How to use the spices of the roast duck in the oven

Recipe: Meat liquid potato powder 120 yuan 1 bucket (1000g).

Mai Yafen 120 yuan 1 barrel (1000g).

Roast duck flavor 120 yuan 1 barrel (1000g).

Water-soluble incense powder 120 yuan 1 barrel (1000 grams).

120 yuan 1 barrel (1000g).

Crispy phosphorus 120 yuan 1 bucket (1000g).

VC 120 yuan 1 barrel (1000g).

Preparation method: a, the grass fruit is flattened, the cinnamon is knocked into small pieces, the licorice is cut into thick slices, the ginger is loosened, and the red pepper is cut into sections.

b. Put the joke material into the spice bag and tie the bag tightly, and boil the filter residue for 40 minutes for later use.

c. Put the ingredients into the braised soup and mix thoroughly.

Ingredients: 20 grams of star anise, cinnamon, kaempfera, Sichuan pepper, bay leaves, ginger, 40 grams of pepper, 30 grams of angelica, 50 grams of tangerine peel, 8 grams of cloves, 15 grams of fennel, 5 grass fruits, 15 grams of licorice, 100 grams of dried red pepper. Material:

150 grams of green onions, 150 grams of ginger, 250 grams of sugar, 1000 grams of rice wine, 500 grams of soy sauce, 50 grams of sugar, 200 grams of refined salt, 250 grams of hot peanut oil, 100 grams of monosodium glutamate, 20 grams of "Yixiangbao" chicken powder, 50 grams of old soup essence of Sanwu "grain fragrance", 12 kg of bone broth.

Roast duck seasoning cooking: Mix in a small half bowl of sweet noodle sauce, a little minced meat, mince ginger and garlic, cut green onions into shreds, shred cucumbers, and serve with pancakes.

The method of roasting duck is very complicated, mix the green onions, ginger, garlic and salt sugar into the duck belly and drown it for half a day, then blanch the skin with boiling water, then dry it by the wind, and then bake it at 180 degrees for one hour.

First, use chopsticks to pick a little sweet noodle sauce, spread it on the lotus leaf cake, clip a few slices of roast duck and cover it, put a few green onion strips, cucumber strips or radish strips, and roll up the lotus leaf cake, which is the most common way to eat. Second, garlic paste with soy sauce, can also be served with radish strips, etc. Garlic paste can relieve greasy, the sliced roast duck dipped in garlic paste, soy sauce to eat, in the fresh fragrance, but also add a touch of spicy, the flavor is more unique.

Thirdly, some customers don't like to eat green onions and garlic, but they like to eat crispy and crispy duck skin dipped in fine sugar. This way of eating is especially suitable for ladies and children.

Eating roast duck is also nutritious. According to professionals, roast duck is often eaten with green onions, garlic, cucumber strips, etc., which can not only play a role in balancing acid and alkali, but also vitamin C and dietary fiber in these foods have the function of reducing cholesterol and increasing fibroprotein solubility activity and helping digestion.

Materials

1 domestic duck, half a head of garlic, 2 grams of chili powder, 3 grams of five-spice powder

10 grams of salt, 5 grams of barbecue seasoning.

Steps

1) Remove and wash domestic ducks;

2) Remove the head, flippers, tips and middle wings;

3) Mince the garlic;

4) Put minced garlic, chili powder, salt, barbecue sauce and five-spice powder in a bowl;

5) Mix the juice with a little cold boiled water;

6) Use bamboo skewers to prick some holes in the duck for better flavoring;

7) Pour some prepared juice into the inner cavity of the duck;

8) Put the duck in a slightly thicker plastic bag and pour in the rest of the marinade;

9) Grasp the mouth of the bag, shake the fresh-keeping bag, so that the marinade juice is evenly wrapped on the duck, tie the bag tightly, put it in the refrigerator, and refrigerate and marinate for 30 hours;

10) Remove the marinated duck;

11) Fork the grill and fix the duck with a bamboo skewer;

12) Bake in the air fryer at 165 degrees for 80 minutes;

13) Bake and serve;

14) Slice, serve straight or wrap up.

Tips:

If you don't have an air fryer, you can bake it in the oven, you can bake it on a baking sheet, or you can bake it on a grill, and the baking tray can be placed below to receive oil;

The parts that are easy to bake and blackened can be wrapped or covered with tin foil;

After roasting, the duck can be eaten directly into pieces, or it can be sliced with duck meat and minced green onions, minced coriander, and a burrito with spicy sauce;

It is impossible to make roast duck at home like outside, so you can only make it according to the general home barbecue method, marinating it first and then grilling it, but the final taste is really good.

Ingredients: half a duck, 2 tablespoons light soy sauce, 2 teaspoons cooking wine, appropriate amount of honey, appropriate amount of star anise powder

Appropriate amount of Sichuan pepper powder, appropriate amount of ginger, appropriate amount of green onion, appropriate amount of salt, appropriate amount of oil, 1 tablespoon of oyster sauce.

Steps

1) Wash the duck and rub it with an appropriate amount of salt.

2) Ginger minced.

3) Chop the green onion.

4) Put the duck in a pot and pour in chopped green onion, ginger foam, star anise powder, oyster sauce, Sichuan pepper powder, cooking wine, etc

Wipe well and marinate for 8 hours (usually the first night to marinate and put in the refrigerator);

5) Cover with tin foil;

6) Add the marinated duck and brush with cooking oil;

7) Wrap the duck;

8) Put it in the oven, bake at 230 degrees for 30 minutes;

9) Turn over and take the test for another 30 minutes;

10) Brush with honey and put it in the oven again, bake at 230 degrees for 15 minutes;

11) Finish, plate and serve.

Just buy an Orleans bake.

Roast duck is not difficult to make, meet two conditions: 1 duck is good, 2 have patience, you can eat fragrant but not greasy, unique and soulful roast duck.

The duck I bought is the duck from Cherry Valley in Langfang, Hebei Province, which is sold in a certain treasure and a certain east, fat but not greasy, tender and delicious, suitable for roast duck.

Ingredients: duck, salt, ginger, chopped green onion, large cooking powder, light soy sauce, dark soy sauce, Sichuan pepper powder, cooking wine, honey, oil. Steps

Step 1: Wash the duck and add salt, ginger, green onion, light soy sauce, dark soy sauce, large cooking powder, Sichuan pepper powder, and cooking wine and wipe evenly.

Step 2: Spread evenly and marinate in the refrigerator overnight.

Step 3: Paking tray with tin foil.

Step 4: Arrange the marinated duck and brush it with a layer of oil.

Step 5: Put it in the middle of the oven and heat it at 230 degrees for 30 minutes (the specific time and degree are adjusted according to your own oven).

Step 6: Take out and brush with honey.

Step 7: Wrap the duck leg in tin foil.

Step 8: Put it in the middle of the oven and heat it at 230 degrees for 10 minutes. If you are afraid of burning, you can cover it with tin foil after coloring (the specific time and degree are adjusted according to your own oven).

How to cook duck in the oven and how to cook it? 1. Method: 1. Half a duck and wash it.

The head and neck, wing tips, and soles of the feet are removed. 2. Mix seasoning A well to become a marinade. 3. Marinate the duck in marinade for 1 day.

The loafpan size which I made for bread is just right). The extra marinade is stripped of the dregs and the juice is left for later use. 4. In seasoning B, take 2tbsp of honey, add water and mix thoroughly, add dark soy sauce and mix thoroughly.

5. Place the net rack on a large container, place the duck on it, and slowly water it with boiling water until the duck's skin shrinks and the pores are exposed. 6. Brush the duck with a layer of honey and water and wait until the surface is completely dry. Repeat the brush.

Set aside and wait for the duck to air dry completely. 7. Add the remaining marinade to 1tbsp of honey, and then mix with the remaining secreted old soy sauce as a brush during the baking process. 8. Wrap the wings and leg bones of the duck with tin foil, put it on the grid rack, line a baking tray underneath, and spread tin foil.

Preheat the oven to 350° and bake for about 1 hour, depending on the respective oven power. Take it out every 10 to 15 minutes to brush the brush. Finally, remove the foil from the wings and legs and bake for another 10 minutes with 400of to color.

Remove and let cool slightly, slice and serve. 2. Sauce: Take 1 4cup of oil dripping from the duck roasting process, mix it with seasoning C, stir while heating, and put it out after boiling.

It is recommended that you go to a professional cooking school to study, more professional and reliable, learn comprehensively, practical teaching, step-by-step guidance, and learn until you learn.

Huge honey roast duck leg (chicken thigh is also available).

I thought I hadn't eaten it for a long time