There are two ways to roast duck: one is to fork it up and roast it with an open flame, which is called open-hearth roast duck; One is to hang up and burn it, not touching the flames, but relying on the high heat radiation of the stove, closing the oven door and roasting it, which is called hanging the stove to roast the duck. It is an ancient method to fork up and roast with an open flame. After the duck is cut into pieces and put on the plate, it tastes sweet, with juice coming out between the meat and the skin, and the entrance is crisp and smooth, and the taste is unforgettable. However, this open-hearth roast duck technology can't be mass-produced, and now people rarely use it in business, but generally use hanging stove roast to roast ducks.

In fact, no matter which way the duck is cooked, material selection is the primary factor. If the ducks are different in size, it will be very troublesome to make them, and even some cooked and some raw phenomena will appear, which will seriously affect the taste and quality of the whole furnace roast duck. Therefore, we must pay attention to the following points when selecting materials:

First, the most suitable weight of each light duck is about 2.3kg;

second, there should be no rotten skin, broken skin and lack of skin;

Third, the abdominal incision should not be too big or burst, and there should be no belly rot.

The above are the key conditions to ensure the crispy and delicious roast duck and whether it can be operated smoothly. And how to make the roast duck crispy? In addition to strictly observing all procedures, we should also pay attention to the following matters:

First, we should mix qualified epithelium in sugar water in proportion;

second, the duck should be dried and dry about 8 hours in advance;

thirdly, dry ducks must pass through the baking oven;

fourth? When the furnace temperature reaches, the roasted and air-cooled ducks can be hung in the furnace again, and a certain gap must be left between the ducks;

fifth, if necessary, change the position of the duck halfway.

First-class roast duck must have good color and taste, besides ensuring crispy skin, tender and smooth meat. The taste of top-grade roast duck is sweet, delicious and just right. Top-grade roast duck, except the duck head and neck, will have a moderate salty taste in other parts of the duck. It is not enough that all parts of the whole duck have salty taste. It is necessary to solve the fishy smell of duck meat itself, and transform the fishy smell into the flavor of dishes, that is, taste, so as to achieve the purpose of harmony between fragrance and taste. If you want the harmony between fragrance and taste, you can't do without the king of taste: salt. If there is no salt, there will be no taste, and salt can hang out all kinds of flavors. Good taste means just right, too salty or too light, which is not good taste. In fact, it is not difficult to master the taste properly. The problem lies in how to master the technology and operation mode.

There are generally two kinds of sauces used for roast duck, one is liquid and the other is solid.

To make roast duck with liquid seasoning, salt, sugar, solid sauce, liquid soy sauce, spiced powder and other deodorizing materials (ginger, onion, garlic, etc.) are heated and boiled into sauce, which is poured into the duck's armpit, sealed with bamboo needles, then epithelized, dried, baked and roasted. Using liquid seasoning to cook roast duck, the finished duck juice is rich and delicious, but the crispy effect will be directly affected because of too much water in the duck cavity. However, because the liquid seasoning has tried its taste when cooking into juice, it is easier to master the taste and make it just right than using solid seasoning.

Roasted duck is made with solid flavor, which is made by putting sauce (that is, roasted duck sauce cooked with seafood sauce, ground black bean sauce, sesame sauce, south milk, spiced powder, dried onion, minced garlic, soy sauce and water) and solid flavor (that is, duck salt mixed with salt, sugar and various powdered medicinal herbs and spices) into duck cavity separately. Production method:

1. Select the ducks, wash them, dig out their lungs and soft and hard throats, cut off their wings and paws, hook the duck's head and hang it to let the water in the duck's belly flow out;

2. Put them on a clean conditioning table and arrange them in rows, with the duck's belly facing itself;

3. Put about 21g of roasted meat sauce into the cavity of each duck in sequence, and pay attention to it evenly;

4. Lift the duck's buttocks with the left hand, pour 61g of duck salt into the right hand and spread it evenly in the duck cavity, so that the powdered duck salt can be attached to the roasted meat sauce;

5. Add two pieces of star anise and one piece of beaten ginger;

6. Suture with a roast duck needle to ensure no juice leakage;

7. Leave it flat on the conditioning table and marinate for one hour;

8. Boil boiling water, hold a duck's ankle tightly with your left hand, scald the duck's head in boiling water, lift it out of the water, immediately grab the duck's neck with your right hand, put it in boiling water, lift it up and put it on the workbench, and then do the same with the second duck until all the tasty ducks are scalded;

9. Then put the scalded ducks into the proportionally mixed sugar water to wash the epithelium evenly, then hook them and hang them (the hooking method must be mastered, otherwise the ducks will unhook and fall to the bottom of the furnace after being cooked), put them in a ventilated place to dry, blow them with an electric fan in hot days, and take them into the cold storage as soon as possible for later use;

11, before the formal barbecue, you must go through the slow fire baking furnace in advance; When baking the oven, you see red spots on the duck tail, which means you start to paint. You should take it out immediately and cool it before you can enter the oven again for a formal barbecue.

11. It takes about an hour to bake in the furnace. The ducks that pass through the baking furnace are colored quickly, so we should pay attention to the degree of heat; Fresh-baked ducks should not be cut immediately. They should be covered with a layer of oil first, and then cut after a little cooling, otherwise the skin will not be brittle and the meat will shrink.

how to make crispy roast duck delicious and just right? One or two things can already be explored in the text expressed above.

To make crispy roast duck delicious, fresh duck is the prerequisite. Speaking of fresh duck, it is more appropriate to kill the duck and cook it on the same day.

Next, it depends on the duck's belly material and cooking.

belly material: pay attention to a certain proportion (that is, the formula that people often say). A good formula will taste just right.

Roasting: Incense has a great relationship with roasting. If the roasting temperature is well controlled, the roasted duck will smell a very fragrant roast duck.

I cook roast duck for sale in the afternoon. I kill the duck at about 8: 11 in the morning, feed it, pump it up, and so on. I start cooking at about 2: 11, and then I can sell it. This roast duck is fresh and delicious!

In fact, many people cook roast duck with good recipe and technology, but the roast duck tastes bad, and even goes bad, just because there are problems before the duck is cooked, especially in summer, when the killed raw duck is not kept well, it is easy to go bad. We must pay attention to this. I usually kill the duck and put crushed ice immediately to ensure its freshness.

I don't think the raw duck is fresh, and the cooked duck is not delicious enough.

, the key is the sauce and the heat. Practice makes perfect.

if the roast goose you want to cook is fragrant enough, you usually use strong fire, but the firing time should not be too long. Some people say that the fire is fierce, so is it the same to use a small fire for a long time? It can definitely be said that it is different. A small fire for a long time will easily lead to the meat quality of roasted goose becoming old, and the burning time will be longer, and the goose juice will lose more, and the meat quality will become old after a long time of burning.

Guangdong roast goose is skillful. Experienced masters specially control the roasting time. Generally, the roasting time should be controlled to about 35-45 minutes. If the roasting time is too long, the juice of the goose will dry up, the meat quality will become old, and some parts such as roast goose legs will be too hard to bite.