The fruit wood charcoal duck oven roasted chicken, duck, goose, etc., with "color, aroma, taste" three excellent, crispy skin fat, tender meat, floating with the fragrance of the duck body form full, the whole body was uniform jujube red, oil smooth, pleasing to the eye.
Roasted duck with jujube, apple tree and other fruit wood smoked duck body into jujube red, smoked, dozens of meters away from the wafting tantalizing aroma, with lotus leaf cake, green onion sauce to eat, crispy and delicious, after eating also want.
With fruitwood baked, baked flavor will be very sweet, and charred, bright color, good appearance; with pine wood baked taste is a little worse, but more highlights the traditional flavor of the city of Lille; the least you can use poplar wood baked, poplar wood, the biggest advantage is that it's cheap, suitable for the working class
With fruitwood charcoal baked duck is the advantage of the original flavor is good, because the roasted duck is not heat It is not the heat that cooks the duck, but the infrared rays emitted by the charcoal that cooks it, which is something that cannot be replaced by anything else.
Fruit wood charcoal is mainly made of apple, pear wood and other fruit wood burning. Its main features are high combustion value calorie large burning time, non-toxic, it is roasted meat flavor is particularly fragrant, so mainly used for barbecue, is the barbecue of the meat used in the charcoal, but because of the lack of fruit wood resources, so the cost is high.
Selection of materials: top quality roast duck selection is the designated duck farms on-demand distribution of 5.6-5.8 pounds of Beijing-style stuffed duck. This duck has white feathers, long and wide body, short and wide mouth shell, full and prominent chest, sagging abdomen but not rubbing the ground, short and thick legs, mouth and toe webbing are orange, the appearance is very beautiful. Because of the "fill" way of feeding, the growth period is short, the roasted skin layer is crispy, the meat is fat and tender, the color is bright, and the oil is not greasy.
Roasted duck fuel: fruit wood, such as jujube wood, apple wood, pear wood, persimmon wood. It is said that the aromatic substances that are freed when burning with fruit wood can give the duck a special flavor.
Roasted duck production process: 1, blowing to the duck body, but the gas can only be blown eight full, otherwise it is easy to rupture the skin of the duck legs; 2, hollowing out, the opening should be opened in the right wing under the wing, can not be more than 6 centimeters, the duck wings must be naturally sagging to cover the knife mouth; 3, playing sugar, that is, on the duck body pouring caramelized sugar, so that the duck skin baked on the color; 4, irrigation, first in the roasted to the duck belly filled with boiled water so that the duck is into the oven! When the duck is roasted outside and boiled inside, the duck is easy to cook and tender.
Quality: top quality roast duck roasted out, beautiful appearance, full and plump. The skin color is bright jujube red, like satin smooth. The skin is crispy, the skin under the crispy skin thrown in the dish has a "resounding" sound. The fat melting between the muscles under the skin can penetrate into the muscle fibers inside, eat up the skin crispy meat tender, fresh and crispy, fat and not greasy, thin and not firewood.
Use a stone or brick oven. Build a fire in it. Roast the stove itself first so that the walls absorb a lot of heat. Then put in the ducks. Relying on the heat emitted by the walls of the stove, the duck is cooked. This is also how Europeans bake bread. This allows the food to be heated evenly and for a long time without high temperatures. The person who invented this method must have been particularly experienced in baking food. That is, Westerners who eat baked bread every day. As a result of daily bread baking, baked for thousands of years, invented the large bread baked through, but not the crust of the bread baked paste baked hard, and make its smoke flavor, which is the heat absorbed by the walls of the oven to bake, without using the fire source itself to bake. Because this kind of roast duck is to be roasted by shutting the duck inside, it is called Stewed Oven Roast Duck. At the end of the Qing Dynasty, the method of duck roasting changed. From the stewed oven to the hanging oven. And the eating method is also with obvious Shandong characteristics. In fact, the roast duck restaurant was started by Rongcheng people from Shandong. It is characterized by the use of cakes, scallions or cucumbers, sauce and duck together. Cake rolled with onion cucumber and sauce is the most commonly eaten in Shandong.
Production process
1. Slaughtering
Tools: a slaughtering knife and a basin for holding blood.
Methods: (1) First, clutch the roots of the two duck bladders with your left hand, and with your right hand, move the duck's right palm backward and then hook it tightly with your left hand's little thumb. Pinch the duck's beak with the right hand so that its neck is bent downward, and pinch the lower part of the duck's head with the thumb and forefinger of the left hand so that the neck skin is taut. (2) right hand knife, gently cut the esophagus, trachea, then put down the knife, with the right hand pinch the duck's beak, so that the mouth of the knife aligned with the blood basin (basin is pre-added with an appropriate amount of water and salt), the left hand will be the duck body upward movement, the duck blood control net that is complete.
Note: the operation should be stable, accurate, fast, the knife should be small, two tubes (esophagus, trachea) to cut, duck blood to control net. In addition, before slaughtering, let the duck drink enough water, so that the duck feathers are easy to depilate.
2. Scalding
Equipment and tools: a large stove, a pot, a cool water basin, a water spoon, a small round wooden stick.
Methods: (1) the pot sitting on the fire, add water (eighty percent full), to be the water to 55 ~ 60 ℃ (no temperature gauge, the water temperature can be tested by hand. The method is: the hand first soaked in a basin of cool water, and then into the pot of rapid stirring, such as continuous stirring 3 to 4 times, the hand is too hot to stir again, indicating that the water temperature is moderate), you can duck scalded pot. (2) scalding, first with the left hand clutching the duck palm, the duck head immersed in the pot, shake with the hand. Then put the duck body into the pot, with a small wooden stick along the duck body back and forth toggle, so that the duck hair through the water evenly. Duck in the water hot for about 3 minutes (hot side of the hand to try to pull hair), to be duck hair is easy to pull down, indicating that the duck hair hot good, to immediately remove the duck.
Note: When scalding, the action should be fast, the water temperature should be moderate, the length of scalding time should be appropriate.
3. Depilation
Equipment and tools: a wooden board, a cool water basin.
Methods: (1) the hot duck breast face up, placed on the board, the left hand to hold down the duck body, with the right hand to the duck breast on the cool water, and then the right hand to depilate the duck breast hair (the force should be light). (2) Turn the duck over, place it on the plucked feathers and hold it down with your left hand. Use your right hand to pluck the feathers on the back and the tip of the duck's tail. Then, remove the feathers from the neck and head.
Note: The operation should be fast and light, the duck hair should be plucked cleanly, and the skin surface of the duck should not be broken or damaged.
4. Selection of hair
Equipment and tools: a wooden basin (or iron basin), duck tweezers (duck tweezers is a special tool for picking duck hair).
Methods: (1) choose the hair must be carried out in the water basin (spring, summer, fall three seasons with cool water, winter can be warm water). When choosing feathers, hold the duck body with your left hand and duck tweezers with your right hand, and choose the residual hairs and skin of the duck body cleanly. (2) When choosing feathers, pay special attention not to make the duck body broken, and do not use your fingers to repeatedly touch a certain place in the duck body, otherwise the duck body will cause oil spillage phenomenon, affecting the quality.
Note: choose hair action should be fast and steady, the residual hair to choose clean, duck skin without oil spill, no damage.
5. Hollowing out (cavity)
Equipment and tools: an air compressor, a raw knife, a cool water basin, a duck brace.
Methods: (1) Place the duck breast upward and duck head outward. Clutch the duck's palm with your left hand and lift it upward slightly so that the meat of the duck's leg is taut, and chop the duck's palm off from the joint with the knife in your right hand. Then, turn the duck body over so that the duck's head is facing inward, break open the duck's beak, and pull out the duck's tongue. (2) Turn up the skin of the duck at the neck cut, pull the esophagus and trachea with the left hand, and gently poke the thumb of the right hand along the esophagus and trachea under the skin of the duck's neck to the upper side of the duck bladder. Then pull the trachea off and remove it. (3) pinch the duck's head with your left hand, use your right hand to poke the air compressor's nozzle into the duck neck's knife opening, and start to inflate (the gas is filled into the fat layer outside the meat in the skin). When the air is filled to 80% or 90% full, pull out the air nozzle and clutch the root of the duck's neck with your left hand to prevent it from running out of air. (4) Poke the index finger of the right hand into the anus for 3 to 4 centimeters, bend the index finger upward, hook the end of the large intestine and pull off the connection between the large intestine and the anus. Then, move the right duck's bladder forward and jam it with the left hand. Holding the knife with the right hand, make a 3 to 5 cm cut under its right bladder. (5) Put the thumb and forefinger of the right hand through the cut under the duck's bladder. Pull out the esophagus and the head of the trachea. Then wrap the pulled-out esophagus around the index finger of the left hand and pull it tight. At the same time, the thumb and index finger of the right hand reach into the cavity of the duck and hook the soft tissue connecting the cavity to the giblets from top to bottom, then hook the gizzard and pull out the giblets by exerting force with the left and right hands at the same time. The right index and middle fingers reach back into the duck cavity. On sticking into the sides of the spine. Remove the lung lobes. (6) With the right index and middle fingers, the duck brace is poked into the duck cavity by the knife, the lower end of the brace is placed on the vertebrae to vertical slightly forward tilt, after stabilizing, pull backward, stuck into the sternum and the trigeminal bone, so that the duck body is propped up.
Note: the action of hollowing should be fast, the knife should be small, the duck body without traces of blood staining, the duck body inflatable should be plump, the skin surface can not be ruptured, the internal organs hollowed out cleanly, the pieces (duck liver, duck intestines, gizzards, etc.) should be intact and not broken.
6. Measurement of chamber hook
Equipment and tools: a large water basin (or pool).
Methods: (1) Use the thumb of the left hand from the duck bladder under the knife into the other four fingers to hold the back of the duck, and then press the duck body into the water basin (or pool), so that the duck cavity is filled with fresh water. Then, turn the duck's head upward and hold it up. Use the index finger of your right hand to poke through the duck's anus and hook out the head of the ileum so that the water flows out of the anus. Then press the duck into the water so that the cavity is filled with water, turn the duck's head downward so that the water in the cavity flows out of the neck skin and the duck's beak, rinse out the debris and mucous membranes in the beak and in the duck's neck, and finish shabu-shabu. (2) Clutch the duck's head with the left hand, lift the duck, and with the right hand, run the right hand down the duck's neck to the root at the lower end of the duck's head to remove the remaining air. Then insert the thumb and forefinger of the right hand through the knife opening under the duck's bladder, lift the duck, and release the left hand so that the duck's head hangs down. Hook the duck with a duck hook 5 to 6 centimeters from the root of the neck so that the tip of the hook is exposed from the other end.
Note: The duck cavity, neck and beak should be cleaned, the back of the intestines and soft tissues in the duck cavity should be hooked out, the skin of the duck should be free of blood stains, and the duck hook should be hung properly, and the distance between the hooks should be moderate.
7. Scalding the skin to beat the sugar color (hanging color)
Equipment and tools: a stove, a cauldron, a pot of sugar water, a water spoon.
Methods: Wash the pot of sugar water, add caramel and water and stir well. Then put the pot on the fire, add water and boil it until it comes to a boil. Lift the duck by the hook with your left hand and lift the duck to the top of the pot (being careful not to submerge the duck's head in the water), and with a ladle in your right hand, scoop up the boiling water in the pot. Starting from the cut of the duck's body, scald the skin from top to bottom (scald 3 to 4 times). After the duck skin is scalded, quickly lift the duck to the top of the sugar water basin, and pour the stirred sugar water over the duck body 3 to 4 times. Control the water in the cavity of the duck is ready.
The ratio of sugar water and the method of mixing:
Roasted duck with red date color is generally 1:5.6-6 (i.e., 1 kilogram of caramel into 5.5-6 liters of water).
Golden roast duck is generally 1:6.5 to 7.5 (that is, 1 kg of caramel into the water 6.5 to 7.5 liters).
When mixing the first caramel into the basin, put a small amount of warm water drain, and then in accordance with a certain ratio, add water, hand repeatedly stirred, so that it is uniform that is (such as sugar, to first add a small amount of water, on the fire boiling for a few moments, and then poured into the basin, according to a certain proportion of water, stir well that is).
Note: To use a strong fire, the water should be boiled to boiling, the ratio of sugar to water should be moderate, the duck skin surface scalded shiny and beautiful.
8. drying billet
Equipment and tools, pick a duck pole, hanging duck pole (or hanging duck rack) set.
Methods: Hang the duck billet on the hanging duck pole (or hanging duck rack) after scalding the skin and beating the sugar, and place it in a cool, ventilated place to dry the duck skin. Generally in the spring and fall season to dry about 24 hours, summer drying 4 to 6 hours, in the winter to appropriately increase the drying time.
Note: Avoid sunlight when drying duck blanks, and do not use high-intensity lamps. In winter, do not install indoor heating equipment.
Drying duck blanks should be observed at any time to change, such as the discovery of the duck skin overflow oil (oil beads) to be immediately removed, hung into the cold storage preservation.
9. Storage
Equipment and tools: a cold storage, cold storage in the hanging duck blanks rack set.
Methods: drying duck blanks should be hung in order to hang the duck blanks into the cold storage racks, to keep the duck blanks are not crowded, do not touch, do not press.
Note: the temperature in the cold storage, it is appropriate to control the temperature at 3 ~ 5 ℃.
Roasting preparation
1. Select firewood. Beijing roast duck (hanging oven) fuel to jujube firewood is the best, when jujube firewood can not meet the supply, should be taken with peach, apricot, pear and other fruit tree firewood. Fruit tree firewood with less smoke fire hard. Resistant to combustion, has a clear flavor and other characteristics. Pine, cypress, tsubaki, tung and other firewood with odor should be prohibited.
2. Clear furnace burner. In general, to 1 hour in advance of the grill in the residual ash cleaned up, leaving enough charcoal bottom, yards of fruit wood firewood. Lighting about 30 minutes, when the oven temperature rises to more than 200 ℃, you can prepare to roast.
Roasting technology 1. Stabbing duck plug. Duck blanks into the oven before roasting, to the pre-prepared duck plug with a skillful neck to poke into the anus of the duck, and make it stuck in the mouth of the anus, in order to prevent the body of the duck soup soup after the soup outflow. The so-called skillful neck means that the action of poking into the plug should be accurate and rapid. Because the duck billet after drying the skin has been taut, poke duck plug, hesitation, left and right twist, is bound to squeeze through the skin of the duck billet, so it must be inserted into the card tightly with skillful strength at once.
2. When the duck billet stabbed duck plug, you can by the duck body of the knife into the boiling water (can also add an appropriate amount of pepper water, cooking wine), known as irrigation soup. General irrigation into the duck body of boiling water, about eight-tenths of the duck cavity into.
3. Play two times color. Duck billet enema, but also to play two times color (that is, the second time to play sugar, and the difference between the first time to play sugar is sugar water sugar content to be appropriately reduced). The method is: the left hand lifts the duck hook, the duck billet to the top of the sugar basin, the right hand holding a water spoon, scoop up the sugar water, pouring evenly on the duck billet that is. The purpose of the second color is to prevent uneven coloring.
4. Turn roast and crotch. Duck billet playing two times after the color. To check the hanging duck hook (to prevent the phenomenon of loose blanks and not easy to turn,) and then can be roasted in the oven. In the roasting process, the fire is a key, according to the need to adjust at any time, the general duck billet just into the furnace, the fire should be burned some strong, with the temperature inside the furnace, as well as the duck billet on the color of the situation, the fire should be gradually weakened, the furnace temperature is generally controlled in the 250-300 ℃ between the good.
Duck blanks into the oven, so that the duck body right back to the fire, about 12 to 13 minutes of baking. When the right side of the back roasted to orange, turn the duck body, so that the left side of the back to the fire, about 7 to 8 minutes. When the left back is the same color as the right back, turn the body and roast the left breast. When the same orange color, the duck can be picked up with a pole, near the fire to lift the left side of the bottom crotch, so that the color between the legs, and then re-hang into the oven, roast the right side of the duck breast, about 2 to 3 minutes. When the right side of the duck breast roasted into orange, and then pick up the duck, teasing the right side of the bottom crotch. When the right side of the crotch roasted to orange, the duck hanging back into the oven, roast its right back, about 5 minutes, and then turn to roast the left back about 5 minutes. The duck's body color is almost even. When the duck body knife mouth overflow white and with oil soup, pick up the duck, again crotch to find the color, can be removed from the oven. A 1500 ~ 2000 grams of duck billet in the oven baked 35 ~ 40 minutes can be fully cooked.
Whether the duck has been roasted, in addition to mastering the fire, time, the color of the duck body, you can also pour out the soup in the duck cavity to observe. When the poured out soup is pink, indicating that the duck is 7 to 8 mature; when the poured out soup is light white with some oil, indicating that the duck is 9 to 10 mature. If the poured soup is milky white with more oil and less soup, it means the duck is over-roasted.
5. Out of the brush oil. Duck baked out of the oven, to brush a layer of oil while hot, to increase the skin surface glossy degree. And can remove soot, add flavor.
Preparation of ingredients Ingredients for serving Peking duck are mainly: sweet noodle sauce, white pieces of green onion. In order to adapt to the living habits of different guests, you can also add refined salt, sugar, pepper oil, ginger, garlic, small radish, small onion, cucumber, green radish and so on as ingredients.
1. Sweet noodle sauce: it is made of flour-based processing and fermentation. Beijing's sweet noodle sauce to "Tianyuan", "six Biju" two families of the best. Has the color, taste, thin and moderate, fragrant and delicious characteristics. After the purchase of sweet pasta sauce, you need to be processed again, in order to eat with roast duck. Processing method is: put the sweet noodle sauce into the basin, according to every 500 grams of sweet noodle sauce to add 125 grams of sugar and 25 grams of sesame oil ratio to good, mix well. Steam on the drawer for about 25 minutes, remove and let cool.
2. Onion white section: to use the high white onion produced in Shandong Province is preferred. It is tender, sweet and crisp and suitable for raw food characteristics. Onion white section of the processing method is: first peeled and washed, cut off the green part, and then cut into 6-centimeter-long segments, the middle of the broken into.
Supplement:
If you do it yourself at home, you don't have to go through too much trouble
1. Thaw the duck completely, remove the guts, cut off the duck head, the upper part of the duck's wings, and the duck's feet
2. Boil a pot of boiling water, and make sure the water is scalding hot, and then lift the pot and pour it directly into the skin of the duck, and when you see the skin shrinking, then change the location and continue to pour it in until the whole duck's skin shrinks, but don't burn the skin to death
3. Don't scald the skin
3. Put salt, cooking wine, soy sauce and together, the material should be enough, brush on the duck, brush a few times, marinate for 30 minutes to an hour
4. Honey with a bit of water to mix well, do not thicken, with which to brush the skin of the duck
5. 30 minutes - 1 hour until the skin of the duck basically dry, and then brush the water with honey again
6. air-drying ducks I started to pack the duck in the evening, and then air-dried all night, the second morning to see the duck skin almost dry, so that the skin can be baked crispy
7. In the duck before the roast, with the bread soaked in water, stuffed to the duck belly, to replenish the water to keep the duck meat tender; and then an apple, cut in half, put into the duck cavity, to support the skin and absorb the flavor of the role of the roasting
roasting process
1.Oven Preheat oven to 200 degrees
2. Bake at 200 degrees for 30 minutes. Use a tray underneath to catch the oil. If you use a baking tray to bake the duck, pay attention to the belly, meat more oil side up, duck back next to the rack.
3. 120 degrees, roast for 1 hour, I use the duck is 2100g, if the duck is larger, each additional 500g, about 30 minutes longer
4. Remove the duck turn (this is the only time to turn), 200 degrees, roast for 20 minutes, until the skin is dark red, turn off the oven, remove
Add:
The recipe for the sweet pasta sauce As follows
Peking duck sweet noodle sauce practice:
Oil, flour a small amount of soy sauce, sugar (each person's taste to determine their own), a small amount of salt.
Heat the pan and add a little oil, and when it's 50 percent hot, add the flour. Stir fry well (looks a little thin, don't fry like pastry into a ball), add soy sauce for color, then add a little water to adjust to the consistency you like (recommended a little thicker, in the pie crust will not mess flow). You don't need to salt the soy sauce if it's salty, but if you're afraid it's too bland, add a little salt.
Of course, you can also add other things according to each person's preference, such as: sesame oil, vinegar, seafood sauce, oyster sauce, peanut butter, green onions, ginger, chili powder.