When it comes to roast duck, there must be four words in everyone's mind: "Beijing Roast Duck". Beijing Quanjude roast duck is the most famous, red color, duck meat tender, fat but not greasy. After the duck is roasted, the host will serve it to you and cut it up one by one. When you eat it, roll the duck slices with shredded green onion and cucumber in a prepared cake and dip it in some sauce. The flavor is quite good. Generally, people choose to enjoy delicious food outside. In fact, they can successfully roast crispy roast duck at home.

Just in time, the refrigerator was stocked - half a duck. I tried roasting the duck myself with great success. Although it was the first time it was not as tantalizing as the one made by the chef outside, the skin was as crispy as the meat and the taste was not bad at all. Home oven version of roast duck, summarized a few small experience to share with you.

1. Duck marinated in advance to remove fishy.

2. Hot water scalding duck skin to make it shrink.

3. Brush crispy skin, dry and bake.

Taste will never let you down, follow the steps and you'll be successful in one sitting!

Roasted Duck:Half Duck, Maltose or Honey, White Vinegar, Wine, Boiling Water, Apple, Onion, Ginger, White Pepper and Soy Sauce

1.Wash the duck, add the wine, onion and ginger, soy sauce, and marinate it overnight with a little salt on a plastic wrap. This step removes the odor of the duck

2. Salt the duck with boiling water on the outside of the duck, and be sure to rinse the edges; under the wings as well. Repeat three or four times until the skin is completely compressed.

3. If you're using a whole duck, prop the boiling-water-doused duck on the prepared bottle and use chopsticks to prop up the wings. If, like me, you put the duck halves directly on the baking sheet to dry, you will have to put them in a ventilated area to dry completely.

4. Prepare Crispy Sugar Water:Mix boiling water, maltose or honey, white vinegar, and cooking wine in the ratio of 4:2:1:1, and brush it on the dried duck; brush the edges and then continue to put it in a ventilated place until it is completely dry; after it is completely dry, you can continue to brush it with Crispy Sugar Water again; and repeat it about 3 times.

5. Place the prepared apple slices under the duck. If the whole duck is filled with fruit, seal it with a toothpick to mimic the aroma of the fruitwoods and to keep the meat moist.

Place the fully dried duck on a lattice tray stacked on a roasting pan lined with tinfoil. The process of roasting the duck will leave a lot of grease for subsequent cleaning.

6. Bake in the oven at 185 degrees for 40 minutes, breast side up, and another 10 minutes on the opposite side.

Baking time depends on the size of the duck. If using a whole duck, the roasting time will be about 70-80 minutes. Let it rest and cool, then cut up some duck.

It is recommended that this can be done the afternoon before, brushed with crunchy sugar water in the evening, then brushed a second time in the morning, roasted in the afternoon and eaten in the evening.

While roasting, wrap the wings and legs of the duck in tinfoil

Prepare the other ingredients while the duck is roasting. Cucumber washed and cut into pieces, onion shredded, with the right amount of sweet noodle sauce, lotus seed paste steamer steamed

Duck rack can be used to make soup, a low-cost and delicious food. The fatty acids in duck meat have a low melting point and are easy to digest. It contains more B vitamins and vitamin E than other meats, which is effective against foot fungus, neuritis and various inflammatory diseases, as well as anti-aging.