Production raw material formula: The main ingredient of roast duck is stuffed duck.

Because stuffed duck has the characteristics of short feeding time, fast fattening, clear fat and thin, thick subcutaneous fat, moderate freshness and tenderness, not fishy and not sour.

It is the most ideal raw material for making roast duck.

Production method 1. Butchering tools: a butcher knife and a blood basin.

Method: (1) First hold the roots of the two duck wings with your left hand, lift the right palm of the duck back with your right hand, and then hook it tightly with the little finger of your left hand.

Hold the duck's bill with your right hand and bend its neck downward. Use your left thumb and index finger to pinch the lower part of the duck's head to tighten the neck skin.

(2) Hold the knife in your right hand, gently cut off the esophagus and trachea, then put down the knife, hold the duck's bill with your right hand, align the knife edge with the blood basin (the basin has been filled with an appropriate amount of water and refined salt in advance), and lift the duck body upward with your left hand

Move and control the duck's blood.

Note: The operation must be steady, accurate and fast, the incision must be small, the two tubes (esophagus and trachea) must be cut, and the duck's blood must be controlled.

In addition, the ducks should drink enough water before slaughtering, so that the duck feathers will easily fade.

2. Ironing equipment and tools: a large stove, a large pot, a cold water basin, a water spoon, and a small round wooden stick.

Method: (1) Put the pot on the fire, add water (80% full), wait until the water boils to 55~60℃ (there is no thermometer, you can test the water temperature with your hands. The method is: soak your hands in a cold water basin first, and then

Put it into the pot and stir it quickly. If you can stir it 3 to 4 times in a row, your hands will be so hot that you can no longer stir it, which means the water temperature is moderate.) Then you can put the duck into the pot and scald it.

(2) When scalding, first hold the duck's paw with your left hand, immerse the duck head in the pot, and shake it with your hands.

Then put the duck body into the pot and use a small wooden stick to move it back and forth along the duck body to make the duck feathers evenly water-permeable.

Blanch the duck in water for about 3 minutes (try to pluck the duck's feathers with your hands while scalding). When the duck's feathers are easily pulled out, it means that the duck's feathers are scalded and the duck should be taken out immediately.

Note: When perming, the action should be fast, the water temperature should be moderate, and the perming time should be appropriate.

3. Hair removal equipment and tools: a wooden chopping board and a cold water basin.

Method: (1) Place the blanched duck breast side up on the chopping board, hold the duck body with your left hand, pour some cold water on the duck breast with your right hand, and then use your right hand to remove the duck breast hair (use gentle force).

(2) Turn the duck body over, place it on the duck feathers, and then hold the duck body with your left hand.

Use your right hand to trim the hair off the duck's back and tail tip.

Then, remove the hair from the duck neck and head.

Note: The operation should be quick and light, the duck feathers should be shaved cleanly, and the duck skin should not be damaged.

4. Feather selection equipment and tools: a wooden basin (or iron basin) and a pair of duck tweezers (duck tweezers are a special tool for picking duck feathers).

Method: (1) Hair selection must be carried out in a water basin (cold water is used in spring, summer and autumn, warm water can be used in winter).

When selecting feathers, hold the duck body with your left hand and duck tweezers in your right hand to clean the remaining feathers and fetal skin of the duck body.

(2) When selecting feathers, pay special attention not to damage the duck body, and do not repeatedly touch a certain part of the duck body with your fingers, otherwise the duck body will cause oil spillage and affect the quality.

Note: The hair selection action should be fast and steady, the remaining hair should be clean, and the duck skin should not spill oil or be damaged.

5. Evisceration (cavity removal) Equipment and tools: an air compressor, a raw knife, a cold water basin, and a duck support.

Method: (1) Place the duck breast upward and the duck head outward.

Hold the duck paw with your left hand, lift it slightly upward to tighten the duck leg meat, and chop the duck paw from the joint with the knife in your right hand.

Then, turn the duck body over so that the duck head is facing inward, open the duck bill and pull out the duck tongue.

(2) Turn up the duck skin at the incision of the duck neck, hold the esophagus and trachea with your left hand, and gently poke the esophagus and trachea under the skin of the duck neck with the thumb of your right hand to the top of the duck shoulder.

Then pull off the trachea and take it out.

(3) Hold the duck head with your left hand, insert the air nozzle of the air compressor into the knife edge of the duck neck with your right hand, and start inflating (inflate the air into the fat layer inside the skin and outside the meat).

When the air is 80-90% full, pull out the air nozzle and hold the base of the duck's neck tightly with your left hand to prevent air leakage.

(4) Poke the index finger of your right hand 3 to 4 centimeters into the anus, bend the index finger upward, hook the tail end of the large intestine, and pull off the connection between the large intestine and the anus.

Then, move the right duck shoulder forward, hold it with your left hand, hold the knife with your right hand, and cut a 3-5 cm incision under the right shoulder.

(5) Insert the thumb and index finger of your right hand through the incision under the duck's shoulder.

Pull out the esophagus and tracheal head.

Then wrap the pulled out esophagus around the index finger of your left hand and tighten it.

At the same time, insert the thumb and index finger of the right hand into the duck cavity, hook up the soft tissue connecting the duck cavity and the internal organs from top to bottom, and then hook the duck gizzard. Use both left and right hands to pull out the internal organs.

Insert your right index finger and middle finger into the duck cavity.

On both sides of the spine.

Remove the lung lobes.

(6) Use the index finger and middle finger of your right hand to insert the duck stay into the duck cavity from the edge of the knife. Place the lower end of the duck stay on the spine and tilt it slightly forward in an upright position. After stabilizing it, pull it back and snap it in.

The sternum and three* bones support the duck body.

Note: The evisceration action should be fast, the knife edge should be small, there should be no trace of blood staining on the duck body, the duck body should be plump with air, the skin should not be broken, the internal organs should be clean, and the other parts (duck liver, duck intestines, duck gizzards, etc.)

Whole and not broken.

6. Bore measuring hook equipment and tools: a large water basin (or pool).

Method: (1) Use the thumb of your left hand to insert the incision under the duck's shoulder, hold the back of the duck with the other four fingers, and then press the duck body into the basin (or pool) to fill the duck cavity with water.