How to choose roast duck and how to sell it well

1. Make Cantonese crispy roast duck, pay attention to the selection of materials.

The best choice here is that when purchasing ducks, it is good to choose the breed of domestic duck, which tastes more delicate and tender, and roast duck has a more meaty taste; Unlike those mass-produced feed ducks, the meat is too loose, there is no meat taste, and the taste and aroma are very poor.

If it is really difficult to buy domestic ducks in the market, then you should try to choose ducks with proper fat and thin and long growth cycles, and try to buy ducks that are energetic, energetic and active.

2. Cantonese crispy roast duck technology, avoid too thin duck to make roast duck.

When sourcing ducks, try to pick them yourself and avoid ducks that are too thin. Why? On the one hand, the meat quality of ducks that are too thin is not delicious, and there are many problems of wrinkled and collapsed skin, which is not good for making roast duck; On the other hand, if the duck is too thin, there is very little fat inside the duck meat, which will affect the subsequent firing process.

When firing, the duck is not too dry with fat, and the duck body can not be fully oiled, and the final effect of roasting duck is very dry and not shiny. Therefore, you should choose a big fat duck to make it so that it can be very shiny.

Roast duck is a dish we often eat, it is a special delicacy, the color is bright red after the finished product, the meat is delicate, and the entrance is fat but not greasy. From the middle age code to the region is different, the roast duck has formed a different style of material selection, production process, eating methods, etc., and the roast duck in the north and south of China is also different. So what breed of duck is used for roast duck?

How to choose? Roast duck is a dish we often eat, it is a special delicacy, the color is bright red after the finished product, the meat is delicate, and the entrance is fat but not greasy. Due to different regions, roast duck has formed a different style of material selection, production process, eating method, etc., and the roast duck in the north and south of China is also different.

1. Cantonese roast duck.

Ducks are divided into male and female, male ducks are generally a little longer than female ducks, and they will be fatter than female ducks. Generally, the requirement of Cantonese roast duck is that the roasted duck can be short and plump, so it is necessary to choose a fatter and shorter female duck. Cantonese roast duck is made with large white duck, which has more delicious meat and thick skin but better meat quality.

2. Peking duck.

Authentic Peking duck originates from the precious breed of Beijing duck, Beijing duck is a high-quality meat duck, is a kind of white duck fattened by feeding method, hence the name "Beijing duck". The characteristics of cramming ducks are that the duck body is beautiful and generous, with full muscles, a wide and long back, and large and bulging eyes. This kind of duck has a short feeding time, fast fattening, fat and thin, subcutaneous fat, fresh and tender, not sour and not fishy, is the first choice for making roast duck.

If there is no cramming, it can also be replaced by lake duck, walking duck, etc.

2. How to choose roast duck duck?

1. To make roast duck, you should know that the fishy smell of the male duck is heavier than that of the female duck, and in the processing of production and pickling, the amount of pickling materials and the amount of fishy materials is different, and the male duck especially needs to pay attention to the fishy smell. A restaurant uses a large number of male ducks or a large number of female ducks, and the taste of the roast duck produced is also different.

2. Generally, it is preferred to have a fat duck, because the duck that is too thin is easy to dry out, not crispy, and the meat quality is not delicious enough; But it should not be too fat, otherwise the roast duck will have too much fat under the skin and it will taste greasy.

3. Avoid choosing ducks that are in the moulting period, and the effect of burning them will not be particularly good. Ducks that are in the moulting period will have larger pores and the skin will not be smooth enough. And in the process of firing, the degree of oil production is also difficult to control.

4. Beijing roast duck usually uses about 5-6 catties of duck, and the taste is better at this time. If you want the duck meat to be delicious, you also need to choose a duck that is in the growth cycle, the duck skin is firm and tasteful, and the whole duck looks healthy and appetizing.

The above is the introduction of roast duck varieties, many roast duck restaurants will also use a variety called cherry duck, similar to Peking duck, and the time to raise is much less than that of Beijing duck, no need to fill feed, only eat duck feed. The cooked roast duck should not be left for too long, so as not to affect the flavor.

Summary. Pro, to sell the roast duck well, you can take the following strategies:1

High-quality ingredients: Choose fresh, high-quality duck meat, and pay attention to the production process to make the roast duck taste better. 2.

Unique Taste: Develop unique recipes and seasoning methods to make the roast duck taste unique and attract customers. 3.

Diversified products: Develop different kinds of roast duck products, such as whole duck, duck legs, duck breasts, etc., to meet the needs of different customers. 5.

Support takeaway and delivery services: Provide convenient takeaway and delivery services to facilitate customers to buy roast duck and increase sales channels. 7.

Partnering with F&B businesses: Partnering with nearby restaurants, hotels, and other businesses to include roast duck as one of their menu options to increase sales. 8.

Service quality: Provide high-quality customer service, pay attention to customer needs and feedback, and enhance customer satisfaction and reputation.

What can be a good roast duck to sell.

How can we increase the number?

Pro, the roast duck can be sold well can be taken from the number of strategies to let Bicha carry the next strategy: 1High-quality ingredients:

Choose fresh, high-quality duck meat and pay attention to the production process to make the roast duck taste better. 2.Unique Taste:

Develop unique recipes and seasoning methods to make the roast duck taste unique and attract customers. 3.Publicity and promotion:

Develop different kinds of roast duck products, such as whole duck, duck legs, duck breasts, etc., to meet the needs of different customers. 5. ****：

Provide convenient takeaway and delivery services to facilitate customers to buy roast duck and increase sales channels. 7.Partnering with the F&B business:

Partnering with nearby restaurants, hotels, and other tangato merchants to include roast duck as one of their menu options to increase sales. 8.Quality of Service:

Provide high-quality customer service, pay attention to customer needs and feedback, and enhance customer satisfaction and reputation.

What about marketing.

Pro, Develop new sales channels in rotation: In addition to traditional physical store sales, you can consider developing online sales channels, such as e-commerce platforms, takeaway platforms, etc., to expand sales channels, increase sales, and improve customer satisfaction: The quality of Bao Song Slip Roast Duck is stable, and provides high-quality customer service, try to meet the needs of customers, improve customer return rate and the word-of-mouth effect of Layingxiang.

How to compete with others.

2.Excellent customer service: Provide good customer service, including friendly attitude, efficient service and problem-solving skills, so that customers are satisfied and leave praise.

The best advantages can be achieved by optimizing the first chain and reducing costs. 4.Marketing & Promotion Strategies:

By establishing a good cooperative relationship with the best suppliers, we can obtain better procurement and high-quality supply cycles, so as to reduce costs and provide better product quality. 6.Constant innovation:

Constantly update products, services or business models to meet changes in customer needs and maintain a competitive edge. 7.Know your competitors:

Understand your competitors' products, pricing strategies, market share, and more, so you can develop a competitive strategy accordingly. 8.Establish a good word-of-mouth and brand image:

Hello dear, the way to sell the roast duck is as follows:1High-quality raw materials:

Potato Dust selects fresh duck meat as raw materials, and pays attention to the quality and taste of duck meat. Ensure the freshness of the duck meat and the tenderness of the meat. 2.

Unique taste: The unique taste of roast duck is the key to attracting consumers. Unique roast duck seasonings and cooking methods can be developed to make the texture and taste of roast duck unique.

3.Fine production: pay attention to the production process and details of the roast duck, so that each roast duck has the characteristics of attractive appearance, fresh and tender meat, crispy skin and fragrant meat.

Fine production can leave a deep impression on consumers and improve the reputation of roast duck. 4.Publicity and promotion:

Promote through various channels, such as posting food and promotions on social media, cooperating with food bloggers to promote, etc. Enhance the popularity and popularity of roast duck and attract more Zen consumers. 5.

Quality Service: Provide quality service, including a friendly service attitude, a clean and tidy dining environment, and timely and efficient delivery services. Good service can make consumers feel cared for and satisfied, and increase repeat customers and word-of-mouth communication.

Although there are many detailed steps to make roast duck, you should pay more attention to the steps of material selection, epithelial water, scalding, firing, etc.:

First, how to make the roast duck beautiful, and the precautions for material selection.

As a roast duck maker, you must know how to choose the ingredients for roast duck, and you must know what kind of ingredients are what you want and what kind of ingredients are good ingredients. When choosing a duck, you should choose a fat duck, because the fat duck not only looks plump in appearance, but also makes the roast duck taste more delicious, the most important thing is that the fat duck, the skin is thicker, and the roast duck is thick and crispy enough, and the duck meat is smoother. However, it should be noted that when selecting materials, it is necessary to see whether the skin of the duck is smooth to avoid damage to the duck skin.

Second, how to make the roast duck beautiful, blanching and epithelial water should be done.

In the process of making roast duck, it is mainly necessary to pay attention to the fact that the blanching link must be done well, and then the roast duck skin water must be even, and the details of air drying must be done. Especially for the grasp of the epithelial water, because, whether it is the same as making roast duck and making roast goose, in the process of roast duck coloring, the skin water plays a very important role, if the epithelial water is uneven, then the appearance of the roast duck will be ugly.

Third, how to make the roast duck beautiful, the firing process is the key.

To make roast duck, the heat of firing is the key step, use good skin water, do a good job of preparation, look at the furnace before the fire, whether the fire is big enough, the temperature does not meet the requirements, these are done, you can make a beautiful color of the roast duck. Also look at the choice of stove, different ovens, have different firing effects, through the case, the insulation performance of the single-layer furnace is not as good as the double-layer oven insulation effect!

The hanging duck is blanched on the duck skin with 100 boiling water, so that the pores are tightened, the protein in the epidermis layer is coagulated, and the subcutaneous gas is expanded to the maximum extent, which is dense and stretched, shiny and smooth, and easy to roast. Perching method: Hold the hook and loop in the left hand, make the duck breast outward, scoop a spoonful of boiling water with the right hand, first wash the knife edge on the side of the ironing body, make the water flow down from the shoulder, seal the knife edge to prevent gas runaway, and then evenly scald the whole body.

Sugar is coloring: it is to pour sugar water on the duck to make the roast duck have a jujube red color and increase the crispiness of the roast duck. The sugar water system is diluted with 50 grams of caramel and 450 grams of water.

Before use, the roast duck is covered with sugar water and beaten twice by pouring it. Then, drain the blood from the chamber and hold it in a ventilated place to dry. If the duck is not roasted at that time, the duck can be stored in cold storage, and before roasting into the oven, the sugar is beaten again to increase the beauty of the skin color and make up for the uneven defect of the first sugar.

For example, when making sugar for the second time in summer, add 5 grams of caramel to the sugar water.

If you want to roast the duck with beautiful color, the skin water, pumping, scalding, air drying and firing temperature should be well controlled.

Apply honey to the skin of the duck.