Fruit wood roast duck recipe who will. What is the fruit wood roast duck grilled with

That roast duck was delicious. The fraternity did teach me a lesson.

1. What is the fruit wood roast duck grilled with?

Fruit wood roast duck it is not like other roast duck is roasted with a special electronic stove, ordinary electronic stove roasting, purely high temperature heating and fruit wood roast duck, it will use some fruit flavor of the tree stake to roast, such as pear tree, peach tree state tree, apple tree, orange tree, etc., the wood of these fruit trees has a fragrance, so it is split and bent as a firewood to burn, used to roast duck, so the fragrance of the wood will be burned because of burning, its aroma will be emitted, In this way, it can penetrate into the roast duck, so that the roasted duck will have the aroma of fruit wood, which is also the origin of fruit wood roast duck.

Second, what are the characteristics of fruit wood roast duck clear and stuffy

1.Fat but not greasy.

You can't choose too thin duck to make fruit wood roast duck, because during the duck roasting process, oil will flow out, which if the duck is too thin, the taste will be too dry. But you can't choose a duck that is too fat, and the duck that is too fat will be too greasy to eat, so the roast duck is a fat and thin duck, and the meat is soft and rotten after roasting, and the fat meat is fat but not greasy. The taste is just right, which is also one of the characteristics of fruit wood roast duck.

2.Fruity.

Fruit wood roast duck is roasted by burning the trunk of a fruit tree, so the fragrance of the wood will be emitted into the duck, and the roasted duck will not only have a duck fragrance, but also exude a faint aroma of fruit wood, which is not found in other roast ducks. Therefore, if you eat fruit wood roast duck, you will feel different flavors, so many people love to eat fruit wood roast duck, and they are also attracted by its aroma.

3.One duck and two eats.

Eating fruit wood roast duck is actually similar to Peking duck, fruit wood roast duck is crispy on the outside and tender on the inside, so you can peel off the skin on the outside and then remove the bones inside. The duck skin and meat can be wrapped in green onions, shredded radish, shredded cucumber and dough and dipped in sweet noodle sauce, and the remaining duck rack can be used to make soup or make duck rack rice, which is very delicious.

Therefore, it is not unreasonable for everyone to like to eat fruit wood roast duck, which is why fruit wood roast duck has entered the market, and after so many years, it will still be welcomed by everyone, just because of its fruit wood aroma. Therefore, if you like to eat roast duck, you can taste the taste of fruit wood roast duck, and I believe that after eating, you will be circled by it.

1. What kind of wood is fruit wood roast duck?

Fruit wood roast duck is made of jujube trees, apple trees, pear trees, persimmon trees and other fruit trees, and the trunk is made into disturbance wood to roast duck meat, which will emit the fragrance of the fruit wood when burning the fruit tree, and the roasted duck will taste better and more delicious. And the taste of duck roasted by different fruit trees is not the same, if the duck is roasted with jujube trees, the roasted duck body will also be jujube red, and it can also be roasted with poplar, poplar is more common in life, and most people choose to use. The roast duck roasted out of pine wood also tastes orange, and the taste is not as fragrant as that of wood roasted.

What kind of fruit wood roast duck to use, according to your actual situation, round Zen Qiao and favorite taste, choose the type of fruit wood.

2. What are the production skills of fruit wood roast duck?

The duck needs to be blown inside the duck before roasting, but not too much, otherwise the duck will break and affect the appearance and taste of the duck.

When making fruit wood roast duck, we should pay attention to the ratio of sugar and water, and the ratio of sugar and water is generally six to one. When making the sugar water, it is necessary to stir it repeatedly, and only when the ratio of sugar to water is right, the roasted duck meat will have a bright surface color and delicious taste.

Note that when preserving the fruit wood roast duck, it is necessary to hang the roast duck after cooling to avoid the duck embryo being squeezed and deformed, which will affect the taste and appearance. Roast duck can be eaten with dough, shredded cucumbers, shredded green onions, and sweet noodle sauce, which can reduce the greasy feeling of the roast duck and make it taste better.

Production process 1, the duck in the bottom of the wing outside a hole, take out the intestines (you can ask the duck file to do the work), wash, with ingredients to coat the duck cavity. 2. Use a three-inch long wooden strip into the duck cavity, block it between the two wing bones, insert a tube in the duck's head, and blow to make the duck swell in all directions. 3. Drizzle the duck skin with boiling water to the raised point, boil and dissolve the duck skin, coat the duck skin evenly and hang it in the wind to dry.

4. Hold the duck on the stove with a fork and burn it, which must be rotated repeatedly and oiled many times until the skin is crispy and golden red on the plate. 5. If you bake in the oven, wrap the duck in tin foil and roast it until it is eight ripe, remove the tin foil and then bake until the duck skin is golden brown and take it out, and pour the duck skin with boiling oil until crispy and dish. 6. Eat the duck slices while hot, accompanied by Beijing onions, cucumbers, sweet noodle sauce and pancakes.

There are many ways to make roast duck, and you want to grill that kind of duck....

What is the general ingredient of roast duck.

If you feel that the pear is big, eat the duck, yes!

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

Selection: The high-quality roast duck is a weighty Beijing-style stuffed duck that is distributed on demand by the designated duck farm. This duck has white feathers, a long and wide body, a short and thick beak, a plump and prominent chest, a drooping belly that does not rub the floor, short and thick legs, and an orange beak and toe webs.

Due to the use of "filling" method feeding, the growth period is short, the skin layer is crispy after roasting, the meat is fatty and tender, the color is bright, and the oil is not greasy.

Fuel for roasting roast duck: use fruit wood, such as jujube, apple, pear, persimmon. It is said that the aromatic substances that are released when burning fruit trees give ducks a special fragrance.

Roast duck production process: 1. Blow air into the duck body, but the air can only be blown to eight points full, otherwise it is easy to crack the skin of the duck leg; 2. Dig out the chest, the opening should be opened under the right wing, not more than 6 cm, and the duck wings must naturally hang down to cover the knife edge; 3. Sugaring is to pour syrup water on the duck so that the duck skin can be colored when roasted; 4. Fill water, first pour boiling water into the belly of the duck when roasting, so that the duck is in a state of roasting outside and cooking when it is cooked, and the duck is easy to cook and tender.

Quality: After the high-quality roast duck is roasted, it has a beautiful appearance, plump and full. The skin color is bright and jujube-red, as smooth as silk.

The skin is crispy, and the crispy skin under the skin has a "sonorous and powerful" sound when thrown on the plate. The fat between the subcutaneous muscles melts into the muscle fibers, and the skin is crispy and tender, delicious and crispy, fat but not greasy, thin but not firewood.

Ingredients】 1 stuffed duck (about 2000 grams), 35 grams of starch syrup, 25 grams of sweet noodle sauce, 100 grams of Beijing onions, 20 grams of cucumber strips, dried garlic, star anise, ginger, white brine as appropriate. 200 grams of flour and 20 lotus leaf cakes.

Method] 1After cleaning the skin and inside of the duck, stick the duck in the bottle (I don't have an iron hook so I use this method).

Pour boiling water over the duck skin until the skin shrinks (the water must be very hot).

2.Mix the maltose with hot water to make maltose water (no silk just water), and brush the maltose water on the duck skin.

Wait for about 1 hour and then brush again, then put it in a ventilated place and let the duck air dry for about 5 to 6 hours, you can use it the night before.

Handle the duck and air dry it overnight, and wait for the next day the duck will dry until the skin and meat are separated quickly, so that the duck skin does not need to be blown.

It can also be baked crispy, I failed a bit in the step of scalding the duck, that is, the water was not hot enough to scald the duck skin and shrink enough, so that the duck skin was oily when it was air-dried, resulting in the skin and meat not being very separated.

3.After the duck is dried, the belly is stuffed with apples and onions, so that the roasted duck will have a fruity aroma.

4.Place the duck breast side up on a baking sheet, preheat the oven to 200 degrees for 40 minutes, then reduce the temperature to 150 degrees for another 40 minutes.

After that, turn over and bake at 200 degrees for 40 minutes until the duck skin is brown

Jujube wood is used in Beijing, and lychee wood is used in Guangdong. Choose 55 days of ducks, ducks before roasting, must go through eight processes: pumping, digging, washing, hooking, scalding, sugaring, and drying. Pumping, in order to blow the body of the duck to swell, so that the duck skin is tight and does not wrinkle; Sugaring is to brush the duck body with syrup to make the duck skin roast a bright and bright color.

Not only that, but the roast duck in the hanging oven should be filled with boiling water before entering the oven, and a section of sorghum stalk should be stuffed into the duck tail to prevent the boiling water from flowing out. When grilling, hot air enters and causes the water to boil inside the duck bore all the time. Because it is roasted on the outside and boiled on the inside, the roasted duck is crispy on the outside and tender on the inside, and the meat is delicious.

Open flame is used for hanging oven roasting, with fruity wood as fuel, usually jujube wood, supplemented by peaches and pears. The sweet aroma of the fruit wood is secreted into the duck body, making the roasted duck extraordinarily fragrant. In addition, when roasting, it is necessary to constantly rotate the hanging stalk so that the duck breast is not directly facing the fire.

The well-roasted duck, the fat flows out and then seeps into the duck body, the duck skin is jujube red, the whole body is oily and shiny, pleasing to the eye, and it is mouth-watering.