The roast duck bought in the shop is 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 have a look. I've made it many times, and it tastes better than the ones sold in the store.

Making 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 preparation method of crispy water is: take a proper amount of honey/maltose+white vinegar+water, mix honey, white vinegar and water evenly at a ratio of 5: 1: 2, brush them on ducks, apply them several times, and marinate them for 30 minutes to 2 hours;

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

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

5. Before baking, soak the bread in water and stuff it into the duck 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 let the skin spread out and absorb the taste;

6. Wrap the duck wings with tin foil, especially the tip of the wings, otherwise it will paste (because the meat is thin and the oil is less);

The steps of baking:

1. Preheat the oven to 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, which is used to bake evenly. Remember to connect the oil with the 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 marinated in advance, and the longer they are marinated, the better.

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

3. After brushing the crispy skin water, wait for natural air drying before baking, otherwise it will be difficult to ensure the crispy skin of duck skin.

4. Before entering the oven again, wrap the duck legs with tin foil to avoid burning.

Crispy roast duck has bright red color, crisp outside and tender inside, tender skin and tender meat, full of color and flavor, rich nutrition and delicious taste, and is deeply loved by everyone. To cook crispy roast duck, every step is very important, including duck selection, seasoning formula, crispy water making and roasting. Cooking at home is delicious and affordable.

Duck is a kind of meat that we often eat in our life. It is nutritious and delicious. There are many ways to cook duck, such as frying, marinating, roasting and stewing. Everything is delicious. The most popular is crispy roast duck, which is bright red in color, crisp outside and tender inside, delicious in taste, full of color and fragrance, and has an appetite when you look at it. The method of crispy roast duck is also very simple. Delicious and affordable. Let's share it here.

First, the practice of crispy roast duck 1. Prepare ingredients: duck, onion, ginger, garlic, dried onion, coriander, high-alcohol liquor, white vinegar, maltose, rice wine, red Zhejiang vinegar, fragrant leaves, star anise, five-spice powder 5g, thirteen spices 10g, white sugar 8g, licorice powder 5g and ginger powder 655.

2. Choose fresh and complete ducks, clean their internal organs, rinse them, chop off their wings and soles, clean ginger and shred them, clean onions and cut chopped green onions, clean coriander and cut them into pieces for later use, then prepare powder, and put thirteen spices, five spices powder, sugar, licorice powder, ginger powder, pepper powder and salt into a bowl and stir evenly.

3. In another bowl, add soy sauce, south milk, soy sauce, vermicelli sauce, seafood sauce and oyster sauce, and stir well for later use. Prepare a little high-alcohol liquor. Wipe the duck belly with white wine, put all the prepared sauce, powder and spices into the duck belly, and evenly wipe the sauce and powder into the duck belly by hand.

4. Sew the duck with a needle, pump up the duck after sewing, punch a hole in the duck's neck and bulge it. Boil a pot of boiling water, scoop it up and pour it evenly on the duck, and pour it several times. After the duck is shaped, let it pass through cold water, then mix the crispy water, add white vinegar, maltose, rice wine and red Zhejiang vinegar into the basin, and stir well.

5. scoop up crispy water with a spoon and pour it evenly on the duck. Pour it everywhere. Hang it up and air dry the duck with a fan. After air drying, you can start baking. The temperature of each oven is different. You can set the time according to your actual situation. Generally, it takes 50 minutes to bake the crispy roast duck, which is crispy outside and tender inside.

Small technique

1, crispy roast duck everyone does it differently. You must choose fresh duck meat, and the duck should be cleaned, which can not only increase the flavor, but also remove the fishy smell. Sauce and powder can also be adjusted according to their own tastes, and the proportion should be controlled well.

2. After the duck is well ventilated, water it evenly with boiling water to make the duck skin taut and set. After boiling water, water them with cold water immediately to prevent the skin from getting oily. When hanging crispy water, you must water it evenly, and water it everywhere, so that the baked color is more uniform. When baking, the baking time should be determined according to the temperature of the oven at home.

Summary: The crispy roast duck is ready, with bright red color, crisp outside and tender inside, and delicious taste, which makes it appetizing. The method is also very simple. Cooking at home is delicious and affordable. As long as you master the skills, you can make delicious crispy roast duck at home. You can try it if you like.

"Crispy roast duck" is actually a delicious food with a special name. At least after listening to this name, my mind is full of instructions to eat.

However, the madness of the vegetable market has lowered the status of crispy roast duck. "The sound of crispy roast duck, one in 20 yuan, is now roasted and sold ..." It has lowered the level of a white duck that could have taken the high-end route.

As a lazy person with obsessive-compulsive disorder, Yi is still very serious about "crispy roast duck".

Under the guidance of the chef's best friend, I actually learned to cook crispy roast duck in the oven.

Well, it's not complicated. If you are smart, you can refer to it.

To cook roast duck, you can choose a fatter duck, with more fat, and keep raw ducks for one day. Then the oven is preheated for half an hour. When roasting, you may need to turn the duck 180 degrees according to the situation to make the other side evenly colored.

Of course, the most important thing about crispy roast duck is the method of crispy water. What I do is a high-end route, which is really made of honey and white vinegar. Honey and white vinegar are mixed according to the ratio of 2: 1. Brush the crispy water, dry it and brush it again, then put it in the oven to dry. According to my experience, brushing a few times will definitely taste better, so I usually brush it three to five times.

By chance, I used the formula of sour plum sauce that my best friend gave me, and it was also full of surprises. Ice flower brand sour plum sauce 1kg, sugar 0.3kg, white vinegar 0.3kg and lime juice 20g, which can be dissolved by slow fire and stored at room temperature.

These are the common practices of Professor Zhou Jun. You can try them at home if you have nothing to do. There is also a special method of installing X, which can also be taught secretly.

Foreign version of crispy roast duck: crispy roast duck with orange honey sauce. This dish is called orange duck in French cuisine and "orange duck" in Cantonese cuisine.

Yes, you may come across this dish in many main courses of French cuisine. Of course, the taste will be different from mine, but it won't prevent you from cooking at zero.

Marinate two duck legs with salt and pepper for 30 minutes. Heat the pot, fry the duck legs directly with medium fire without oil. First, fry one side with skin for 3 minutes, then turn over and fry for 1 minute until the skin is golden yellow.

A lot of duck oil will be forced out during the frying of duck legs, which is a very delicious and healthy animal fat with extremely low cholesterol.

To achieve this step, it is actually completed. Authentic French cuisine should appear. Small potatoes and spore cabbage should be served as side dishes, spread together in a baking tray, drenched with olive oil, seasoned with salt and pepper, and sprinkled with two thyme trees. Perfect!

Beijing roast duck is filled with Beijing roast duck first, and the skin remains intact and cannot be damaged.

Clean the trachea and internal organs of ducks. Ginger onion, salt, sesame oil, fragrant leaves, star anise, allspice powder, seafood sauce, sugar and soy sauce are stuffed into the duck's stomach, and the back opening is locked with a duck lock needle.

Put the balloon pump in from the duck neck, beat it hard until the duck bulges, then put it in a boiling pot for a little scalding, then hang it up and pour it with crispy water.

Blow it with a fan for about two hours, then bake it in the oven at 200 for 40 minutes!