Proper amount of cooking wine

Appropriate amount of honey

Appropriate amount of white vinegar or Zhejiang red vinegar

Appropriate sweet noodle sauce

A little water and a little sesame oil.

Proper amount of sugar and dough

1, ducks clean their internal organs first, subtract their feet, only cut off their feet, and cut off their legs along the cartilage.

Key step: If possible, use various tools (such as hair dryer) to blow up the duck skin: separate the duck skin, lean meat and fat meat, so that the roasted duck skin and meat will taste better. If these tools are not available, skip this step.

2, hot skin: the most important step, first boil two pots of hot water (don't completely boil, this is the best state without boiling). Lift the duck first and pour hot water on it with a spoon. Pay attention to duck wings and other hidden places. There is not enough hot water to burn another pot. I used two pots of water.

3. Color with sugar: immediately pour honey (maltose can also be used) into a clean bowl, then add another pot of hot water that has been burned before, stir well, then add white vinegar (red vinegar can also be used) and cooking wine (optional) respectively, and then spray it on the newly scalded duck with a brush or spoon. Spray every corner of duck skin.

4, air drying: scalded, brown ducks need to be air-dried in a ventilated place for more than 7 hours (dry areas, the time may be shorter). After the used glass bottle is filled with water, let the duck sit directly on it (from the bottom). Hold the duck wings with a chopstick, and then put them in a cool and ventilated place to dry for 7 hours. Brush brown every half hour for the first 2-3 hours (this step can be omitted for fear of trouble). The air-dried duck feels dull and can feel that there is no moisture in the skin.

You can also hang ducks with hooks and dry them in a ventilated place.

5. Preheat the oven to 200 degrees. Put an orange and an apple in the belly of a duck with skin, and seal the hole at the bottom with a toothpick. Then put the roast duck on the grill with the duck breast facing up. Put tin foil on the baking tray (otherwise it will be difficult to clean). Before entering the oven, add some water to the baking tray to prevent the temperature from getting too high. The oven is full of smoke.

Bake at 200 degrees 1 hour, then take it out, turn the duck over, wrap it on the legs and wings with tin foil, and bake for 20 minutes. Finally, turn the duck breast up (be careful not to burn it if the temperature and time are not accurate) (you can color it at 200 degrees and then cool it to 180 degrees before baking. If the oven at home has the function of hot air circulation, the skin will be more brittle but the temperature will be slightly lower.

6. Prepare the sauce and dough while the duck is roasting: put the sweet noodle sauce into the pot, add appropriate amount of sesame oil and sugar, collect the juice to a satisfactory degree, and then turn off the heat.

7. Dough: Dough is a mixture of flour and half boiled water and half cold water, but the rolling level is too poor to be rolled to a particularly thin state. I suggest you use the dumpling skin sold outside to go home and roll it thin. The effect is good. Boil water in the pot and steam the dough sheets one by one. You don't need to take every piece of dough out of the pot and fold it directly. You can brush some oil on each dough to separate it better.

8. Finally, everything is ready to eat.