Want to make crispy meat roast duck, in the selection of duck and charcoal burning is very delicate Oh!

The first, this duck can not be too big or too small, generally 3 pounds to 5 pounds or so is more appropriate, the growth cycle is almost in 26 to 28 days. Too small duck has no meat, too big duck, not good to burn, and the duck growth cycle is too long, the meat will be old, and finally baked duck taste and flavor will be worse.

The 2nd, is this charcoal, the traditional technique of doing roast duck is to use charcoal, charcoal burning out of the roast duck flavor is very authentic. Then there are so many varieties of charcoal, such as charcoal, bamboo charcoal, fruitwood charcoal, lychee charcoal, which one to choose? The answer is lychee charcoal, don't look down on this little detail, barbecue out of the duck flavor but there is a difference, lychee charcoal burning out of the duck will be accompanied by a light fruit wood fragrance.

Third, in the process of making Cantonese roast duck, there is a very critical step. That is, if you want to make a delicious roast duck, the crispy skin is its soul! We usually see the mouth-watering, reddish and oily color of the duck, that is the roast duck skin water is playing a role, but also the secret of the roast duck both face value and delicious.

In short, you want to make crispy meat roast duck, so that people eat once have an unforgettable feeling, we must make more efforts in every aspect of the production of roast duck, including the choice of ingredients, materials, to be not afraid of trouble, with the spirit of craftsmanship, so that we can make the taste of people amazing roast duck to.