Really eat roast duck, pay attention to spring, autumn and winter. In winter and spring, duck meat is tender, and in autumn, the weather is crisp. Regardless of temperature and humidity, it is most suitable for roast duck.
Ducks in autumn are also fatter, which is in line with the proverb "Ducks in autumn are fatter, and chickens in cages are fatter". In summer, the air humidity is high, people don't like greasy food, and duck blanks are often wet. The duck skin baked in this way is not brittle and hairy. Secondly, slice the roast duck. Roast duck making skills: roast half and slice half.
Extended data:
Quanjude's "whole duck dish"
On the menu of Quanjude Store of New Yanchun Group, in addition to traditional fried liver, shredded duck and duck oil custard, Quanjude also sells cold dishes such as pickled duck feet, salted duck gizzards and salted duck liver. A duck can eat four times. After eating duck meat, the duck oil that flows to the plate when cutting roast duck can be made into duck oil custard.
The third eating is to shred the fat part behind the roast duck skin, return to the furnace to cook the shredded duck and clip vegetables; The fourth way to eat it is to boil the duck rack left after cutting melon or cabbage into rotten bone duck soup, which is delicious and nutritious.
Baidu Encyclopedia-Quanjude