How to air-dry sauced duck

Hang the duck covered with crispy water in a ventilated place, blow dry the skin, and then stick cotton paper on the neck to prevent the water from flowing out and leaving water marks, which will affect the crispy effect. Under the condition that the weather is not wet, the skin of cold duck can be air-dried for 6-8 hours. If possible, a special air drying room can be set up, not too big, within 10 square meter. You can install a certain exhaust equipment, blower or powerful fan indoors to dry ducks in wet weather.

3. How to confirm that the duck is really air-dried?

Air-dried duck skin is dry and the cortex has a sense of friction. If the duck still feels wet, it means that the air drying is not complete, and it is necessary to extend the air drying time or blow it with a fan to accelerate the air drying of the duck.

Many people are not sure whether the duck is really air-dried, and they will get used to roasting it before frying it. In fact, if the air is dry enough, there is no need to dry the skin. After all, dry skin is the purpose, and ducks are likely to produce oil if they are not well mastered. Because it is oily and difficult to hang skin water, it is very easy to cause uneven coloring or even no coloring of roast duck. Try to avoid greasy ducks, otherwise the roast duck is likely to be wasted.