The raw materials are 1 stuffed duck (about 2000g), caramel water 35g, sweet noodle sauce 25g, onion100g, cucumber strips 20g, dried garlic, star anise, ginger and white salt water. 200 grams of flour, made into 20 lotus leaf cakes.

prepare

1. After the skin and interior of the duck are cleaned, insert the duck into the wine bottle (I don't have an iron hook, so I can only use this method).

Pour boiling water on the duck skin until the duck skin shrinks (the water must be very hot)

2. Mix maltose and hot water to make maltose water (just water without silk), and brush maltose water on duck skin.

/kloc-brush it again about 0/hour, then put it in a ventilated place and let the ducks dry for about 5~6 hours. It can be used the night before.

Treat the duck and air-dry it overnight. The next day, the duck will dry until the skin and meat are separated, so there is no need to blow the duck skin.

It can also be crispy. I failed in scalding the duck, but the water was not hot enough and the duck skin did not shrink enough.

So that duck skin is oily when it is air-dried, so that skin and meat are not very separated.

When the duck is air-dried, it will be stuffed with apples and onions, so that the roast duck will have some fruity taste.

4. Next, put the duck breast on the baking tray, preheat the oven to 200 degrees for 40 minutes, then cool down to 150 degrees and bake for another 40 minutes.

Then turn over and bake at 200 degrees for 40 minutes until the duck skin turns brown.