How to make a roast duck Professional roast duck equipment vertical rotary duck oven

1. Ingredients: 1 kg of duck gizzard.

2. Seasoning: appropriate amount of cumin, appropriate amount of paprika, appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of ginger, appropriate amount of shallots, appropriate amount of sugar.

3. Clean the duck gizzard and duck heart.

4. Prepare chives and ginger pieces, put the duck gizzard and duck heart into the cooking pot, add the chives, and boil the ginger pieces together.

5. After boiling, the duck gizzard and duck heart have been removed from the fishy smell, and 7 are ripe to prepare for the next step into the oven.

6. In order to make the duck gizzard and duck heart taste more flavorful, cut the duck gizzard and duck heart into small pieces. Then marinate with cooking wine, sugar, and light soy sauce.

7. Skewer the duck gizzard and duck heart separately.

8. Coat some cooking oil on the surface of the tin foil, and then put the skewered duck gizzard skewers in the oven at 200°C and bake for 8 minutes.

9. Prepare cumin powder, chili powder, and salt and mix them.

After a few minutes, I took the duck gizzard out of the oven, and since there was no oil on the surface of the duck gizzard, I smeared some oil on the surface and sprinkled some cumin powder and chili powder salt, and put it in the oven for another three minutes. After that, take it out and turn it over the other side, do the same steps, and bake for another two minutes.

Send a low-pressure valve and a power cord 1) Turn on the power supply, connect the gas supply pipe, and open the air source valve (i.e., the liquefaction tank valve or pipeline valve).

2) Open the furnace door, first use the electronic igniter to align the burner to ignite, open the gas control valve immediately after ignition, and the burner starts to burn.

3) Start the rotary shaft knob.

4) Adjust the speed control knob according to the required degree of rotation.

5) Always observe the thermometer readings and adjust the air supply at any time.

6) When the work is stopped: a Close the air source valve and the two air supply valves. b Turn off the power switch and unplug the power plug. c After confirming that there is no combustion in the furnace, close the furnace door before the operator can leave.

Please do not underestimate the "precautions", it is related to the safety of your life and others, remember!

1.Before using a burning oven, it is necessary to install a smoke pipe and introduce the additional smoke pipe outside.

2.The gas tank used must be equipped with a pressure reducing valve, and no gas leakage shall be allowed at each joint.

3.The fire must be ignited first, and then the gas supply (i.e., the fire is equal to the gas, otherwise it is not safe).

4.It is not allowed to directly contact the heat source around the gas tank to roast it, and it is not allowed to put dangerous goods, so as not to **.

5.The air supply pipe is a red soft hose, and the oil drain pipe is a yellow soft hose, and it is strictly forbidden to mix them.

6.During operation, the operator is not allowed to stay away from the gas grill. If it is found that either side of the burner on both sides of the furnace is extinguished, before ignition again, first close the gas source valve (i.e. liquefaction tank valve or pipeline valve), open the furnace door for 5-10 minutes, and then re-ignite according to the operating procedure.

7.This equipment must be connected to the protective grounding wire when in use.

8.If you need to change the type of gas used, be sure to notify the factory and our company will send personnel to replace the special gas supply nozzle for you, and do not operate it yourself.

9.In rooms where gas grills are used, they must be well ventilated and must be fitted, e.g. ventilation equipment such as exhaust fans. Features:

1.Using double-layer high-temperature tempered glass, the baking process is clear at a glance, the display effect is good, and the fire is sold.

2.The glass is resistant to high temperatures, and it is tempered, which is the same as automotive glass, safe and reliable.

3.Lined with refractory clay stove gall, it is durable and resistant to burning. Abrasive stamping stove, energy-saving and durable.

4.Suitable for roasting Peking duck, beer roast duck, sesame roast duck, chicken thighs, chicken wings, duck neck, etc. Product name: gas and charcoal dual-purpose double-layer glass type fruit wood roast duck oven.

Summary. The whole process of roasting duck in the rotary electric oven is as follows: 1Wash the half duck and drain it for later use.

The whole process of roasting duck in the rotary electric oven is as follows: 1Wash the half duck and drain it for later use.

2.Pour the wet ingredients into a bowl according to the ingredient list and stir well3Dry ingredients cut and set aside4

Add the dry ingredients to the bowl of wet ingredients 5Attach disposable gloves to the finch bush and grasp the dry and wet materials together with your hands.

6.Pour the grasped marinade into a large crisper bag7Put half of the duck into a fresh-keeping bag containing marinade, tie it well, and then set one to two layers of fresh-keeping bags, shake the duck and marinade in the bag to marinate evenly, and put it in the refrigerator and storage for two days and two nights

After two days and two postures, take out half of the duck, blanch it with boiling water, and drain it 9Place the scalded duck on the grill and place a sheet of tin foil on the baking tray underneathPreheat the oven to 220 degrees, place the rotten hand grill on the middle level, place the baking tray on the lower level, and bake on the upper and lower heat for about 1 hour, the surface is colored, and it can be baked.

Summary. Hello dear, I'm glad to answer for you: The whole process of roasting duck in the rotary electric oven is:

The whole process of roasting duck in the rotary electric oven is 1Wash and drain half of the duck and set asidePour the wet ingredients into a bowl according to the ingredient list and stir well3

Dry ingredients cut and set aside4Add the cut dry ingredients to the wet ingredients bowl5Wear disposable gloves and use your hands to grasp the dry material and wet material together6

Pour the grasped marinade into a large crisper bag7Put half of the duck into a fresh-keeping bag containing marinade, tie it well, and then put one or two layers of fresh-keeping bags, shake the duck and marinade in the bag to marinate evenly, and put it in the refrigerator and freezer to marinate and store for two days and two nightsAfter two days and two nights, take out half of the duck, blanch it with boiling water, and drain it 9

Place the scalded duck on the grill and place a sheet of tin foil on the baking tray underneathPreheat the oven to 220 degrees, place the grill in the middle layer, place the baking tray on the lower level, bake on the upper and lower heat for about 1 hour, the surface is colored, and it can be baked.

Hello kiss, I am happy to answer for you: The whole process of roasting duck in the rotary electric oven is answered: The whole process of roasting duck in the rotary electric oven is 1

Wash and drain half of the duck and set asidePour the wet ingredients into a bowl according to the ingredient list and stir well3Dry material cutting and digging is not good for backup 4

Add the cut dry material to the wet material bowl 5Wear disposable gloves and use your hands to grasp the dry material and wet material together6Pour the grasped marinade into a large crisper bag7

Put half of the duck into a fresh-keeping bag containing marinade, tie it well, and then put one or two layers of fresh-keeping bags, shake the duck and marinade in the bag to marinate evenly, and put it in the refrigerator and freezer to marinate and store for two days and two nightsAfter two days and two nights, take out half of the duck, blanch it with boiling water, and drain it 9Place the scalded duck on the grill and place a sheet of tin foil on the baking tray underneath

Preheat the oven to 220 degrees, place the grill in the middle layer, place the baking tray on the lower level, bake for about 1 hour, the surface is colored, and it can be baked.

How do you get duck in the oven after marinating? Process? Fire temperature? What should I do if it is easy to bake?

Kissing is generally controlled between 180 degrees and 200 degrees, which is the most suitable temperature for the roast duck to be able to roast and bake a crispy texture. When you set the temperature to the most suitable temperature, be sure to preheat the oven for about 30 minutes in advance.

Does the roasting process turn over? Do you need to brush in the middle of the process?

You don't need to turn it over, just brush some white vinegar in the middle.

Dear, Hello, the whole process of roasting duck in the rotary electric oven: wash and drain half of the duck for later use, pour the wet materials into the bowl and stir evenly according to the ingredient list, cut the dry materials for later use, add the cut dry materials to the wet materials bowl, bring disposable gloves, grasp the dry materials and wet materials together with your hands, pour the marinade into a large fresh-keeping bag, put half of the duck into the fresh-keeping bag containing the marinade cracked hands, tie the mouth, and then set one to two layers of fresh-keeping bags, shake the duck and the marinade in the bag and marinate evenly, put it in the refrigerator and refrigerated room to marinate and store for two days and two nights When roasting, it should be changed to a hanging and roasting position according to the aging and coloring of different parts of the duck body, such as the most tender duck breast, after entering the oven, it is necessary to pay attention to the duck breast towards the furnace wall, which is inconvenient to ignite directly, otherwise it is easy to burn;

15 catties of water (medicinal materials).

Sichuan pepper 15 grams, tangerine peel 10 grams, licorice 30 grams, cloves 10 grams, grass fruit 10 grams, cinnamon bark 10 grams, bay leaves 2 grams, ginger 10 grams, sand red 10 grams.

Seasoning: Shaoxing Huadiao 2 bottles, 1 kg of monosodium glutamate, 0,5 kg of chicken essence, a little fresh ginger, garlic, mushrooms, green onions, and a trace amount of five-spice powder Some places can put a little rock sugar and sugar.

Add beer duck to 2 3 bottles of beer, or spray beer to the duck multiple times during roasting) 1. The process of making the soup.

Put the medicine bag in a certain proportion, put it in clean water and boil it over high heat, then turn down the heat to boil, and after there is a certain medicinal taste, wave up the Chinese medicine bag and add the seasoning, (the Chinese medicine bag can be used three times in a row, discard after smelling tasteless) Turn off the stove and cool.

The soup is cooled directly at the same temperature, (generally below 30 degrees) to soak the duck inside, and the thick part of the duck meat is punctured with a steel needle to puncture the small hole, so that the medicinal flavor can enter the meat, and the duck is soaked and there is an appliance on it to prevent it from floating.

Soak for 8-10 hours, (depending on the size of the duck).

The proportion of seasoning is appropriately increased or decreased according to local tastes.

2. Epithelial color.

After soaking, the duck is blanched with boiling water (the purpose is to remove the grease from the duck skin).

After the empty machine is preheated, hang the duck, set the temperature to 220-250 degrees, and the roasting time is about 20-30 minutes (mainly depending on the change of skin color, the duck skin color is slightly burnt, and the temperature is lowered to about 180 degrees to bake).

The roasting time is about 50 minutes (depending on the size of the duck).

To judge whether the duck is cooked, prick the thickest part of the duck's body with a needle, and pull out the steel needle to roast it if there is no blood. Roast duck; Preheat the oven first, hang the duck in it when the temperature rises to about 150 degrees, and bake it at a temperature of about 200 220 degrees, and the time is 40 to 50 minutes (depending on the size of the duck). fried duck; Put the oil in the pan until the oil is boiling, and put the duck in.

Ethyl malt powder can be added to the above recipe to make the fragrance stronger.

Yes, the main thing is to choose a single-layer furnace or a double-layer furnace. The biggest difference between a double-layer oven and a single-layer oven is their thermal insulation performance, the biggest feature of a double-layer oven is that it is more charcoal-saving, and the furnace temperature is relatively stable; The single-layer oven will dissipate heat relatively quickly, which will easily cause the furnace temperature to cool down too low in the later stage. That is to say, the temperature of the oven is very important, and if the temperature is too fast, it will make the roast duck unevenly heated, which will affect the entire coloring process of the duck, and finally affect the appearance of the roast duck in Guangdong, and will definitely affect the sales of the roast duck.

Therefore, it is recommended to choose a double-layer furnace for laughing friends. Hope mine is useful to you