Ingredients:

1 crammed duck, 2 grams of refined salt, 35 grams of caramel water

Preparation method:

1. Preparation of the duck

To slaughter the duck: take a bowl, add 100 grams of warm water and refined salt. Put the two wings of the duck together, hold the base of the duck's wing with the thumb and index finger of your left hand, bring the duck's back close to the back of your hand, hook up the duck's right leg with your little finger, then hold the duck's mouth with your right hand, bend its neck upward, and put the head to the base of the duck's shoulder Pinch between the duck's head and neck with your thumb and index finger. At this time, the duck's breast is facing upward. Use a knife to make a small cut in the duck's neck, about the size of a soybean grain, to cut off the trachea. Then hold the duck's beak with your right hand, pull the neck straight up and down, drip blood into the bowl, and keep dripping until the duck stops shaking, then put it in the boiler and iron it.

Balancing: Put the duck into the pot when the water temperature is 61℃, and take it out of the pot at 64℃. Depending on the size of the hotpot, one or more can be used. After putting it in the pot, use your left hand to pull the duck's paw to make the duck float in the pot, and use a wooden stick in your right hand to stir the duck's feathers at any time to make it more water-permeable. Shaping the feathers: After the duck feathers are blanched and taken out of the pot, start shading them while they are still hot.

The order of hair removal: first remove the breasts, then remove the neck, then remove the back, grab the crotch, and pull the tip of the tail. According to different parts of the duck body, it can be used by both left and right hands.

Feather selection: First use the end of the tweezers blade, use your thumb to close the duck feathers and pluck them. If necessary, use pliers to pluck. Be sure not to break the duck skin, especially the duck breast. Pay more attention to avoid air leakage when opening the embryo and oil release during baking, which will affect the beautiful appearance.

Inflate: Wash the duck and place it on a wooden table, cut off both hands from the calf joints, cut the esophagus and trachea at the throat, and pull out the duck's tongue from the mouth. Hold the duck head in your left hand, pull out the esophagus from the throat incision with your right hand, and push the thumb of your left hand along the esophagus toward the crop to separate the esophagus from the surrounding connective tissue. After the esophagus is dissected, do not cut it off and leave it in the cervical cavity. Insert the air nozzle of the air pump into the neck cavity from the knife edge with your right hand, hold the neck and the air nozzle together with your left hand, open the air valve, and slowly inflate air into the space between the subcutaneous fat and connective tissue of the duck body. When the air is 80% full, Close the air valve, remove the air nozzle, hold the root of the duck's neck tightly with the index finger of your left hand to prevent air leakage, hold the duck's neck and right arm with your thumb and middle finger, hold the duck's right leg with your right hand, lie down with the duck's breast outward, and both hands facing forward. Squeeze in the middle to make the gas fill all parts of the duck body. After the duck is inflated, you can no longer hold the duck breast with your hands, only the wings, leg bones and head and neck. Because when your fingers touch the pumping area, there will be sunken fingerprints, which will affect the quality of the roast duck.

Evisceration: Continue to hold the neck and right arm of the duck with your left hand, clamp the root of the index finger to block the air, insert the index finger of the right hand into the anus and bend it slightly, pull the rectum and hook it out of the body, so that when eviscerating, Easy to remove the intestine. Use your right thumb to push back twice under the right armpit of the duck to expel the air under the skin, and then use a knife to make a crescent-shaped incision about 5 cm long that curves toward the back. Insert the thumb of your right hand into the knife edge, push down the serrated bones attached to the duck's spine, insert your index finger close to the duck's breast and pull out the heart. Then, stretch against the back toward the head and pull out the trachea and esophagus. After the esophagus is taken out, tighten it with your left hand, then go in with your right index finger to peel off the connective tissue connecting the gizzard and liver, hook the gizzard and pull it outward. At the same time, let go of the duck's neck with your left hand and only hold the esophagus, and work with your right hand to pull the gizzard out of the body. . Then use the index finger of your right hand to take out the liver and intestines. Finally, extend your index finger along the spine to peel off the two lungs and the chest wall. After all the internal organs are removed, use a section of a sorghum pole, cut one end into a triangle, and the other end into a fork shape to make a "duck brace". Then, hold one end of the triangle with your right hand, extend it into the duck's chest from the knife edge on the side of the body, first clamp the fork-shaped end on the spine at the knife edge, and then move the one end of the triangle forward to make it stand upright and support it on the spine. On the three forked bones of the breast, this will make the duck breast bulge and prevent the duck from shrinking when roasted. Then cut off the two wings from the base of the duck's wings to the first joint.

Cleaning the body: Hold the right arm of the duck in your left hand, and the left leg of the duck in your right hand, with the breast facing up, lay it flat in a pool of clear water, and fill the incision with clean water. At this time, insert the thumb of your left hand into the incision on the side of the body and press it on the spine. Hold the neck of the duck between your index and middle fingers. Hold the duck up with your palm so that the tail is downward. Put the index finger of your right hand into the anus to draw out the back intestine and eviscerate it. At this time, a small curved section of intestine remaining at the anal end releases water from the anus. Then fill the duck with water, insert the thumb of your right hand into the incision, support the duck's back with your hands, and hold the duck head down so that the water flows out from the duck's neck. Repeat this process until it is clean.

Hook: It is used to hang the duck, which is convenient for blanching, sugaring, drying and roasting. Hold the duck's head behind your left thumb, lift the duck, pinch and stretch the skin of the duck's neck with your right thumb and index finger, then use your right index finger to insert the incision on the side of the body, pick up the "duck support", and hold the duck's right arm with the other hands. Make the duck's body vertical. At this time, relax the duck's head with your left hand, move it down, hold 1/2 of the duck's neck with your palm, lift it upward with your thumb, bend the duck's neck, head down, and hold it with the remaining four fingers. Stabilize the duck's neck; hold the duck hook in your right hand, immediately raise the hook, pass it through the back of the neck for about 3.3 cm, and then pass it out from the muscles on the inside of the neck bone, so that the duck hook is inserted into the neck.

Scalding: scalding the hung duck with 100°C boiling water on the duck skin to tighten the pores, solidify the proteins in the epidermis, expand the subcutaneous gas to the maximum, and make the skin dense and stretched. , shiny and smooth, easy to bake. How to scald: Hold the shackle with your left hand so that the duck's breast faces outwards. Take a spoonful of boiling water with your right hand. First wash the incision on the side of the body and let the water flow down from the shoulder. Seal the incision to prevent air leakage and then evenly scald the whole body.