The roast duck bought in the shop is delicious, especially the duck skin, which is crisp and fragrant. Many people like to eat this bite. So can you bake such delicious crispy roast duck at home? The answer is yes. Let's have a look. I've made it many times, and it tastes better than the ones sold in the store.

Making method of crispy roast duck:

1. Wash the duck carefully, boil a pot of boiling water and pour it on the duck skin until the duck skin shrinks. But be careful not to burn the duck skin;

2. The preparation method of crispy water is: take a proper amount of honey/maltose+white vinegar+water, mix honey, white vinegar and water evenly at a ratio of 5: 1: 2, brush them on ducks, apply them several times, and marinate them for 30 minutes to 2 hours;

3. Spices (onion, ginger, garlic, cinnamon, star anise, fragrant leaves, pepper, etc. ), cooking wine, soy sauce, salt and sugar are stuffed into the duck's stomach;

4. Dry ducks overnight to keep the air circulating. The next day, the duck skin dried and became brittle when roasted. After the duck is air-dried, dip it in crispy water with a brush and brush it all over the duck, then let the skin air-dry naturally.

5. Before baking, soak the bread in water and stuff it into the duck belly to replenish water to keep the duck fresh and tender. Then cut an apple into four pieces and put it in the duck's stomach to let the skin spread out and absorb the taste;

6. Wrap the duck wings with tin foil, especially the tip of the wings, otherwise it will paste (because the meat is thin and the oil is less);

The steps of baking:

1. Preheat the oven to 200 degrees;

2.200 degrees hot air baking 1 hour. Use a tray to connect the oil below. There is a rotating bracket in the oven, which is used to bake evenly. Remember to connect the oil with the plate below.

3. Adjust the temperature to 230 degrees and bake for 20 minutes;

4. Take out the duck, turn it over 250 degrees and bake it for 5 minutes until the duck skin is dark red. Turn off the oven and you're done.

Precautions:

1. Ducks need to be marinated in advance, and the longer they are marinated, the better.

2. When curing ducks, you can fully massage them to let the juice penetrate into the duck meat.

3. After brushing the crispy skin water, wait for natural air drying before baking, otherwise it will be difficult to ensure the crispy skin of duck skin.

4. Before entering the oven again, wrap the duck legs with tin foil to avoid burning.