(2) The sauce formula: 1.5 kg of drum sauce, 200 g of minced garlic, 200 g of sesame oil, 200 g of sesame sauce, 100 g of chopped green onion, 400 g of ginger, 400 g of sugar, 100 g of white wine (50℃) and a proper amount of salt.

The processing flow is slaughter, primary processing → stuffing → scalding meat → stuffing → freezing → baking → oiling.

Job operation

(1) Slaughter and bleed according to the conventional method, remove hair, clean anus, chop off wing tips and calves, soak and wash, and drain water.

(2) filler

Put the spiced powder or sauce into the duck body cavity according to the formula, so that it is evenly distributed in the body cavity, and lock the incision.

(3) scald

Wash the duck's body surface with hot water at about 70℃.

(D) hanging sugar color

Take 100 g maltose and add 0.5 kg cold boiled water to make maltose solution, apply this sugar solution to duck body surface, and hang it to dry.

(5) baking

Send the duck blank with dried skin into the oven and bake it on low heat for 20 minutes. When the duck is completely dried, heat it to 200℃, turn the duck over, turn the chest to the burner, and bake for 25-30 minutes until the duck is bright red, and then take it out.

(6) Brush oil

Brush a layer of peanut oil on the surface of roast duck to get the finished product.