The main ingredient of roast duck is stuffed duck. Because duck meat stuffing has the advantages of short feeding time, fast fattening, distinct fat and thin, thick subcutaneous fat, moderate tenderness and smoothness, and no fishy smell or acid. It is the most ideal raw material for making roast duck.

Production method 1. massacre

Tools:

Slaughter knife and blood basin.

Method: (1) First, hold the roots of two duck breasts with the left hand, then lift the right palm of the duck backwards with the right hand, and then hook it tightly with the little finger of the left hand. Hold the duckbill with your right hand, bend its neck downward, hold the lower part of the duck head with your left thumb and forefinger, and tighten the skin of the neck. (2) Hold a knife in your right hand, gently cut off the esophagus and trachea, then put down the knife, hold the duckbill in your right hand, make the knife edge aim at the blood basin (add a proper amount of water and refined salt in advance in the basin), and move the duck upward with your left hand to control the blood volume of the duck.

Attention: the operation should be steady, accurate and fast, the incision should be small, the two tubes (esophagus and trachea) should be cut off, and the duck blood should be controlled. In addition, let the ducks drink enough water before slaughter, so that the duck feathers are easy to dry.

2. Hair perm equipment and tools: big stove, cauldron, cold water basin, water spoon, small round stick.

Method: (1) Put the pot on the fire, add clean water (80% full) and let the water boil to 55 ~ 60℃ (there is no thermometer, you can test the water temperature by hand. The method is: first put your hands in a cold water basin, then put them in a pot and stir them quickly. If you can stir it continuously for 3-4 times, your hands will be too hot to stir any more, and then you can scald the ducks in the pot. (2) When ironing, first hold the duck's paw with your left hand, immerse the duck's head in the pot and shake it by hand. Then put the duck into the pot and move it back and forth along the duck with a small wooden stick to let the duck feathers penetrate evenly. The duck is scalded in water for about 3 minutes (try to pluck its hair by hand when scalding). When the duck feathers are easy to pull out, it means that the duck feathers are burnt, and the duck should be taken out immediately. Attention: when ironing, the action should be fast, the water temperature should be moderate and the ironing time should be appropriate.

hair

Equipment and tools: a wooden chopping board and a cold water basin. Method: (1) Put the scalded duck breast face up on the chopping board, press the duck body with your left hand, pour some cold water on the duck breast with your right hand, and then brush the duck breast down with your right hand (with less force). (2) Turn the duck over and put it on the feather under the duck, then hold the duck down with your left hand. Brush the hair off the duck's back and tail tip with your right hand. Then, remove the hair from the duck neck and head. Note: the operation should be quick and light, the duck feathers should be clean, and the duck skin should not be damaged.

4. Wool selection equipment and tools: a wooden basin (or iron basin) and a pair of duck tweezers (duck tweezers are a special tool for picking duck feathers). Method: (1) wool selection should be carried out in a pot (cold water in spring, summer and autumn, warm water in winter). When selecting feathers, hold the duck body in the left hand and the duck pliers in the right hand, and clean up the remaining feathers and fetal skin of the duck body. (2) Pay special attention not to damage the duck's body, and don't repeatedly touch a certain part of the duck's body with your fingers, otherwise it will cause oil leakage from the duck's body and affect the quality. Note: the action of selecting hair should be fast and steady, and the residual hair should be cleaned, so as not to splash or damage the duck skin.

5. Equipment and tools for eviscerating: air compressor, scraper, cold water basin and duck support.

Method: (1) The duck's chest is facing upwards and the duck's head is facing outwards. Hold the duck's paw with your left hand, slightly lift and tighten the duck's leg, and chop the duck's paw from the joint with your right hand. Then, turn the duck over, let the duck head face inward, break the duckbill and pull out the duck tongue. (2) Turn up the duck skin at the knife edge of the duck neck, pull the esophagus and trachea with your left hand, and gently poke the thumb of your right hand above the duck bladder along the esophagus and trachea under the duck neck. Then unplug the trachea and take it out. (3) Hold the duck's head with the left hand, and poke the air nozzle of the air compressor into the knife edge of the duck's neck with the right hand, and start to inflate (air fills the fat layer outside the flesh). When the gas is 890% full, pull out the gas nozzle and hold the root of the duck neck with your left hand to prevent the gas from escaping. (4) The index finger of the right hand extends into the anus for 3 ~ 4cm, and the index finger bends upward to hook the end of the large intestine and disconnect the joint between the large intestine and the anus. Then, move the right duck arm forward, stick the left hand to it, hold a knife in the right hand, and cut a 3 ~ 5 cm knife under its right arm. (5) Put the thumb and forefinger of the right hand into the knife under the duck's arm. Pull out the head of esophagus and trachea. Then wrap the pulled esophagus around the left index finger and tighten it. At the same time, the thumb and forefinger of the right hand reach into the duck cavity, hook off the soft tissue connected with the internal organs from top to bottom, then hook the duck gizzard and pull out the internal organs with both hands. The index finger and middle finger of the right hand extend into the duck cavity again. On both sides of the spine. Take out the lung lobe. (6) With the index finger and middle finger of the right hand, poke the duck leg into the duck cavity from the knife edge, put the lower end of the duck leg on the spine, lean forward slightly in an upright posture, and then pull it back after it is stable, so that it can be sandwiched between the sternum and the triple bone to support the duck body.

Note: the evisceration should be quick, the knife edge should be small, the duck body should be free of blood stains, the duck body should be full of inflation, the skin should not be broken, the internal organs should be cleaned, and everything (duck liver, duck intestines, duck gizzard, etc.). ) It should be in good condition.

6. Inner diameter measuring hook

Equipment and tools: a big basin (or pool).

Method: (1) Put the thumb of the left hand into the incision under the duck's arm, hold the duck's back with the other four fingers, then press the duck into the basin (or pool) and fill the duck cavity with clear water. Then, lift the duck's head and lift the duck. Poke the right index finger into the duck's anus, hook the ileum head, and make the water flow out of the anus. Then, the duck is pressed into the water, so that the duck cavity is filled with water, and the duck head turns down, so that the water in the duck cavity flows out from the neck and the skin of the duck bill, and the impurities and mucous membranes in the duck bill and duck neck are washed away, thus completing the washing of the cavity. (2) Hold the duck head with your left hand, lift the duck, put your right hand on the lower end of the duck head, and row down the duck neck to the root to remove the remaining air. Then put the thumb and forefinger of the right hand into the knife edge under the duck's armpit, lift the duck, release the left hand and let the duck's head hang down. Use a duck hook to lower the hook at the duck neck 5 ~ 6 cm away from the root of the duck neck, so that the tip of the duck hook is exposed from the other end. Note: Wash the duck cavity, duck neck and duck bill, and hook out the soft tissue in the intestine and duck cavity. Duck skin has no blood stains, duck hooks are straight and the hook distance is moderate.

7. Burn your skin and color it with sugar.

Equipment and tools: a stove, a cauldron, a basin filled with sugar water, and a water spoon.

Methods: Rinse the basin with sugar water, add maltose and water and mix well. Then put the pot on the fire, add water and boil it until it boils. Lift the duck hook with your left hand, lift the duck to the bottom of the pot (be careful not to immerse the duck head in the water), and take a spoon with your right hand to scoop up the boiling water in the pot. Scald the duck skin from top to bottom (3 ~ 4 times) from the edge of the duck body. After scalding the duck skin, quickly lift the duck to the top of the sugar water basin and water the duck with evenly stirred sugar water for 3 ~ 4 times. Just control the water in the duck cavity.

Proportion and blending method of sugar water;

Generally, the ratio of 1: 5.6 ~ 6 (that is, 1 kg maltose mixed with 5.5 ~ 6 liters of clear water) is used for jujube red roast duck.

Generally, the ratio of golden roast duck is 1: 6.5 ~ 7.5 (i.e. 1 kg caramel with 6.5 ~ 7.5 liters of clear water).

When stirring, first put maltose into a basin, drain it with a small amount of warm water, then add clear water according to a certain proportion, and stir it repeatedly by hand to make it uniform (if white sugar is used, add a small amount of clear water first, cook it for a while on high fire, then pour it into the basin, add clear water according to a certain proportion and stir it evenly).

Attention: use strong fire, the water should be boiled, the proportion of sugar water should be moderate, and the duck skin should be scalded bright and beautiful.

8. Dry blank

Equipment and tools: a duck pole and a set of duck poles (or duck racks).

Methods: The boiled duck in syrup was hung on a duck hanger (or rack) and dried in a cool and ventilated place. Generally, it is dried for about 24 hours in spring and autumn and 4 ~ 6 hours in summer. The drying time should be appropriately increased in winter.

Note: When drying duck, avoid exposure to sunlight and do not use high-intensity lamps. Do not install heating equipment indoors in winter. Observe the changes of duck blank after drying at any time. If the duck skin leaks oil (oil beads appear), take it off immediately and hang it in the cold storage for preservation.

9. Storage equipment and tools: one cold storage and one set of duck racks in cold storage.

Methods: The dried duck blank was hung on the duck blank rack in cold storage to prevent the duck blank from being squeezed and pressed.

Note: the temperature of the cold storage should be controlled at 3 ~ 5℃.