How can roast duck be fragrant, crispy and delicious

Ingredients: half a duck, 1 green onion, 1 piece of ginger, cinnamon, spices, cooking wine, light soy sauce, salt, sugar, Sichuan pepper powder, honey, flour, appropriate amount of boiling water, oil, shredded green onion, cucumber, sweet paste, sugar.

Method: 1. Cut 1 green onion into sections and slice the ginger. Wash the duck, add green onions, ginger slices, cinnamon, ingredients, cooking wine, light soy sauce, salt, sugar, and peppercorns, "massage" the duck for a while, and then put it in a large fresh-keeping bag, seal the bag and marinate it in the refrigerator for 12 hours.

2. Take out the marinated duck, brush it evenly with a small brush with a layer of honey, wrap the duck legs and wings and other places that are easy to burn with tin foil, put it on the baking net, put it in the middle layer of the oven preheated at 180 degrees, and put the baking tray in the lower layer to catch the dripping oil, and it is best to put tin foil in the baking tray, which is easier to clean. Roast for about 1 hour, because I use half a duck, if it is a whole duck it may take longer.

3. Next, make lotus leaf cakes, put an appropriate amount of flour in a basin, pour boiling water, stir with chopsticks, knead into a smooth dough when it is not hot, cover with plastic wrap and let up for 20 minutes. Knead the dough for a while, knead it into strips, knead it into small portions, knead it round, and then press it flat.

4. Evenly spread a layer of oil on the flattened dough, then put a small dough and roll it out with a rolling pin, which is about a little thicker than the dumpling skin.

5. Heat the pan without oil, put a cake, burn it over low heat, turn it over when the surface is blistered, and cover the baked cake with a clean wet towel to prevent the cake from drying out.

6. Cut the green onion into thin strips, peel and cut the cucumber into strips, add some water and sugar to the sweet noodle sauce and bring it to a boil in a pot over low heat and put it in a small bowl.

7. Put the roasted duck slices on a plate, separate the cake from the middle, roll up the cucumber strips, shredded green onions and duck meat, put a little sweet noodle sauce and roll it up and eat!

Tips: 1. The duck skin roasted by this method is not particularly crispy, if you want to eat crispy skin, you should follow what I said above, brush a maltose or honey on the duck and add water, air dry and then roast.

2. I don't have a good way to slice duck, as long as I slice the duck meat, it doesn't matter if it looks good or not, anyway, I eat it at home.

Crispy because of the effect of crispy water.

Do not wrap tin foil when baking, and you can lower the temperature when the roast duck is almost cooked, prolong the roasting time, and make the roast duck drier and crispier.

Here's how:

Ingredients: 1 domestic duck, 1 pack of Orleans seasoning, appropriate amount of garlic powder, appropriate amount of garlic granules, a little light soy sauce, 1 tablespoon of honey, appropriate amount of lemon slices.

Production steps: 1. Remove the duck's head and limbs.

2. Melt the seasoning with a little pure water.

3. Put the duck in the seasoning, wipe the whole body evenly, and then put it in the refrigerator in a fresh-keeping bag and refrigerate and marinate for 2 days and 2 nights (take it out in the middle and turn it over and knead it well to ensure that it pickles evenly).

4. Use the oven's own baking fork to set up the duck (no tin foil, the skin is crispier, and the duck meat is more tender).

5. Put it in the oven to start the roast chicken mode, rotate and roast, the time is about 160 degrees for about 55 minutes (you can open the marinade in the middle).

6. If you want the skin of the roast duck to be drier and crispier, lower the temperature slightly to extend the roasting time.

7. After baking, brush a layer of roasted duck fat while it is hot and serve.

You can use a hanging stove, the hanging stove has no door, and the fruit wood (mostly jujube wood or pear wood) is used as fuel, which is burn-resistant, smokeless, and has a fragrance after combustion. The hearth is open when the hanging furnace is fired, and after the duck is put into the furnace, the position of the duck should be changed regularly with a lever, so that the duck is heated evenly and can be roasted all over the body. The duck embryo of the roast duck in the hanging oven is heated evenly and strongly, the subcutaneous fat has melted, and the roasted duck has crispy skin and tender meat.

Ingredients: light duck (about 4 catties), Beijing green onion or green onion (2 stalks), sweet noodle sauce (2 tablespoons), pancake (appropriate amount), cucumber (cut into strips) (half), ingredients: salt (2 teaspoons), wine (1 tablespoon), duck skin: maltose (2 tablespoons), water (3 cups).

The production process. 1. Open a hole outside the bottom of the wing, take out the intestines (you can ask the duck stall to do it for you), wash it, and coat the duck cavity with ingredients.

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.

I have been making Peking duck in Beijing for 14 years, and the quality of duck roast lies in the billet making

The main thing in making roast duck is a kind of crispy crust on the outside, so how to make roast duck crispy?

First of all, after cleaning the duck meat, blanch it with boiling water about three times, so that the skin will be more elastic.

Secondly, the duck meat should be air-dried for a period of time and then coated with sauce, and after one coat, it should be blown dry, and then coated with a layer and then air-dried, repeated three times, and then put it in the oven for about 50 minutes, until the skin becomes golden brown and crispy.

Peking duck.

1.Slice the ginger and slice the green onion and garlic.

2.Add Sichuan pepper, star anise, 3 tablespoons light soy sauce, 2 tablespoons dark soy sauce, half a tablespoon cooking wine, a little seafood soy sauce, mix thoroughly, pour on the duck and knead for 5 minutes to marinate and taste.

3.Stuff the green onion and ginger into the duck's belly and place the whole duck in a plastic bag.

Pour in the soup stock and marinate in the refrigerator overnight. Remove the next day to air dry.

4.Mix the honey and white vinegar well.

Brush the duck with air-dried skin. Secure the duck on strings and wrap the wings and legs in foil to prevent them from being baked. Turn the oven to 180 degrees and preheat for 5 minutes. Then put the duck in the oven.

degree, rotate on heat and bake for 15 minutes.

After a few minutes, prick it with chopsticks, it will bleed blood and oil, and brush with a layer of honey. Continue to bake at 180 degrees.

After a few minutes, the duck was already colored, and there was a lot of flowing.

o(∩_o~

Prick it with chopsticks.

There will be a lot of oil coming out. Brush with another layer of honey.

8.If you prick it with chopsticks, only a small amount of oil will flow out, and the duck will be beautiful in color, and you can get out of the pot.

I think the best thing to do is to marinate the duck for a while before grilling, so that not only will it taste good, but it will also make the meat better.

For when you want to make roast duck, you want the texture of the duck to be more crispy, you must choose a very fat duck and then smear it with some honey.

If you want to make the duck meat of the roast duck more crispy, you can use a large heat to roast it.

In the first way, we were able to bake the cold roast duck in an electric oven. As long as there is an electric oven at home, we can put the roast duck in the electric oven, first bake it at low temperature for about 5 minutes, and then raise the temperature, and roast the roast duck with high temperature for about 4 minutes. The roast duck heated in this way is more flavorful and fragrant.

The second method, some people may ask if there is no electric oven at home, is it okay to microwave it? Absolutely. We can also put the roast duck in the microwave for about 4 minutes.

When the time is up, you can cut the duck into thin slices and then put it in the microwave for about a minute to be successful, so that the thin slices make the fat easier to absorb and better absorb the flavor.

Third, if you don't have an electric oven or microwave oven at home, don't give up, because a small pot can actually heat up the roast duck successfully. First we pour some water into the pot and put the roast duck in the pot with a plate. After steaming the roast duck in boiling water for about 8 minutes, we can pour the boiling oil into the roast duck, which can get a hot expansion and cold contraction effect, so that the roast duck can return to its previous crispy outside and tender inside.

Ingredients: 100 grams of oily skin.

Excipients: 50 grams of wheat flour.

Seasoning: 15 grams of soy sauce, 10 grams of Qi Beisen white sugar, 15 grams of ginger, 15 grams of cooking wine, 5 grams of five-spice powder, 1 gram of baking powder, 3 grams of salt, 30 grams of peanut oil.

1.Put 200ml of fresh soup on the pot and bring to a boil;

2.Roll in soy sauce, monosodium glutamate, sugar, five-spice powder, minced ginger and cooking wine and stir well to make marinade;

3.Soak the tofu skin in the marinated high mu juice, then steam for about 10 minutes, take it out to cool, and cut it into 16 pieces of uniform size;

4.take 100 grams of flour, add refined salt, monosodium glutamate, baking powder, mix with water to form a paste for later use;

5.Wash the iron pot, pour in the peanut oil after heating until it is 70% hot, hang the tofu clothes one by one, put them in the oil pan and fry them until golden brown, and remove the oil;

6.Stack neatly on a plate and serve.

500g duck trimmings, 3 slices of ginger, 15 peppercorns, 2 star anise, 15ml dark soy sauce, 15ml light soy sauce, appropriate amount of garlic, appropriate amount of crispy water, 10g of honey

Step 11 duck leg, wash and drain and put it in a deep-mouth container;

2.Add light soy sauce; 3.Add the dark soy sauce; 4.Add the ginger slices; 5.Add the cracked garlic; 6.Add star anise; 7.Add Sichuan peppercorns;

8.Massage with your hands for 5 minutes so that all the ingredients are evenly glued to the duck legs;

9.In order to make the duck meat taste inside, poke holes on the surface of the duck skin with bamboo skewers;

10.In turn, poke holes in the inside of the duck;

11.Cover with plastic wrap and marinate in the refrigerator for more than four hours;

12.This is a duck leg with an air-dried skin;

13.Brush with a layer of crispy water;

14.Then place it in a cool and ventilated place to air dry the epidermis;

15.Hang the duck legs that have been marinated overnight in a ventilated and cool place to air dry;

16.Put the duck legs in the middle of the oven at 180 degrees for 15 minutes, then take them out, wrap the duck legs in tin foil, and then bake them in the oven for 10 minutes.

Tips: 1. This time, the ingredients are completely used in a bean recipe of good beans, and I feel that the amount of dark soy sauce is more, so it is recommended to season it as: 15ml of light soy sauce, 10ml of soy sauce, and 3ml of dark soy sauce;

2. Roast the duck legs in the middle of the oven for fifteen minutes, basically the surface can be oiled, take out the tin foil, change to the lower layer of the oven, turn off the fire and bake for five minutes, and then turn on the upper and lower heat at the same time for five minutes, so that the skin will not be too dark;

3. The knife of the duck must be sharp, so that it is easy to slice the duck well;

4. It is not recommended to use commercially available sweet noodle sauce, which tastes different from Peking duck sauce, and it is recommended to buy roast duck sweet noodle sauce directly online;

5. Air drying is the key to the crispy skin of roast duck.

Production tip 1When changing the tofu skin, the size should be even, and the edges should be cut neatly;

2.The tofu clothes should also be evenly hung to ensure that the color of the finished dish is consistent;

3.Because of the frying process, you need to prepare 700 grams of peanut oil.