How to make crispy roast duck?

The roast duck bought in the store is very delicious, especially the duck skin, which is crispy and fragrant. Many people like to eat this bite. So can you bake such a delicious crispy roast duck at home? The answer is yes, let’s take a look below. I have made it many times, and it tastes better than the ones sold in the store

How to make crispy roast duck:

1. Wash the duck carefully, boil a pot of boiling water and pour it on the duck skin until the skin of the whole duck shrinks. But be careful not to scald the duck skin;

2. The method of making crispy water is to mix an appropriate amount of honey/maltose + white vinegar + water, and mix honey, white vinegar and water 5: Mix 1:2 evenly, brush it on the duck, you can brush it several times to add color, marinate for 30 minutes to 2 hours;

3. Stuff the duck belly with spices (onions, ginger, garlic, cinnamon, aniseed, bay leaves, pepper, etc.), cooking wine, light soy sauce, salt, and sugar;

4. Leave to dry overnight Ducks, keep the air flowing. The duck skin will dry out the next day and become crispy when roasted. After the duck is dried, use a brush to dip in the crispy skin water and brush evenly all over the duck's body. Let the skin dry naturally again.

5. Before roasting, soak the bread in water and stuff it into the duck belly to add moisture and keep the duck meat fresh and tender. Cut an apple into 4 pieces and put it into the duck's belly to stretch the skin and absorb the smell;

6. Use tin foil to wrap the duck wings, especially Wrap the tip of the wing, otherwise it will burn (because the meat is thin and has less oil);

Baking steps:

1. Preheat the oven to 200 degrees;

2. Bake in hot air at 200 degrees for 1 hour. Use a tray below to catch the oil. There is a rotating rack in the oven. It is best to use this rack to bake evenly. Remember to use a plate to catch the oil.

3. Adjust to 230 degrees and bake for 20 minutes;

4. Take out the duck, turn it over at 250 degrees, and bake for 5 minutes until the duck skin turns dark red. Turn off the oven and wait. become.

Notes:

1. The duck needs to be marinated in advance. The longer it is marinated, the more delicious it will be.

2. When marinating the duck, you can fully massage it to allow the juice to penetrate into the duck meat.

3. After brushing with crispy water, wait until it is naturally air-dried before roasting, otherwise it will be difficult to ensure the crispiness of the duck skin.

4. Before putting it in the oven again, wrap the duck legs in tin foil to avoid burning.

Crispy Roast Duck is bright red in color, crispy on the outside and tender on the inside. The skin is fragrant and the meat is tender. It is full of color and flavor, rich in nutrients and delicious. It is loved by everyone. Making Crispy Roast Duck, duck selection and seasoning Every step including the recipe, making the crispy water, and baking is very important. Making it at home is delicious and affordable.

Duck meat is a meat that we often eat in our lives. It is nutritious and delicious. There are many ways to cook duck meat, such as stir-frying, braising, roasting, stewing, etc. They are all very delicious and the most popular. The most delicious is the crispy roast duck. It is red and bright in color, crispy on the outside and tender on the inside. It is delicious and delicious. It is appetizing just by looking at it. The recipe of crispy roast duck is also very simple. You can make it at home. It is delicious and affordable. Let’s follow. Share how to make crispy roast duck. 1. How to make crispy roast duck

1. Prepare ingredients: duck, green onions, ginger, garlic, dried onions, coriander, high-strength white wine, white vinegar, maltose, rice wine, red Zhejiang vinegar, bay leaves, star anise, 5 grams of five-spice powder, 10 grams of thirteen spices, 8 grams of sugar, 5 grams of licorice powder, 10 grams of sand ginger powder, 6 grams of pepper, 3 pieces of southern milk, 10 grams of soybean paste, 10 grams of Zhuhou sauce, 10 grams of hoisin sauce grams, 15 grams of oyster sauce, 15 grams of salt, 30 grams of soy sauce

2. Choose a fresh, intact duck, clean the duck's internal organs, rinse them, chop off the wings and soles, and wash the ginger. Clean and shred the onions, wash and chop the green onions, wash and smash the garlic, wash and cut the coriander into sections and set aside. Next, prepare the powder. Add thirteen spices, five-spice powder, white sugar, licorice powder, sand ginger powder, and pepper to the bowl. , salt and stir evenly.

3. In another bowl, prepare the sauce. Add soy sauce, southern milk, soybean paste, Zhuhou sauce, hoisin sauce, and oyster sauce. Stir evenly and set aside. Prepare a little high-quality white wine. Rub the duck's belly with white wine. , put all the prepared sauce, powder, and spices into the duck's belly, and spread the sauce and powder evenly into the duck's belly with your hands.

4. Use a needle to sew the duck. After sewing, inflate the duck. Put the air hole into the duck's neck and beat it up. Boil a pot of boiling water. After it boils, scoop up the boiling water and pour it evenly. Just pour it on the duck a few times. After the duck is set, run it under cold water. Then adjust the crispy water. Add white vinegar, maltose, rice wine, and red Zhejiang vinegar to the basin and stir evenly.

5. Use a spoon to scoop up the crispy water and pour it evenly on the duck. Water it in every place. Hang it up and use a fan to dry the duck. After it is dry, you can start roasting it. The oven temperature is different. You can set the time according to your actual situation. Generally, it only takes 50 minutes. The crispy roast duck will be ready, crispy on the outside and tender on the inside.

Tips

1. Everyone’s method of making crispy roast duck is different. Be sure to choose fresh duck meat. The duck must be cleaned and rubbed with white wine in the duck’s belly. , can not only increase the fragrance, but also remove the fishy smell. The sauce and powder can also be adjusted according to your own taste, and the proportion must be mastered.

2. After the duck is inflated, pour boiling water evenly over it to tighten and shape the duck skin. After boiling water, immediately run it through cold water to prevent the skin from becoming oily and crispy. When watering the skin, be sure to pour it evenly, covering every place, so that the color will be more uniform when baked. When baking, determine the baking time according to the temperature of your own oven.

Summary: The crispy roast duck is ready. It is bright red in color, crispy on the outside and tender on the inside. It is delicious and appetizing just by looking at it. It is also very simple to make. You can make it at home. It is delicious and affordable. As long as you master the skills, you can make beautiful and delicious crispy roast duck at home. If you like it, you can try it.

"Crispy Roast Duck" is actually a delicacy with a very well-named name. At least when I heard the name, my head was full of instructions to eat.

However, the craziness of the wet market has brought down the status of crispy roast duck. The shouts of "Crispy roast duck, 20 yuan each, freshly roasted and sold..." have brought down the status of crispy roast duck. Ducks that take the high-end route of Bai Fumei lower the level.

As a lazy person with obsessive-compulsive disorder, Yizhou Jun still seriously thought about "Crispy Roast Duck".

Under the guidance of my virtuous chef friend, I actually learned to use the oven to make crispy roast duck.

The method is not complicated. If you are smart, you can refer to it.

To make roast duck, you can choose a fatter duck with more fat. Leave the raw duck for a day. Then preheat the oven for half an hour. When roasting, you may need to turn the duck 180 degrees depending on the situation to allow the other side to brown evenly.

The most important thing about crispy roast duck is of course the method of making crispy water. What I do is a high-end route. I really use honey and white vinegar to make it. Mix honey and white vinegar in a ratio of 2:1. To do it, brush it with crispy water and air-dry it, then brush it again and air-dry it before putting it in the oven. According to my experience, if you brush it a few times, it will definitely taste better when baked, so I usually brush it three to five times.

By chance, I used a recipe for sour plum sauce that my best friend sent me, and I was full of surprises. It included 1kg of Binghua brand sour plum sauce, 0.3kg of white sugar, 0.3kg of white vinegar, and lemon juice. 20g, boil over slow heat to dissolve, and store at room temperature.

The above are the home-made methods taught by Yi Zhoujun. If you have nothing to do, you can try it at home. There is also a special method of pretending to be sexy, which can also be taught secretly.

A Western version of crispy roast duck: orange honey crispy roast duck. This dish is called Duck a l'Orange in French cuisine and "orange duck" in Cantonese cuisine.

Yes, you may encounter this dish in many French main dishes. Of course, the taste will be different from mine, but it does not prevent you from making it from scratch.

Sprinkle two duck legs with salt and pepper and marinate for 30 minutes. Heat a pan without adding oil and fry the duck legs over medium-high heat. Fry the skin side first for 3 minutes, then flip over and fry for another 1 minute until the skin is golden brown.

During the process of frying duck legs, a lot of duck fat will be forced out, which is a very delicious and healthy animal fat with very low cholesterol.

Once you have accomplished this step, you are actually done. To make it look like an authentic French meal, use the baby potatoes and Brussels sprouts as side dishes, place them on a baking sheet, drizzle with olive oil, and sprinkle with salt. Season with pepper and toss in two sprigs of thyme. Perfect!

Beijing roast duck is made from stuffed duck, and the skin should be kept intact without any damage.

Put out the trachea and internal organs of the duck. Stuff ginger, scallions, salt, sesame oil, bay leaves, star anise, five-spice powder, hoisin sauce, sugar, and soy sauce into the duck's belly, and lock the opening at the back with a duck-locking needle.

Put the balloon pump into the duck's neck and inflate it hard until the duck bulges up. Place it in a pot of boiling water to scald slightly, then hang it up and add crispy water.

Use a fan to blow for about two hours, then bake in a 200 oven for 40 minutes!