How to cook roast duck?

The first step is duck pretreatment. Because domestic ovens are generally small in size, try to choose a smaller one when buying ducks. First, wash the duck inside and outside with running water to remove the residual internal organs and excess fat. Then use kitchen paper to suck the duck skin and cavity dry.

Salted duck skin and salted duck meat will taste delicious even without any sauce. The seasoning for curing ducks should be mainly dry powder, and it is not appropriate to use any liquid or paste seasoning, because ducks need to be hung up to dry in the later stage, and will soon accumulate in the lower part of duck cavity, which will not play a role in curing. The marinade is very simple, with only three ingredients:

1) Salt: 8g 2) Spiced powder: 2g 3) Ginger slices: 8g.

Put the spiced powder and salt into a small pot, and heat over low heat until the fragrance floats out.

Then spread the spiced powder and salt on the inner cavity of the duck while it is hot, and apply a little more on the side near the chest. At the same time, try to avoid the marinade from touching the duck's skin, and finally stick the ginger slices in the inner cavity.

Step 2, seal the duck's inner cavity with bamboo sticks. Because the raw duck skin is tough, it may be a little difficult for bamboo sticks to pass through, so you need to be especially careful not to poke your hand. When sewing, start from the duck tail, first use a bamboo stick to pass through the left duck skin, then pass through the right duck skin, and so on until the incision is closed.

The third step is to cheer up the ducks. The purpose of pumping is to separate the skin and meat of the duck, so as to achieve the crisp effect.

Be sure to prepare a large baking tray or pot, pour boiling water and put the ventilated duck in for 5 seconds. This time is crucial. The scalding time is short, it doesn't work, and the scalding time is long, and the duck skin begins to produce oil, which is equivalent to giving up all previous efforts. If you are not sure how long five seconds is, say "Do it well and cherish it" five times in a row while scalding the duck. When scalding the skin, you should constantly flip the angle to cover all the duck skin, and at the same time try to avoid boiling water from infiltrating into the duck cavity.

The fourth step is to hang the scalded duck and air dry it 12 hours. When the room temperature is cool (below 18℃), it can be hung indoors directly. If the weather is hot, hanging it in an air-conditioned room and drying it with a fan is also a method. In short, we can't let this duck that has worked so hard to get here stink.

Step five, duck skin needs to be coated with crispy water after air drying. The formula of crispy water is similar, and the basic ingredient is water+sugar+vinegar. The formula we use here is this:

1) water:100g

2) Maltose or honey: 1/2 teaspoons.

3) Lemon juice or white vinegar: 1/8 teaspoons.

Mix the above three ingredients together, heat them in a microwave oven and stir them evenly.

At this point, turn on the oven and preheat it to 200 degrees Celsius.

Brush the crispy water evenly on the duck skin. If the previous steps are correct, the crispy water should be able to adhere to the duck skin evenly. Let the painted duck stand for 20 minutes and brush it again. After the second brushing, wait 10 minutes to dry the duck skin a little.

Wrap the top and neck of the duck limb with aluminum foil, put the duck breast up on the grid, and then put it in the baking tray. The bottom of the baking tray can be lined with a layer of aluminum foil to clean the grease oozing out during baking.

Put the duck meat and baking tray in an oven preheated to 200 degrees Celsius and bake for 60-70 minutes.

The last 20 minutes of the roasting process need to be closely observed, because the size of the duck, the size and power of the oven, and even the length of preheating time have an impact. You can take it out when you find that the duck skin turns dark golden yellow.

The roast duck can be enjoyed after cooling slightly for 5 minutes. If you are careful, you can also cut the duck into small pieces.

With sauce, shredded onion and bread, it is delicious to roll it together and put it in your mouth.