Material: 1 frozen duck; 1 apple; Bread 1 piece

Seasoning: cooking wine; Salt; Maple syrup; Honey;

Tools: 1 rope; 1 straw; 1 brush; 1 large baking tray with shelf

Exercise:

Day 1: Pickled Duck

Defrost, wash and pluck the ducks. Wipe the salt and cooking wine inside and outside, wrap it with plastic wrap and marinate it in the refrigerator for 2 days.

Day 3: Blowing-scalding duck-drying duck.

1. Blow-insert the salted duck into the skin from the neck with a straw, and blow to separate the skin from the meat (the duck I bought this time is not very good, for one thing, it has no head, and for another, the skin at the leg of the duck has been torn, so I will omit the skin blowing step this time).

2. Cook the duck-cook a pot and add a large pot of boiling water; Put the blown ducks into the vegetable washing pool; First pour boiling water into the kettle (all the parts are poured), and then pour a large pot of boiling water in one breath; The cooked duck skin will be full, as if it were about to burst.

Blowing and scalding will make the roast duck skin brittle.

3. Dry the duck-tie the scalded duck under the wings with a rope and hang it to dry. There are only two cabinet handles on the sink in my kitchen. I usually hang ducks here. If you can't hang them on the pool, remember to catch blood in the small basin below.

Day 5: Roast duck-sliced duck-duck rack soup

roast duck

1. preheat oven 375f/190c;

2. Mix maple syrup and honey into a small bowl of sauce and brush it on the duck skin with a brush;

3. Wash the apples, cut them into 4 pieces, dip the bread in water, and stuff the apples and bread into the duck's stomach together;

4. Put the duck on a baking tray with a shelf, and wrap the duck legs, wings and heads (if any) with tin foil (to prevent paste).

Be sure to use a baking tray with a shelf, so that water and oil droplets will not lick the duck and the skin will not be brittle when roasting;

Bake for one and a half to two hours, but brush honey and maple syrup every 30 minutes, then turn over, and pay attention to anti-paste for the last half hour.