If you have an electric oven at home, you can make roast duck at home. How to make the home version of roast duck

Ingredients: tender duck (1 or half) a piece of ginger, a small onion, 1 handful of dark soy sauce, 1 spoon of light soy sauce, 1 spoon of honey, 1 spoon of salt, 1 small spoon of cooking wine, 1 spoon of five-spice powder 1 A small spoon of soybean paste, a small spoon of white vinegar and a few drops.

1.

First remove the internal organs and wash the duck you bought, rinse it with water several times, then pour in light soy sauce, dark soy sauce, add soybean paste, green onions and ginger cubes. , appropriate amount of salt, five-spice powder and cooking wine for marinating. The longer the marinating time, the better. Marinating the night before is best.

2. Take out the marinated duck and put it into a large bowl, and brush it with a layer of the crispy water you prepared yourself. This water is mixed with about 5 drops of white vinegar, honey and water. After brushing, blow dry with a household hair dryer.

3. Preheat the oven to 170 degrees for 3 minutes, place the duck on the middle and lower layers, and bake for 25 minutes.

4. After roasting for 25 minutes, put on gloves and scald carefully. Take the duck out and brush it with a layer of crispy water. After brushing, bake it in the oven at 180 for 25 minutes. The roast duck is ready. , crispy skin and tender meat, juicy inside, very delicious. Restaurant version of roast duck

Preparation materials

Duck, apple; soy sauce, cooking wine, star anise, cinnamon, pepper, honey, rock sugar, onion, ginger and salt.

Start cooking

Marine: Clean the duck you bought, remove excess moisture from the surface, rub the duck all over with salt, and put it in a larger container. Add three tablespoons of soy sauce and one tablespoon of cooking wine, a little star anise, cinnamon, Sichuan peppercorns, four sections of green onions, four slices of ginger, and an appropriate amount of rock sugar; pour in water, mix the seasonings well, cover with plastic wrap, put it in the refrigerator, and marinate overnight ( Full of flavor) If you are impatient, you can marinate it for two or three hours.

Drying: Take out the marinated duck and let it air dry naturally in a cool place for at least five hours until the skin is dry, tight and shiny.

Assembling: Cut the apple into several pieces and stuff them into the duck's belly (you can use toothpicks to fix the opening), wrap the ends of the duck legs and the tips of the wings with tin foil, and tie the duck legs tightly with soaked cotton thread. , honey and a little white vinegar (take notes!) brush all over the duck body, insert it into the grill and tighten both ends.

Baking: Preheat the oven to 160 degrees, wrap the baking sheet with tin foil, drain the water from the surface of the duck and bake for one hour (take it out and brush it with honey water once every half hour, then brush it with honey water and let it dry) Continue baking), take it out after an hour and brush with honey water again, adjust the oven to 220 degrees, and continue baking for another quarter of an hour