Making roast duck: Ingredients used
Seasoning
Soy sauce: 15ml 3 spoons Salt: 3g
Honey water
p>
Honey: 15 grams
Water: 15 grams
Reference temperature: Bake at 170 degrees for 1 hour, cover with tin foil and bake at 200 degrees for another 15-20 minutes.
Steps
1. Clean the duck you bought and check if there are any unplucked duck feathers. Generally, only some areas will have duck feathers. Cut off the tail of the duck, then cut it in the middle to facilitate roasting, and then rinse away the blood inside.
2. Add flavor to the duck. The duck meat itself is more fragrant, so just add a little basic saltiness. 3 tablespoons of soy sauce and a small amount of salt. I used about 3 grams. Soy sauce is relatively salty, so don’t use too much salt, otherwise it will be salty after baking.
3. Spread the soy sauce evenly and rub it for a while, about 5 minutes. There is a lot of meat in the duck legs, so prick it for better flavor. If the marinating time is short, you can prick the whole duck with toothpicks, and the flavor will come in faster. You can also add seasonings according to your own preferences, but the duck meat itself is very fragrant, so it is not recommended to add more.
4. Put some green onions in your belly, seal them and put them in the refrigerator to marinate overnight.
5. After marinating, take it out, control the excess soy sauce, and take out the green onions. At this time, you can preheat the oven in advance, and preheat the oven to 170 degrees. Place the duck meat in a baking pan, and cover the baking pan with tin foil in advance. Duck meat has a lot of fat, so placing tin foil on the baking pan can protect the pan.
6. Wrap the exposed bones with tin foil to prevent them from being burned.
7. Prepare some honey water. The ratio of honey and water is 1:1, 15 grams each, and mix well. To make the roasted duck look good and appetizing, brushing it with honey water is a very important step. Don’t ignore this.
8. Brush the honey water evenly on every part, brush evenly, especially under the wings and the roots of the legs. Do not retain too much honey water when brushing, or bake it. The color will be too heavy, put it in the preheated oven, bake for 1 hour, take it out every 20 minutes and brush with a layer of honey water.
9. Brush honey water for the second time, just like the first time, brush evenly and carefully, including the armpits, leg roots, and duck meat on the sides. When brushing the concave part of the wings, brush them evenly. Don't leave too much honey water as it will easily burn during baking.
10. After brushing with honey water for the third time, you can see that the color is already very beautiful. Sugar will show this beautiful color when baked at high temperature.
Then bake for about 5 minutes. The duck meat will basically be very beautiful in color. At this time, cover it with a piece of tin foil to prevent the surface from being overcooked. Turn the oven to 200 degrees and bake for another 15-20 minutes, and it will be completely cooked. Roasted.
The temperatures of different ovens are different. You should adjust the temperature of the oven appropriately according to your own situation. When roasting, pay attention to the coloring of the duck meat.
11. The golden roast duck is ready, fragrant and really delicious.