1, raw material processing: For healthy ducks of 2.5-3kg, use the three-tube bloodletting cutting method, blanch with hot water of 55-60℃ for 3min, and the operation should be light and quick, so as not to hurt the skin, then remove the duck's small mouth, dig a small hole under the wings to remove the intestinal tract, and move quickly when digging a hole, but ensure that the internal organs are intact and not broken, and then break the duck's feet and wings.
2. Scalding and coloring: blanch the duck with caramel boiling water for 3-4 times from top to bottom, then pour sugar into the duck, and mix water and caramel according to the ratio of 1:6 or1:7.
3, cool blank: the scalded duck is hung in a cool and ventilated place to dry the duck skin. It is usually 24 hours in spring and autumn and 4-6 hours in summer.
4, baking: First, the duck's anus is blocked with a plug, and then the water is poured into the neck. Colour it again and put it in the oven. It is best to use jujube wood for Beijing roast duck, followed by peach, apricot and pear wood. When the wood is lit and the furnace temperature rises to 200 degrees, the roast duck can be started. The temperature of the roast duck is the key, and it is most suitable at 250-300 degrees. In the baking process, the baking time is adjusted according to the color difference of the roast duck, which generally takes 30 minutes.
5. Brush oil: When the ducks come out of the stove, immediately brush them with a layer of oil to increase the brightness of the ducks' skin.