Each place has a different way of making fried duck. Please refer to it for yourself. 1. Half a duck is 600 grams. Blanch it in boiling water. This is the key to crispy skin. No less.

2. Spread honey evenly

3, let dry overnight

4. Brush with honey before baking

5, oven at 200 degrees for 40 minutes, place Place a roasting pan on the grill net and place it under the oil. Heat the oil in the pan and fry again. How to make the roast duck, which is crispy on the outside and tender on the inside. [Ingredients and Methods]

1. First, select lean cherries. Grain duck shall prevail

2. After washing the inner chamber, put it into the pre-prepared pickling soup (the soup contains 20 kinds of precious spices such as angelica, camellia, xiangguo, dangshen, and five fruits. ) pickled. The time and salinity depend on the season

3. After marinating, take out the duck and let the skin dry slightly, then put it in the oven and fry for about fifteen minutes. During the frying process, The air pressure should not be too high to prevent the roasted and fried duck from having too much moisture

1 tender duck (weighing about 2000 grams);

40 peppercorns, 3 star anise, 50 grams of green onions, 30 grams of old ginger, 50 grams of cooking wine, 150 grams of refined salt, a little each of soy sauce and MSG, and an appropriate amount of honey.

---Processing method:

Slaughter the young duck, drain all the blood, and wash it with boiling water to remove all the duck feathers. Then open the anus, take out the internal organs, esophagus and other objects, wash them with clean water, hang them in a ventilated place to control the surface moisture, and put them in a basin. Cut onions and ginger into shreds and set aside.

Soak the peppercorns and star anise in the cooking wine, then dip the onion and ginger in the peppercorns, star anise, and cooking wine juice and apply it to the inside and outside of the duck body, and then marinate it with the ingredients for about 12 hours (it can be placed in the refrigerator in summer , to prevent spoilage), must be turned 3 times to marinate the duck evenly.

Take out the pickled duck, stuff the ingredients into the duck chamber, seal it, and bake it in a charcoal oven. The temperature of the oven is controlled at about 180 degrees Celsius. When the duck body is golden brown, take it out, apply a layer of honey and bake it for a few minutes. The meat is ready for sale.

---Processing points:

Be sure to control the oven temperature and do not burn the duck.

---Features:

Duck meat is crispy, tender and delicious.

Ingredients for making Peking duck:

Ingredients: 1 Peking duck, sugar water, green onions, sweet noodle sauce, duck cake.

How to make Peking duck: < /p>

1. Remove both palms of the duck and use the duck's tongue to inflate air under the skin.

2. Take out the internal organs and use sorghum rods to support them between the spine and the three bones of the chest;

3. Fill the incision with water, release it from the anus, and clean it repeatedly. ;

4. Pass the iron hook diagonally through the neck and hang the duck

5. Pour boiling water on the skin to make it smooth and tight

8. Block the duck's anus. Pour in 80% of the boiling water, put the duck into the hanging oven, and roast it until it is colored and mature.

9. Cut the duck into slices. When eating, add a little bit of green onion and sweet noodle sauce, and roll it into duck cakes.

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