How to make the crispy roast duck more crispy, and how to make the roast duck crispy

Before roasting, pour boiling water over the surface of the duck, drenching every detail thoroughly, repeating three times. The specific method is as follows, first prepare the ingredients: roast duck: half a tablespoon, white vinegar: half a tablespoon, honey: 2 tablespoons, cooking wine: 1 tablespoon, apple: half.

1. Wash the duck, then pour the surface of the duck with boiling water, and every detail must be drenched. Repeat three times.

2. Then, find a bottle to support the duck and dry it.

3. Honey and white vinegar and cooking wine are evenly blended.

4. Apply evenly to the skin of the duck.

5. Use a hair dryer to dry every time you apply it. Apply again and repeat three times.

6. Wrap the wings in tin foil to avoid baking. There is also a place near the heating pipe, which needs to be covered with tin foil. Avoid baking paste.

7. Take half an apple and break it into a puree.

8. Spread the apple puree on the inside of the duck.

9. Bake the oven at 200 degrees and bake the middle layer for 40 to 50 minutes, and observe the discoloration of the surface of the duck skin during the process. Due to the size of the duck, the roasting time can be slightly adjusted.

Crispy roast duck has a crispy taste, many people like to eat this dish very much, but it is difficult to have that crispy texture at home, here is how to make a crispy roast duck at home, so that the family likes it. In fact, it is very simple to do it at home, and it is not as complicated as everyone thinks. <>

First of all, we need to prepare a duck, to clean the duck, wash the blood with water, and then prepare the marinade that needs to marinate the duck, we need to use pepper, green onion, garlic, ginger, star anise, fennel, pepper, cinnamon, bay leaves, salt, sugar, soy sauce, cooking wine, these are ready, and then mix them evenly with water for later use, in addition to these marinades, we also need to prepare honey, this is the key, to make a delicious and crispy roast duck all need to use honey, honey and white vinegar to 2: Mix well in a ratio of 1 and set aside, plus sweet paste, sesame oil and sugar, which are all the ingredients we need. <>

Then find a large pot, and then evenly spread the marinade of pepper, onion, garlic, ginger, star anise, fennel, etc. prepared on it to every part of the duck, which needs to be marinated for half a day to a day, and we need to turn it several times in the middle, smear, and the taste will be more tender later. <>

Wrap the duck legs and wings in tin foil, because this place is easy to burn, then spread tin foil in a baking tray and put it at the bottom of the oven, 180 Preheat for 10 minutes, bake on the middle grill, about half an hour or so, you can see if the duck skin has been dried, after drying and cooling, evenly brush a layer of honey vinegar mixture on the surface of the duck skin, brush evenly in each place, and then continue to bake, wait for the duck skin to slowly color, take out the duck, and then brush with the honey vinegar mixture, Repeat this for about 3-5 times, and the roast duck will be very crispy, and the whole process will take about 1 hour.

While we are waiting, we can mix the sweet noodle sauce, sesame oil and sugar, and then take out the roast duck and enjoy the food.

First clean the duck, add light soy sauce, cooking wine, oyster sauce, dark soy sauce, salt and marinate for about 15 minutes, stuff the duck with fishy seasoning, put it in the oven at 180 degrees and bake it for 40 minutes, after taking out the duck, continue to brush a layer of sauce on the surface, put it in the oven to continue baking, and you can eat it in about 20 minutes.

You can do this at home: clean the duck's trachea and internal organs. Ginger and shallots, salt, sesame oil, bay leaves, star anise, five-spice powder, hoisin sauce, sugar, soy sauce, stuff them into the duck's belly together, and lock the back opening with a lock duck needle.

Put the balloon pump from the duck's neck, pump hard until the duck is puffed up, put it into a pot of boiling water and blanch it slightly, then hang it up and add crispy water. Blow with a fan for about two hours, then bake in a 200-degree oven for 40 minutes!

The duck is marinated first, then all the condiments are added, the sauce is evenly coated in the oven, and then it is roasted for a longer time.

First of all, we wash the roast duck, and then take off some of the internal organs of the roast duck, and then put the roast duck into hot water to blanch it again, you can put some green onions and ginger, which can effectively remove the fishy smell, and then take out the roast duck for later use, and then brush the outside of the roast duck with a layer of sauce, these sauces have seasonings, salt, chicken essence, light soy sauce, dark soy sauce, oyster sauce, bean paste, roast duck sauce and the like, etc., and then spread these sauces evenly on the outside of the roast duck, put them in the oven and bake them at 180 degrees for half an hour, and then take them outBrush the surface of the roast duck with a thin layer of oil and bake it for about 15 minutes, so that the delicious crispy roast duck is made, and the meat is also very tender.

The results have been queried for you: roast duck skin crispy is a major feature of roast duck, here are a few tips to make roast Zhaoxun duck skin crispier:1

Choose the best duck: choose a duck with moderate fat and leanness, and try to choose the farmer's native duck, which has a relatively high fat content and is delicious and juicy when roasted. 2.

Blanch the skin with warm water: Hang the roast duck in a ventilated place, then pour the duck with hot water, wait for the moisture on the surface of the duck to seep out, and then dry it with a dry cloth. 3.

Apply multiple layers of maltose water: Apply two or three layers of maltose water, each layer waiting for the previous layer to dry thoroughly before applying the next layer. Maltose has a high sugar content and forms a film to protect the duck meat and make the skin crispier.

4.Control the heat: When roasting the duck, first set the temperature to 250°-270 for about 5 minutes, then set the temperature to 200 for about 10 to 15 minutes.

This will make the skin brown and crispy without burning. To sum up, the above tips are the key to making the roast duck skin crispier, but each step also needs to be analyzed on a case-by-case basis, and needs to be adjusted accordingly according to factors such as the size of the duck, the temperature of the oven, and the humidity. Hope mine is helpful to you.

I have helped you find the results: the practice of setting up a roast duck skin crispy shirt has the following points:1

Before cooking, you can adjust the concentration of the seasoning to the best to enhance its flavor; 3. Ingredients: Before cooking duck meat, you can add sugar, salt and other seasonings such as dark soy sauce and sesame oil to the marinated duck meat to make the duck skin more crispy; 4.Roasted:

You can use the oven, grill or frying pan to bake the duck, never over-bake or burn it for too long, and try to maintain the crispiness and color of the duck at as medium temperature as possible; 5. Finally: In order to ensure the crispness of the duck skin, you can pour it according to the oil on the edge of the pot or the time after baking for more than 15 minutes, and repeat it for an appropriate number of times, which can make the duck skin more crispy and also increase the taste.

Summary. Answer: Pro-1

First, wash and blanch the duck inside and out with hot water2Dry the duck inside and out with a cloth or paper towel3Coke on the inside and outside of the duck, there is sugar, the skin is easy to brown, and then coated with a layer of wine, any wine can be 4

Hang dry, hang for 24 hours, or blow the chest and back with an electric fan for half an hour, so that the duck skin is dry like a drum surface, and the skin is more brittle 5After that, it's time to start baking. In order to cook the duck thoroughly and evenly, it should be turned constantly, and if necessary, it can be stirred with a rod.

The duck is roasted until it is fully browned, and the duck is sliced with bright oil, and the color is bright red after slicing, and the meat is tender and mellow.

Are you alright? Answer: Pro-1

First, wash and blanch the duck inside and out with hot water2Use a cloth or paper towel to wipe the inside and outside of the duck and dry the limb holes 3Coke on the inside and outside of the duck, there is sugar, the skin is easy to brown, and then coated with a layer of wine, any wine can be 4

Hang dry, hang for 24 hours, or use an electric fan to blow the chest and back for half an hour, so that the duck skin is dry like a drum surface, and the skin is more brittle 5After that, it's time to start baking. In order to make the duck cooked evenly, the cherry blossoms should be constantly turned, and if necessary, they can be stirred with a rod.

The duck is roasted until it is fully browned, and the duck is sliced with bright oil, and the color is bright red after slicing, and the meat is tender and mellow.