The production process of roast duck:

1. Use 2.5-3 kilograms of healthy ducks for raw material processing, slaughter and bleed using the three-tube cutting method, scald with 55-60°C water, and scald for 3 seconds For about 10 minutes, the scalding and hair removal operations should be light and fast. The hair should be clean and not hurt the skin. Then make a small opening under the duck's wing and take out the internal organs. When eviscerating, move quickly to ensure that the internal organs are intact and not broken. Cut off the duck. feet and wings, and then rinse the duck cavity, duck neck, and duck bill. Remove the ileum and the soft tissue in the cavity. There should be no blood on the duck skin.

2. Blanch the duck body with caramel and boiling water. Blanch it 3-4 times from top to bottom. Then pour the duck body with sugar water. Generally, the sugar water is composed of caramel and water according to 1: 6-7 ratio preparation.

3. Cool the duck. Hang the scalded duck in a cool, ventilated place to dry the duck's skin. It usually takes 24 hours to cool the duck in spring and autumn, and 4-6 hours in summer.

4. Roasting: First plug the anus of the duck with a plug, pour boiling water into the duck through the incision on the neck, which is called soup filling, then color it again, and then enter the oven. The best wood for Beijing roast duck is jujube, followed by peach, apricot and pear. After the wood is ignited and the furnace temperature rises to above 200℃, the duck can be roasted. The temperature of the roasted duck is the key. Generally, the furnace temperature is controlled between 250-300℃. During the roasting process, adjust according to the coloring of the duck. According to the orientation of the duck, it usually takes about 30 minutes to bake. You can also judge the doneness of the duck based on the color of the duck when it comes out of the oven. When the soup is pink, it means the duck is 7-8 minutes cooked. When the soup is light white, it means the duck is 7-8 minutes cooked. When it is cooked for 9-10 minutes and the soup is milky white, it means it is overcooked.

5. Brush the duck with oil when it comes out of the oven. Immediately after the duck comes out of the oven, brush a layer of sesame oil to increase the brightness of the duck skin.

PS: The most important thing is to control the heat. As long as the heat reaches the roast duck, it will be crispy on the outside and tender on the inside. I hope the poster will be satisfied~~~