armpit, lift the duck, release the left hand and let the duck's head hang down. Use a duck hook to lower the hook at the duck neck 5 ~ 6 cm away from the root of the duck neck, so that the tip of the duck hook is exposed from the other end. Note: Wash the duck cavity, duck neck and duck bill, and hook out the soft tissue in the intestine and duck cavity. Duck skin has no blood stains, duck hooks are straight and the hook distance is moderate.

7. Burn your skin and color it with sugar.

Equipment and tools: a stove, a cauldron, a basin filled with sugar water, and a water spoon.

Methods: Rinse the basin with sugar water, add maltose and water and mix well. Then put the pot on the fire and add water until it boils. Lift the duck hook with your left hand, lift the duck to the bottom of the pot (be careful not to immerse the duck head in the water), and take a spoon with your right hand to scoop up the boiling water in the pot. Scald the duck skin from top to bottom (3 ~ 4 times) from the edge of the duck body. After scalding the duck skin, quickly lift the duck to the top of the sugar water basin and water the duck with evenly stirred sugar water for 3 ~ 4 times. Just control the water in the duck cavity.

Proportion and blending method of sugar water;

Generally, the ratio of 1: 5.6 ~ 6 (that is, 1 kg maltose mixed with 5.5 ~ 6 liters of clear water) is used for jujube red roast duck.

Generally, the ratio of golden roast duck is 1: 6.5 ~ 7.5 (i.e. 1 kg caramel with 6.5 ~ 7.5 liters of clear water).

When stirring, first put maltose into a basin, drain it with a small amount of warm water, then add clear water according to a certain proportion, and stir it repeatedly by hand to make it uniform (if white sugar is used, add a small amount of clear water first, cook it for a while on high fire, then pour it into the basin, add clear water according to a certain proportion and stir it evenly).

Attention: use strong fire, the water should be boiled, the proportion of sugar water should be moderate, and the duck skin should be scalded bright and beautiful.

8. Dry blank

Equipment and tools: a duck pole and a set of duck poles (or duck racks).

Methods: The boiled duck in syrup was hung on a duck hanger (or rack) and dried in a cool and ventilated place. Generally, it is dried for about 24 hours in spring and autumn and 4 ~ 6 hours in summer. The drying time should be appropriately increased in winter.

Note: When drying duck, avoid sunlight and do not use high-intensity lamps. Do not install heating equipment indoors in winter. Observe the changes of duck blank after drying at any time. If the duck skin leaks oil (oil beads appear), take it off immediately and hang it in the cold storage for preservation.

9. Storage equipment and tools: one cold storage and one set of duck racks in cold storage.

Methods: The dried duck blank was hung on the duck blank rack in cold storage to prevent the duck blank from being squeezed and pressed.

Note: the temperature of the cold storage should be controlled at 3 ~ 5℃.

Baking preparation

1. Select firewood.

Jujube firewood is the best fuel for Beijing roast duck. When jujube firewood cannot meet the supply, peach, apricot, pear and other fruit tree firewood should be used. Wood used for fruit trees has less smoke and greater fire. It is flame-resistant and has the characteristics of fragrance. It is forbidden to use wood with peculiar smell, such as pine, cypress, Chinese toon and tung. 2. Clean the stove and burn it. Under normal circumstances, it is necessary to clean up the residual ash in the oven 1 hour in advance, leave enough charcoal bottom and code the fruit firewood. Ignition for about 30 minutes, when the furnace temperature rises above 200℃, it can be prepared for baking. Baking technology 1. Stab the duck and stop the duck. Before the duck blank is baked in the oven, the prepared duck plug should be skillfully inserted into the anus of the duck. After the duck body is filled with soup, the duck plug should be inserted into the anus to prevent the soup from flowing out. The so-called clever neck means that the action of stabbing into the blockage should be accurate and rapid. Because the dried duck skin is tight, blocking the duck by stabbing, hesitating, turning left or right is bound to crush the duck skin, so be sure to insert and clamp it skillfully at once.

2. Fill the soup.

When the duck is stabbed and blocked, you can pour boiling water (or add appropriate amount of pepper water and cooking wine) from the knife edge of the duck, which is called pouring soup. Generally, the boiling water poured into the duck accounts for about eight tenths of the duck cavity.

3. Colour it twice.

After the duck blank is enema, it must be colored twice (that is, the second sugar beating, the difference from the first sugar beating is that the sugar content of syrup should be appropriately reduced). The method is: lift the duck hook with your left hand, lift the duck blank above the sugar water basin, hold the water spoon with your right hand, scoop up the sugar water and pour it evenly on the duck blank. The purpose of secondary coloring is mainly to prevent uneven coloring.

4. Turn to roast and squat.

After the duck blank is colored twice. It is necessary to check the duck hook (to prevent the loose blank and difficult rotation) before it can be baked in the furnace. In the baking process, firepower is the key, which should be adjusted at any time as needed. Generally, when the duck blank just enters the furnace, the firepower is stronger. With the increase of temperature in the furnace and the coloring of duck blank, the fire power will gradually weaken, and the furnace temperature is generally controlled between 250℃ and 300℃.

After the duck blank is put into the furnace, make the right back of the duck body face the fire and bake for about 12 ~ 13 minutes. When the right back is brown, turn the duck over so that the left back faces the fire and bake for about 7-8 minutes. When the left back and the right back are the same color, turn over the duck and roast the left duck breast. When it is also orange, you can stir up the duck with a pole, pull its left crotch near the fire to color its legs, and then hang it in the furnace to roast the duck breast on the right for about 2 ~ 3 minutes. When the right duck breast is baked orange, stir up the duck and lift the right hip. When the right hip is roasted to orange, hang the duck back into the furnace, roast its right back for about 5 minutes, and then turn to roast its left back for about 5 minutes. The colors of ducks have been basically unified. When the oily white soup overflows from the duck's knife edge, stir up the duck, then lift the crotch to find the color, and you can roast it. A duck blank of 1500 ~ 2000g can be completely cooked by baking in the furnace for 35 ~ 40 minutes. As for whether the duck is cooked, we can not only know the firepower, time and color of the duck, but also pour out the soup in the duck cavity for observation. When the poured soup is pink, it means that the ducks are 7 ~ 8 mature; When the poured soup is pale white and contains some oil, it means that the duck 9 ~ 10 is mature. If the soup is milky white, when there is more oil and less soup, it means that the duck is overcooked.

5. Brush the oil out of the furnace.

After the duck is roasted, brush a layer of sesame oil while it is hot to increase the brightness of the skin. And can remove soot and increase fragrance. * "KC8Zr5 prepares ingredients to eat Beijing roast duck. The main ingredients are sweet noodle sauce and scallion. In order to adapt to the living habits of different guests, you can also add refined salt, sugar, pepper oil, Jiang Mo, rice oil, garlic paste, radish, shallots, cucumbers and green radishes as ingredients.

1. Sweet noodle sauce: It is made of flour as the main raw material through processing and fermentation. The sweet noodle sauce in Beijing belongs to Tianyuan and Liubiju. It has the characteristics of positive color, strong flavor, moderate thickness and delicious flavor. Sweet noodle sauce needs to be processed again after purchase before it can be eaten with roast duck. The processing method is: put the sweet noodle sauce into a basin, add125g sugar and 25g sesame oil to every 500g sweet noodle sauce, and mix well. Steam it in a drawer for about 25 minutes, then take it out and let it cool. 2. White onion segment: It is best to choose high white onion produced in Shandong. It is tender, sweet and crisp, suitable for raw food. The processing method of scallion segment is: firstly, peel it clean, cut off the green part, then cut it into 6 cm long segments, and break it in the middle.