Pickling method:
Pour 250g of duck material into 50kg of water, boil it with strong fire, then simmer it with low fire for half an hour, then add130g of first-class sauce marinade,130g of duck Wang Ba sesame oil, 30g of flavoring agent AAAA, 25g of shell powder100g, and 250g of refined duck meat powder.
After curing, take out the duck, rinse the aniseed with water, and make the following preparations:
Hook: It is to hang the duck for scalding, freezing, airing and roasting. Hold the duck's head with your left thumb behind your back, lift the duck, stretch the skin of the duck's neck with your right thumb and forefinger, then put your right forefinger into the knife edge of your body and pick' Duck Support', and hold the duck's right arm with your other hands to make the duck's body vertical. At this time, release the duck head with the left hand, move down with the trend, hold the 1/2 part of the duck neck with the palm, and pick it up with the thumb to bend the duck neck. Hold the duck hook in your right hand, immediately erect the hook, pass through the back of the neck about 3.3 cm, and then pass through the muscles inside the neck bone, so that you can wear the duck hook family around your neck.
Scalding: Scalding duck skin with boiling water at 100℃ makes the pores shrink, the epidermis protein solidifies, the subcutaneous gas expands to the maximum extent, and the epidermis is compact, shiny and smooth, which is convenient for baking. Scalding method: Hold the shackle in the left hand to make the duck breast outward, and scoop a spoonful of boiling water in the right hand. First, wash and iron the side edge of the body, let the water flow from shoulder to shoulder, seal the edge to prevent the air from escaping, and then evenly iron the whole body.
Beating sugar: it is to sprinkle sugar water on the duck to make the roast duck have jujube red and increase the crispness of the roast duck. Sugar water is diluted with 50g maltose and 450g water. The right to use roast duck is covered with sugar water and watered twice. Then, drain the blood from the borehole and put it in a ventilated place to dry. If the duck was not roasted at that time, it can be stored in cold storage, and the sugar is beaten again before roasting in the furnace to increase the beauty of the skin color and make up for the uneven sugar beating for the first time. For example, when the sugar is beaten for the second time in summer, 5 grams of maltose should be added to the sugar water.
Air-drying: Air-drying the water inside and outside the duck skin, so that the skin is closely connected with the subcutaneous connective tissue, and the cortex is thickened. The roasted duck skin will be crisp and keep its original shape, and the chest will not collapse when roasting. The skin must be dried in a cool and ventilated place, not exposed to the sun to prevent the skin from getting oily and affecting the quality.
After the duck enters the furnace, listen to the right back side of the roast duck, that is, the knife edge, so that the hot air can not enter the chamber through the knife edge, and the water will boil. 6-7 minutes, when the duck skin is orange, turn to the left rear side and bake for 3-4 minutes, when it is orange, bake for 3-4 minutes on the left side and pull the left crotch for 30 seconds; Bake the right side for 3 to 4 minutes, and lift the right hip for 30 seconds; Roast the duck for 4 to 5 minutes. Then bake in the above order until the color is completely mature.
Hanging roast duck depends on the reflection of heat, that is, the flame radiates heat from the upper wall of the oven door to the top of the oven, and then reflects it to the duck after heating the top wall, instead of direct baking of the flame. The furnace temperature should be stabilized between 230-250℃ to avoid being too high or too low. Too high is called duck skin contraction and black shoulders; Too low will wrinkle the duck breast. The roasting time depends on different seasons, the size and quantity of ducks, and should not be too long or too short. Generally speaking, it takes about 45 minutes to roast 1 2000g duck in winter and 30 minutes in summer. When roasting, be careful not to roast the breast directly against the fire, so that the tender meat is easy to burn, and even cracks and bubbles may appear. Thick legs are the hardest to cook and take a long time to bake. Duck crotch is not easy to color, so it must be picked by hand. The method is: stir up the duck, shake it on the flame a few times, and dye the duck crotch. Note that the place lacking color will burn, and it will not affect other parts, especially the breast meat.
Cut the roast duck into small pieces with a knife, which is called "duck slices". The ideal situation is to slice the duck in 2 minutes and 30 seconds, add shredded onion, shredded cucumber and sweet noodle sauce, and roll it on pancakes. After removing the duck meat, the remaining duck rack can be used to make soup.