Today, I will explain in detail why the duck legs are always unpainted and the solutions. If you are interested, please read on.

(1) Increase the skin water concentration of roast duck legs. The higher the skin water concentration, the higher the coloring probability.

In addition, you can do this to increase the thickness of skin water on your legs, that is, brush the boiled duck skin water on your legs several times!

This method is based on the fact that the temperature of roast duck legs is much lower than that of the top of the stove during roasting. However, due to the high concentration and high density of skin brushing water on legs, the chances of sugar changing and coloring are greatly increased. This is also the reason why masters often teach teachers to apply soy sauce or brush skin water to the legs of roast ducks and geese.

(2) increase the heating or temperature of the leg of the roast duck, so as to make the skin water react and quickly change color.

Many people say that my furnace temperature has obviously reached 2-21 degrees. Why does it often happen that the roast duck is not colored locally, either on the legs or on the back?

Here's a test of the chef's experience in roasting meat. If you don't make mistakes in cooking duck epithelial water, the effect of using a double-layer oven and a single-layer oven is completely different! I don't know if you know this principle:

The double-layer oven has good heat preservation performance, and the furnace temperature of 2-21 degrees and the furnace bottom temperature are enough to evenly heat the legs of roast duck and goose, so the roast duck is well colored; However, if you use a single-layer oven, especially those with fast heat dissipation, the surface furnace temperature seems to be very high, but the bottom temperature may still be very low, so it is impossible to ensure that the leg temperature of roast duck is enough to change color.

to sum up my personal opinion, it is not difficult to solve the problem that the thigh or back of roast duck is not colored. One skin water is enough, and one temperature is in place, enough! Busy to listen to the students share the details of roast duck, not much to say. If there is anything you don't understand about the problem that roast duck is not colored, please read the previous articles.