Steps: 1, to deal with the duck ready to put into the oven rinse, and then hang up to the balcony air-drying for about an hour to dry the water. You can bring your own disposable food-handling gloves and food-specific brushes if you want to be more comfortable.

2, according to the taste of each person to eat their favorite spices, such as: garlic, red onion, perilla (my favorite), chopped with seasonings: soy sauce, soy sauce, five-spice powder, shoyu, the right amount of sugar, oyster sauce, salt, a little bit of raw oil mixed well. Put these well-mixed spices inside the duck belly, the rest of the sauce evenly spread on the skin of the whole duck.

3, well, ready to do the work, according to the characteristics of their own oven, the treatment of the duck put in, bake thirty minutes or so, do not set the gear too high, or it is easy to burn the skin, inside and not cooked. "Ding" a sound, carefully take the whole tray out and turn only the duck, roast the other side.

4, this process, you will hear the oven inside the squeaky sound, that is the oven temperature is high enough duck oil a little forced out. To have enough patience and time to bake beautiful. The first time both sides are baked out of a roast duck Zou shape ah, inside or not cooked Oh, I am two sides are baked three times, during which time you have to use a brush to take out the rest of the sauce every time evenly brushed on the first time, out of the effect of the good-looking.

5, the last time, when baking, the home has absorbent paper (that is, the kind of package Salt Bureau chicken greaseproof paper) of the best cover, to prevent the duck skin baked too old and scorched, both sides are best coated with a layer of honey, so that baked roasted duck duck duck skin special crispy and delicious.

Well, it's done! Bottom plate look, a lot of oil oh, throw away. This baked duck to eat not so greasy, more healthy! Inside the duck meat just cooked, especially tender, not at all on the fire Oh, my family are special love to eat it. Waiting to cool a little bit and then take it out and cut pieces, with sour plum sauce and soy sauce to eat flavor first-class it, or to wrap lettuce to eat is also good drop ~ ~ ~

Two, crispy roast duck

Materials:

Net half of the duck, potatoes a, half an onion;

Marinade: pepper salt, star anise, cumin, ginger, gui pi, garlic, scallions, peppercorns, salt, sugar, cooking wine, water mix;

Brush: old soy sauce, honey, fruit vinegar mix.

Dipping sauce: duck fat, sweet noodle sauce, water, sugar.

How to do:

1: Apply the pepper salt evenly and carefully on the inside and outside of the duck, then mix all the other marinades into a container and marinate the duck for one day, turning halfway through to make it evenly flavored;

2: Remove the duck from the marinade (reserve the marinade for later use), fork the duck diagonally with a steel fork, boil a pot of boiling water and keep it boiling, and over and over again Pour boiling water over the duck, repeat until the skin shrinks and tightens and pores appear;

3: Brush the hot skinned duck with a mixture of brushing materials while it is still hot, and repeat 1-2 times after the surface dries

4: Hang the brushed duck upside down in a cool, ventilated place outside to air-dry, brushing the brushing materials 2-3 times during this period (as shown in the photo, the last brush is air-drying), and cutting off the tips of the duck's wings;

5: use tin foil to wrap the duck wings, legs and other meat less bone places, the bottom of the baking tray mat potatoes, onions, put on the duck, before pouring out the marinade with a special bowl in the oven, placed in the bottom of the oven, the duck into the middle of the oven, the oven turned on the lower heat, 340 degrees Fahrenheit (170 degrees Celsius) roasted 40-45 minutes;

6: roasted halfway out of the 1-2 times to brush the brushing material (as shown in the photo is in the oven after 20 minutes), and finally the first brush in the middle of the roast. 20 minutes after the first brush), and finally remove the bottom of the marinade, raise the oven temperature to 400 degrees Fahrenheit (205 degrees Celsius) for 15-20 minutes, tear off the foil wrapped duck wings, legs and then turn on the heat and roast for another 10 minutes;

7: Cold pot, remove the roasted duck oil from the roasting pan and pour into the pot;

8: Add 2 tablespoons of sweet noodle sauce, ? tbsp. sugar and stir-fry over low heat. ；

9：Add appropriate amount of water, cook until thick and bubbling, serve as dipping sauce.

Tips

1: because beforehand to take pepper salt rubbed duck, so the marinade can not be too salty, you can use chopsticks to dip taste, slightly lighter than the usual stir-fried vegetables can be, so as not to be too salty, the net soak over the marinade of the duck, even if baked is also flavorful and juicy;

2: boiling water dripping duck when pay attention to the safety of the force to be big, hand to lift up the temperature of the water should be hot, more than a few times dripping;

3: Brush only for color, make duck skin crispy, so from air-drying to roasted throughout the process, insist on brushing a few more times, and each time try to wait for the previous brush brush slightly dry before brushing, the concentration of a slightly thicker for the better;

4: Hanging the duck in the outdoor, it is best to use the net cover, so as to avoid bees, mosquitoes and flies, harassment, the weather is too high, the fan can be used to blow dry quickly;

5: the first half of the roast duck, the marinade into the oven, you can avoid over-drying of the roasted duck meat, so that the duck meat to maintain the flavor of juicy, but the second half to remove, so as to avoid the skin is not easy to bake crispy, the bottom of the roast duck pad potatoes and onions, you can make the duck meat flavorful and evenly heated;

6: duck breasts and other fat meat is easy to bake the paste, the duck wing, duck legs, and other meat less bone place is easy to bake scorched, pay attention to the use of tin foil Wrap, tin foil bright side out;

7: the power of each oven is not the same, please always observe the duck, if you find that the time is not up, the duck partially darkened, you can take the tin foil to cover the place, you can prevent the paste, the tin foil bright side out;

8: the market of the sweet pasta sauce is generally too dry and too salty, you can dilute their own stir-fried to consume, the taste of each family is different, the sugar can be stir-fried before joining the duck oil is cold to be put in the sweet sauce, the sugar can be added. Duck oil cold when you have to put the sweet sauce, so as not to burst the pot;

9: small cucumber strips, white onion shredded is the best companion to roast duck, North America can not buy large onions students can try to use a larger green onion white shredded into the light sugar soaked in water, the taste and white onion is not much difference;

10: slicing duck with a hand-held knife, tilted at about 30 degrees slice thinly;