The crispy duck made by the ancient recipe is translucent in color, shiny, full in color, rich in flavor, salty and sweet, crispy and tender in skin, shiny but not greasy, delicious and refreshing. It is a famous dish to go with wine, a delicacy to accompany meals, and even a banquet. On holidays, we must order food. There are countless roast duck fast food restaurants on the street. ? The secret crispy duck is made by carefully selecting fresh white duck as the main material, adding onion, garlic, galangal, soy sauce, salt, vinegar, bittern, liquorice powder, spiced powder, galangal powder, Gu Yue powder and good rice wine.

process

duck selection-skin blowing-duck cleaning-stuffing-sewing the tail needle-re-inflating-skin closing-skin flavoring-air drying water-heating the fire-putting on the oven-controlling the fire temperature-grilling the duck-cooling the duck-hooking the needle-cutting the pendulum plate-pouring the flavoring juice

duck selection -

weight.

appearance: the duck is perfect and symmetrical, with a white outer body, so it is impossible to choose a sick duck, and its outer skin is damaged.

Blowing skin air -

Key points: Blow air from the hole in the duck neck, so that the duck skin can be filled with air, so as to make the duck posture more perfect and achieve the effect of crispy skin.

Operation: Wash the duck and put it on the wooden table. One person holds the duck's back opening with a clean towel, while the other person holds the duck's head in his left hand. The right hand inserts the inflatable tube of the air pump into the neck cavity from the knife edge, and the left hand holds the neck and trachea tightly. Turn on the air pump, and slowly fill the air between the skin and the meat of the duck. When it is 7% full, turn off the air pump, take off the trachea, and fasten the duck neck with your left hand to prevent air leakage. At the same time, scrape the skin continuously, and fill the air to the whole body as much as possible, and it is best to bulge the outer skin completely. (The traditional way is to use artificial blowing, but now we have an air blower, or an air pump, which can also be used instead.)

Note: both wings and duck legs are not easy to fill, so you need to stretch this part by hand so that the air can be filled after the skin is relaxed.

duck cleaning

key points: blow the duck's epidermis and cut off the duck's palms from the lower leg joints. It can be washed clean

Operation: Wash the duck's inside and outside carefully

Note: when cutting the duck's feet, you should cut the knife from the joints and not cut the skin of the feet. When washing the duck, it is necessary to clean the internal organs of the duck, such as throat and lungs. If it is not removed, it will be difficult to roast this part thoroughly.

filling materials-