Duck ... 1 (about 2 kg)

Maltose ... moderate (I use honey)

Sweet noodle sauce ... right amount.

Green onions ... right amount.

Bread material:

Medium gluten flour ..... 250g

Boiling water ... 120c.c

Cold water ... 60~50 degrees Celsius

Preparation method of edible sweet noodle sauce:

Pour 1 spoon of oil into the hot pot, add 3 spoonfuls of sweet noodle sauce and stir-fry until fragrant.

Add 2 tbsp sugar, 1 tbsp wine and 1/3 cup water, and stir-fry until thick.

Exercise:

1. After the skin and interior of the duck are cleaned, insert the duck into the wine bottle (I don't have an iron hook, so I can only use this method).

Pour boiling water on the duck skin until the duck skin shrinks (the water must be very hot)

2. Mix maltose with hot water to make maltose water (just water without silk), and brush the maltose water on duck skin.

Brush it again after about 1 hour, and then put it in a ventilated place to dry the duck for about 5~6 hours, which can be used the night before.

Deal with ducks and air-dry them for one night. The next day, the duck will dry until the skin and meat are separated, so there is no need to blow the duck skin.

It can also be brittle. I failed in scalding the duck, but the water was not hot enough and the duck skin was not shrunk enough.

In this way, the duck skin is oily when it is air-dried, so that the skin and meat will not be separated badly.

When the duck is air-dried, it will be stuffed with apples and onions, so that the roasted duck will have some fruity taste.

4. Next, put the duck breast on the baking tray, preheat the oven to 200 degrees for 40 minutes, then lower the temperature to 150 degrees and heat it for 40 minutes.

Then turn over and bake at 200 degrees for 40 minutes until the duck skin turns brown.

Beer crispy roast duck

Ingredients: Duck (in order to choose the duck with thick subcutaneous fat, I used two kilograms of washed frozen duck and cut it in half to roast it)

Marinade: salt 1 teaspoon.

Pour in the juice: half a cup of boiling water, 1 spoon of honey, 1 spoon of white vinegar and 1 spoon of cooking wine, and mix well.

Exercise:

1. Apply 1 teaspoon salt on the inside and outside of duck meat and marinate for half a day;

2. Boil a large pot of water, lift the duck with a rope, hold the duck in one hand and a big spoon in the other, and repeatedly pick up the boiling water to scald the duck all over; (If it is a whole duck, you need to seal the knife edge with a bamboo stick, hang the rope on the duck head or wings, and spray the knife edge first to prevent air leakage; I'm half cooked, so I can't talk about anything leaking, so I just scalded the duck leg with my hand.

3. Pour the sauce on the duck and hang it in a cool and ventilated place for 24 hours;

4. Wrap the tips of the wings and leg bones with tin foil, put the duck on the grill, and then connect a big baking tray with hot water below; Roast duck will produce a lot of oil, so if you don't catch it on the baking tray, it will be miserable to clean it up?

5. Bake in the oven 180℃ for about 40 minutes, and brush the honey water twice in the middle. It is necessary to pay attention to the color of roast duck at any time and cover it with tin foil until the whole duck reaches a satisfactory color;

6. After taking it out, use a sharp knife to obliquely cut the duck into pieces, and each piece must have duck skin and duck meat.