(2) Pickling: put the washed and drained duck blank into a basin, and put the prepared marinades in sequence. First, take 50-80g of self-made marinades and evenly rub them into the duck blank cavity, and then put the shallots, ginger slices, star anise, Amomum tsaoko, fragrant leaves and cooking wine in sequence.
Sew the opening with a goose-tail needle (like sewing clothes), in order to prevent the marinade from leaking and air leakage. After sewing, let it marinate for 30 minutes and keep turning the duck over, so that the marinade can roll evenly in it and taste evenly. When the duck is marinated, boiling water can be boiled for standby, and a little cooking wine can be added to the water, which is very useful for removing the fishy smell of duck.
1) Scalding: Put the marinated duck belly upward, insert it into the air pipe of the air pump from the neck opening, and pinch the insertion opening with the left hand (to prevent air leakage). Insert the right hand with two fingers from the bottom of the duck, block the air outlet, then turn on the air pump and fill the air between the skin and meat of the duck blank. When the duck blank bulges like a balloon, the skin and meat are filled with air, and immediately put it into the boiling water pot to scald the skin.
At this time, hold the duckbill, put the duck into the pot, turn it over constantly and scald it evenly. The injected gas will stay under the skin because of the shrinkage of pores, which will make the duck bulge, so that it will be heated evenly when roasting. Note that the scalding time should not be too long, too long will make the pores of duck skin oily and affect the subsequent epithelial water. Scald the pores to shrink, about 3 minutes.
2) Covering with crispy water: evenly cover the boiled duck blank with crispy water.
3) Blow-drying: hang the duck blank evenly covered with crispy water in a ventilated place, blow-dry its skin, and then stick the neck opening with cotton paper to prevent water from flowing out and leaving water marks, which will affect the crispy effect. Generally, the skin can be blow-dried in 4-5 hours.
4) Baking: adjust the hook of the duck blank whose skin is dried, hook the double hook into the armpit depth of the duck blank, then wrap the duck neck around the hook ring, and insert the duck head into the ring, so that the duck blank can be firmly hung. If only the skin is hooked, it may be unhooked and fall into the furnace during baking.
After adjustment, light the fire, empty-fire for 5 minutes, preheat the furnace temperature, and then hang the duck blank neatly and evenly, with the back facing the fire and the abdomen facing the furnace wall. After hanging, bake for 5 minutes on high fire, and then adjust the fire door to medium fire (220 degrees) for 30-40 minutes, during which the duck blank can be turned over to make it heated evenly.
After baking, turn on the stove and watch the skin color. If the color is still light, it can be baked for 5 minutes with high fire. When the color is slightly light golden yellow, it can be baked. Because the color will deepen after baking, it should be slightly light when baking.
After the goose tail needle is removed from the oven, the intra-abdominal soup is released, which can be used for dipping the roast duck and the delicious roast duck can be sold. Note: Do not braid the roast duck in the furnace to see if it is mature. If the juice drips like clear water, it can be roasted for a while. If it is drenched with a small amount of oil, it is cooked.