The main ingredient of roast duck is duck, which has the advantages of short feeding room, fast fattening, fat and thin, fat and thick, tender and sour, and is an ideal raw material for making roast duck.

Make 1. massacre

Tools:

Slaughter knife and blood basin

: (1) First, hold the roots of two duck arms with the left hand, then lift the right duck to the right palm, then hook it with the left thumb, hold the duckbill with the right hand to bend its neck, and hold the duck neck with the left thumb and forefinger to tighten the skin. (2) Gently cut the esophagus with the right hand, then put the knife into the trachea, hold the duckbill with the right hand, so that the knife edge holds the blood basin (add a proper amount of refined water in the basin in advance), and move the duck body with the left hand to control the blood.

Note: the operation should be steady, accurate and fast. Two tubes (esophagus and trachea) should be used to cut off the blood of ducks. In addition, let ducks drink enough water before slaughter, and duck feathers are easy to cure.

2. Perm equipment and tools: cookware, pot, cold water basin, water spoon and round stick root.

: (1) Add clean water (eight minutes full) to the pot and heat it to 55 ~ 60℃ (without thermometer, test the water temperature by hand: soak it in a cold water basin first, then stir it quickly in the pot and then continuously for 3 ~ 4 hands, indicating that the water temperature is moderate), that is, scald the duck pot (2) hold the duck's paw with your left hand, immerse it in the pot, shake it with your hand, and then use it.

hair

Equipment and tools: wooden cold water basin: (1) scalding duck breast facing the chopping board. Press the duck with your left hand, pour some cold water on the duck's chest with your right hand, and then turn the duck's chest hair with your right hand (lightly). (2) Press duck's back, duck's tail pointed hair and duck's hair with the left hand.

4. Hair selection equipment and tools: duck tongs in wooden basin (or iron basin) (duck tongs are special tools for plucking duck feathers): (1) Hair selection is carried out in a water basin (cold water is used in spring, summer and autumn, and warm water is used in winter). Hold the duck body in the left hand, and hold the duck tongs in the right hand to select hair, and clean the duck skin. (2) Pay special attention to the selection of hair, which will damage the duck.

5. Digging equipment and tools: air compressor platform knife cold water basin duck support.

: (1) Swing the duck breast outward, hold the duck's paw with your left hand, slightly lift it to tighten the duck leg, and take a knife with your right hand to chop the duck's body at the joint of the duck's paw, turn the duck's beak and pull the duck's tongue. (2) Turn the duck skin up at the edge of the duck neck, pull the esophagus with your left hand, gently poke the trachea along the duck skin esophagus and trachea to the duck's arm, and then unplug the trachea. (3) Hold the duck with your left hand, poke it when the air is fully inflated to 89: 00, pull out the air nozzle, and hold the root of the duck neck with your left hand to prevent the air from escaping. (4) The right index finger is stuck in the anus for 3-4 cm, the bent index finger hooks the end of the intestine, and the right duck breast moves forward. Hold it in your left hand, hold the knife in your right hand, and cut a 3-5 cm incision. (5) Put the thumb and forefinger of the right hand into the esophagus and trachea to pull the esophagus again, and then wrap the forefinger of the left hand tightly. The thumb and forefinger of the right hand reach into the duck cavity to hook the soft tissue connected with the internal organs, and then hook the duck gizzard. The left hand and right hand tugged at the internal organs, then put the right index finger into the duck cavity, inserted into both sides of the spine, and took the lung leaves. (6) Poke the duck brace into the duck cavity from the knife edge with the index finger of the right hand, place the spine upright, lean forward slightly, and pull in the sternum and triple bone to support the duck.

Note: the evisceration should be quick, the knife edge should be marked with blood on the duck body, the duck body should be inflated, the skin surface can be broken, and the clean parts (duck liver, duck intestines, duck gizzard, etc.). ) It should be completely broken.

6. Inner diameter measuring hook

Equipment and tools: water basin (or pool)

(1) Hold the duck's back with the knife edge of the left thumb, press the duck into the basin (or pool), and fill the duck cavity with clear water. The duck pokes the right index finger into the anus to make the water flow out, and then the duck presses the water to fill the duck cavity with water, so that the water in the duck cavity flows from the neck and duckbill to the impurities and mucous membranes in the duck neck. (2) Hold the duck with the left hand, lift it with the right hand, stroke the duck tail along the neck to the root, and then stretch the knife edge of the duck gall with the thumb and forefinger of the right hand. Lift the duck floss with your left hand and hang it with a duck hook 5 ~ 6 cm away from the root of the duck neck, so that the other end of the duck hook tip is exposed. Attention: Wash duck cavity, duck neck and duckbill thoroughly, and clean intestines, soft tissues and other blood stains on duck skin surface in duck cavity. The hook spacing at both ends of the duck hook should be appropriate.

7. Burn your skin and color it with sugar.

Equipment and tools: hot pot, spout, water spoon with sugar water.

Rinse the sugar bowl, put it in caramel water, stir well, and then sit on the fire and add water to boil. Lift the duck hook with your left hand and lift it to the side of the pot (be careful to immerse the duck in the water). Hold the spoon in your right hand and scoop up the knife edge of the water duck in the pot until the duck skin is burnt (3 ~ 4 times). Quickly lift the duck to the sugar bowl, and pour the water in the duck cavity with the stirred sugar water for 3 ~ 4 times.

Proportion and preparation of syrup;

That is, 1: 5.6 ~ 6 (that is, 1 kg caramel mixed with 5.5 ~ 6 liters of water) is like jujube roast duck.

Golden roast duck 1: 6.5 ~ 7.5 (i.e. 1 kg maltose mixed with 6.5 ~ 7.5 liters of clear water)

Blending: firstly, put caramel into a basin, drain it with a little warm water, then add clear water according to a certain proportion and stir it repeatedly by hand to make it uniform (when using white sugar, add a little clear water to boil for a while, then pour it into a basin and add clear water according to a certain proportion to stir it evenly)

Note: Use boiled water, the ratio of boiled sugar to water should be moderate, and the duck skin should be hot, bright and beautiful.

8. Dry blank

Equipment and tools: pick the root of the duck pole and hang the duck pole (or duck rack) set.

Hang the boiled duck blank in a cool and ventilated place with a duck pole (or duck rack) to dry the duck skin for about 24 hours in spring and autumn, 4 to 6 months in summer, and an additional drying room is needed in winter.

Note: Duck skin should be protected from light and irradiated with high-intensity lamp. Heating equipment should be installed indoors to dry duck skin in winter. When oil (oil beads) overflows from duck skin, it should be taken out immediately and hung in the cold storage for preservation.