The roast duck bought in the store is very delicious, especially the duck skin, which is crisp and fragrant. Many people like to eat this bite. So can you bake such delicious crispy roast duck at home? The answer is yes. Let's take a look. I've made it many times, and it's better than the taste sold in the store.

The method of crispy roast duck:

1. Wash the duck carefully, boil a pot of boiling water and pour it on the duck skin until the duck skin shrinks. But be careful not to burn the duck skin;

2. The method of making crispy water is to mix a proper amount of honey/maltose+white vinegar+water, mix honey, white vinegar and water 5:1:2 evenly, brush it on ducks, and paint it several times, and marinate it for 30 minutes to 2 hours;

3. Spices (onion, ginger, garlic, cinnamon, aniseed, fragrant leaves, pepper, etc.), cooking wine, soy sauce, salt and sugar are stuffed into the duck's stomach;

4. Dry ducks overnight, and keep the air circulating. The next day, the duck skin dried and became brittle when it was roasted. After the duck is air-dried, dip it in crispy skin water with a brush, brush it all over the duck, and let the skin air-dry naturally again.

5. Before baking, soak the bread in water and stuff it into the duck's belly to replenish water to keep the duck fresh and tender. Then cut an apple into four pieces and put it in the duck's stomach to spread the skin and absorb the flavor;

6. Wrap the duck wings, especially the wing tips, with tin foil paper, otherwise they will be burnt (because the meat is thin and the oil is less);

The steps of baking:

1. Preheat the oven at 200 degrees;

2.200 degrees hot air baking 1 hour. Use a tray to connect the oil below. There is a rotating bracket in the oven, so it is better to use this bracket to bake evenly. Remember to connect the oil with a plate below.

3. Adjust the temperature to 230 degrees and bake for 20 minutes;

4. Take out the duck, turn it over 250 degrees and bake it for 5 minutes until the duck skin is dark red. Turn off the oven and you're done.

Precautions:

1, ducks need to be pickled in advance, and the longer the pickling time, the more delicious it will be.

2. When curing ducks, you can fully massage them so that the juice can penetrate into the duck meat.

3. After brushing the crispy skin water, wait until it is naturally air-dried before baking, otherwise it will be difficult to ensure the crispy duck skin.

4. Before entering the oven again, wrap the duck leg with tin foil to avoid scorching.