Where to learn the practice of roast goose and duck, the practice and recipe of authentic roast duck

To learn roast duck in Hainan, you can go to Hainan New Oriental Cooking School, there are special courses that you can learn about.

Raw material. Half a duck, green onions, ginger slices, spices, Sichuan peppercorns, cooking wine, soy sauce, syrup (honey is also acceptable).

Method: 1. Put the duck in a larger container.

2. Add green onions, ginger slices, Sichuan pepper, spices, cooking wine, soy sauce, evenly spread on the duck, and marinate for 1 2 hours.

3. Evenly smear the marinated duck with syrup on the surface.

4. Preheat the oven at 180 degrees, the middle layer for about 50 minutes, and put a tray covered with tin foil on the lower layer.

5. Cut thin slices.

2. The baking time can be determined according to the performance of your oven, and the color can be golden. The traditional crispy water is made of honey and white vinegar, the ratio is about 2 parts honey to 1 part white vinegar, it should be noted that each application must be carried out after the skin is thoroughly dried, especially carefully apply the duck folds, the inside of the duck legs and other parts.

It turns out that you can make roast duck at home, it's so delicious, I regret knowing that it's late!

Roast duck Ingredients:

350 grams of fat roast duck and 75 grams of winter bamboo shoots. 5 grams of refined salt, 30 grams of sugar, 3 grams of monosodium glutamate, 25 grams of soy sauce, 100 grams of chicken broth, 15 grams of balsamic vinegar, 25 grams of wet starch, 500 grams of peanut oil (50 grams of actual consumption), 25 grams of cooked duck fat.

Features: The color is ruddy and bright, the duck meat is rich in fragrance, the taste is sweet and sour, and the aftertaste is long.

Cuisine: Jiangsu

Operation: Cut the duck meat into thin slices that are cm long, 2 cm wide and cm thick. Cut the bamboo shoots into slices and set aside.

Heat the pot on a hot fire, scoop in peanut oil, when it is 60% hot (about 150), add the winter bamboo shoot slices over the oil, and then pour into a colander and drain the oil. The original pot is still placed on the fire, put in the bamboo shoot slices, add refined salt, sugar, monosodium glutamate, soy sauce, chicken broth, the soup boils, pour the duck slices in, put in balsamic vinegar, thicken with wet starch, pour in cooked duck fat, and put it on a plate.

To make roast duck, you have to have a roast duck stove.

You go to the food world network to have a look. There are so many ways to cook there! There is sure to be what you're looking for!

The recipe for roast duck in Shenjing is detailed in detail Cuisine and efficacy: home-cooked recipe Braised pickles.

Process: Roasted. Ingredients for Shenjing Roast Duck: Ingredients: 1 grass duck (3500 grams).

Seasoning: spiced salt, coriander, green onion, ginger, ice flower sour plum sauce appropriate amount.

Teach you how to make deep well roast duck, how to make deep well roast duck to be delicious 1The grass duck is slaughtered and washed, mixed with spiced salt, coriander, green onion and ginger, smeared on the inner wall of the duck's belly, blanched and dried and then hung on the stove to roast.

2.Serve the sour plum sauce with the saucer.

The key to making deep well roast duck: The grass duck can not be slaughtered without breaking the skin, and the tail must be opened to remove the dirt.

The recipe of Dongjiang pot roast duck is detailed Cuisine and efficacy: Cantonese cuisine, private cuisine, tonifying deficiency and nourishing body recipes, spleen-strengthening appetizing recipes, malnutrition recipes.

Taste: salty and umami Process: pot roast Dongjiang pot roast duck production materials: Ingredients: duck 1750 grams.

Excipients: 175 grams of pork (fat and lean), 60 grams of lotus seeds, 3 grams of starch (broad beans), 200 grams of glutinous rice, 15 grams of dried shrimp, 20 grams of shiitake mushrooms (dry).

Seasoning: 5 grams of monosodium glutamate, 1 gram of pepper, 5 grams of sesame oil, 5 grams of salt, 70 grams of lard (refined) Teach you how to make Dongjiang pot roast duck, how to make Dongjiang pot roast duck delicious 1After soaking the glutinous rice in water for about an hour, wash it and drain it;

2.After the duck is slaughtered, "whole duck", washed and dried;

3.Pork, dried shrimp and shiitake mushrooms are finely chopped;

4.Mix refined salt, pepper, sesame oil, monosodium glutamate, and cooked lard into a sauce;

5.After mixing the pork with wet starch, add dried shrimp, shiitake mushrooms, lotus seeds, glutinous rice, monosodium glutamate and lard to mix into filling;

6.The mixed stuffing is filled into the duck cavity and the knife edge is firmly tied with a small rope to restore its original shape;

7.Then put the duck into a pot of boiling water for about 1 minute to make the duck skin swell and harden, take out and wash, and untie the small rope;

8.Use an iron needle to pierce a few small holes in the duck body, wrap the duck with a white cloth and tie it firmly with a small rope, and then put it into the boiling second soup pot;

9.Cook over medium heat for about 4 hours until soft, take out, remove the rope and cloth, and place on a plate;

10.Cut off the duck tail, pry open the duck's back, add the sauce to the duck cavity, mix well, and then buckle it in the soup nest;

11.Serve with boiling soup.

The key to making Dongjiang pot roast duck: use an iron needle to prick a few small holes in the duck's body, and deflate it when boiling to avoid the duck skin bursting.

Today I made a braised duck for grandma to eat, stir-fry the chili pepper until fragrant, add water and add local duck to boil and add seasoning.

After the duck is washed, then scald it with boiling water to tighten the duck skin, then evenly spread the thin sugar on the duck, hang it up to dry, inject the seasoning into the duck's belly, roast the duck in the oven, cut the barbecued duck into pieces, and pour the marinade in the duck's belly.

Ingredients: 1 light duck, weighing about kilograms.

Seasoning: 15 grams of sugar, 50 grams of cooking wine, 10 grams of Sichuan pepper powder, 5 grams of monosodium glutamate, 10 grams of thin sugar, 100 grams of soy sauce, appropriate amount of green onion, ginger and garlic.

The practice of Cantonese roast and stuffed duck:

Put the duck on the cutting board, disembowel and remove the internal organs from under the wings, wash it, and then scald it with boiling water to tighten the duck skin, and then evenly spread the thin sugar on the duck and hang it to dry;

Put sugar, cooking wine, Sichuan pepper powder, salt, monosodium glutamate, soy sauce, green onion, ginger, minced garlic and other seasonings in a bowl, mix well, and pour into the duck belly;

Roast the duck in the oven until the duck skin is crispy and the color is uniform;

Cut the grilled duck into pieces, arrange it into the shape of the original duck, and pour the marinade in the duck belly.