1. Ingredients: a clean duck.

2. Material: a potato and half an onion.

3. Marinade: salt and pepper, star anise, fennel, ginger, cinnamon, garlic, onion, pepper, soy sauce, salt, sugar and cooking wine;

4. Brush material: soy sauce, honey and fruit vinegar.

5. Dip in sauce: duck oil, sweet noodle sauce, water and sugar.

Processing technology of crispy roast duck;

1. Spread pepper and salt evenly inside and outside the duck, then mix other marinades and put them in a container, and then marinate the duck for one day. Turn the duck over several times in the middle to make it eat evenly. Teacher Zuo Zongqi of new oriental cooking College, Changsha, the first brand of cooking education in China, reminds you: Because pepper and salt are added, in order not to make the gravy too salty, you can dip it with chopsticks, as long as it feels lighter than usual.

2. Take out the salted duck, fork the duck obliquely with a steel fork, and pour boiling water on the duck several times until the duck skin contracts tightly and pores appear. Master Zuo Zongqi, who came to study with foreign students, foreign teachers and military school students, reminds you that the purpose of painting materials is to color and make duck skin brittle.

3. Brush the scalded duck with a mixed brush while it is hot (with a slightly thicker concentration), and brush it 1 time after the surface is dry.

4. Cut off the tip of the duck wing, hang the duck upside down in a cool and ventilated place outdoors to dry, and brush it for 2-3 times until the pores of the duck can't be seen; Master Zuo Zongqi, an international catering education base that trains national senior chefs, technicians and cooking management talents, reminds you that ducks can be covered with gauze or quickly dried with a fan to prevent mosquito and fly harassment.

5. Wrap the duck wings, duck legs and other places with less meat and more bones with foil paper, put potatoes and onions on the bottom of the baking tray, put the duck on it, pour the previous marinade into the special bowl of the oven, put it in the bottom of the oven, put the duck in the middle layer, turn off the fire in the oven, and bake for 40 minutes at 170 degrees Celsius; New oriental cooking College in Changsha, which guarantees the successful employment of students 1.000%, tells you that marinade is put in the oven to prevent the duck from being too dry, and potatoes and onions are put in to make the duck delicious and evenly heated.

6. You can take the roast duck out and brush it 1-2 times in the middle. After baking for 40 minutes, take out the marinade at the bottom, adjust it to 205 degrees Celsius and bake for 15 minutes, then tear off the tin foil and bake for 10 minutes.

7, cold pot, take out the duck oil baked on the baking tray and pour it into the pot.

8. Add 2 tablespoons of sweet noodle sauce and 0.5 tablespoons of sugar, stir-fry until fragrant.

9. Add a proper amount of water and cook until it is sticky and bubbling. Serve.

10, what are you waiting for? Let's eat with sauce.

Characteristics of three-crisp duck:

It is bright and shiny, crisp and delicious, mellow and delicious, tender outside and fragrant inside. It is also rich in vitamin B 1 and B2, trace elements such as calcium, phosphorus, iron, copper, manganese and zinc, and 18 amino acids.

How to eat four crispy roast ducks;

There are many ways to eat crispy roast duck, and it is best to roll it in lotus leaf cake or sandwich it in hollow sesame seed cake, and match it with appropriate seasonings according to personal hobbies, such as onion, sweet noodle sauce, garlic paste and so on. If you like sweets, you can eat them with sugar, or you can eat them with cucumber strips and green radish strips according to different seasons to clear your mouth. Sliced duck skeleton is cooked with cabbage or wax gourd, which has a special flavor. Roast cold crisp roast duck, cut into pieces of duck with a width of 0.6 cm and a length of 4.5 cm with bones, and then poured with whole flavor juice, which can also be used as a cold dish.

5. The origin of roast duck:

As early as 400 years ago in the Southern and Northern Dynasties, the word "roast duck" appeared in the records of food treasures, and in the Southern Song Dynasty, "roast duck" became a famous food in Lin 'an (Hangzhou) market. At that time, roast duck has not only become a folk delicacy, but also a delicacy in the home of literati. However, according to the Records of the History of Yuan Dynasty, after the Yuan Dynasty broke Lin 'an, Bo Yan, a general of the Yuan Dynasty, moved Lin 'an's skills to Dadu (Beijing). As a result, roast duck technology spread to Beijing, and roast duck became one of the treasures of the Forbidden City. Then, with the change of dynasties, roast duck became the delicacy of the Ming and Qing courts. In the Ming dynasty, roast duck was still a necessary dish for the Lantern Festival in the palace. It is said that Emperor Qianlong and Empress Dowager Cixi in Qing Dynasty loved roast duck very much. From then on, it was officially named "Beijing Roast Duck". Later, with the development of society, Beijing roast duck gradually spread from the palace to the people.