The most authentic way to cook roast duck

Ingredients?

1 duck

4 spoons of honey

3 spoons of cooking wine

1 apple

2 tablespoons rice vinegar

Many grams of hot water

TBD for steamed buns or bread stuffed duck

Oven crispy Peking duck (not Do you need to blow air?

During the epidemic, is it easier to buy frozen duck in New York and defrost it at room temperature

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Wash inside and outside after thawing Use boiling water to carefully scald the duck body, front and back, three times (in order to tighten the duck skin and prevent the duck skin from absorbing the juice of the duck meat during subsequent roasting, so that it will be crispy when roasted

Air-drying: Put the duck on a wine bottle filled with water (heavy enough), use chopsticks to hold up the duck wings, and place it in a ventilated place for 5 hours, or add or subtract as appropriate according to your environment (for example, my kitchen does not have Move the window over and blow the fan in the picture). The degree of drying is that the duck skin has obviously lost its skin elasticity, become tight, dry and even oily, and feels slightly separated from the meat when pressed

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Prepare the crispy water: honey, cooking wine, rice vinegar in a volume ratio of 4, 3, 2. Stir evenly

Brush the crispy water on the dried duck. Apply evenly without leaving details such as the bottom of the duck wings. Then continue to dry on the wine bottle until there is no moisture on the surface. Pay attention to whether the honey is sticky or not dry enough. Repeat this step 2 times.

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Preparation before baking: Preheat the oven to 400 degrees Fahrenheit. Cut an apple and prepare the steamed buns covered with water (bread is also acceptable). ).

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Stuff the apples into the duck body, and moisten the steamed buns with water to cover the outside. (The apples and steamed buns can also increase the flavor of the duck meat. Layer) Wrap the tips of the duck legs and wings with tin foil to prevent them from burning.

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Place the duck breast side down (that is, the duck wings are on top) on the grill ( Do not place it directly on the baking sheet (the duck will be soaked with dripping juice and become less crispy). Place a tray under the grill to catch the oil. Place it in the oven at 400 degrees Fahrenheit for about 45 minutes. Take it out and continue baking for 15 minutes. Observe the coloring and adjust the time. Then turn to 340℉ and continue baking for 15 minutes.

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Let it cool for a while.

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Cut the duck breast in half, and then slice the duck meat at the joints by hand. You can add some chopped green onion to the remaining duck rack to make soup.

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Tips

· Ducks vary in size, please pay attention to the color when roasting, and add or subtract time at your own discretion. The principle is that after you are satisfied with the coloring, you can lower the temperature and continue baking.