Ingredients:

Fill 1 duck 2 grams of refined salt 35 grams of caramelized water

Method of production:

1, duck treatment

Slaughtering the duck: take a bowl, put 100 grams of warm water and refined salt. The duck's two wings and up, the left thumb and forefinger clutched the root of the duck bladder, duck back near the back of the hand, little finger hooked duck right leg, and then the right hand pinched the duck's beak, neck upward curved, sent the head to clutch the root of the duck bladder of the thumb and forefinger, pinched in the duck between the head and the neck, which is presented in the posture of the duck breast upward. Use a knife to cut a small opening in the duck's neck, such as the size of a soybean grain, to cut off the trachea shall prevail. Immediately with the right hand to pinch the duck's mouth, pull the neck into the upper and lower diagonal straight, the blood drops in the bowl, broken drops to the duck to stop shaking, can be under the boiler scalded hair.

Scalding: water temperature of 61 ℃ when the duck under the pot, 64 ℃ out of the pot. According to the size of the hot pot, under a to several can be. After the pot with the left hand to pull the duck palm, so that the duck floating in the pot, the right hand with a wooden stick at any time toggle the duck hair fast through the water. Plucking: After the duck's feathers are scalded through and removed from the pot, start plucking the feathers while they are still hot.

Plucking order: first pluck the breast, then pluck the neck, then pluck the back, grab the crotch, pull the tail tip. Depending on the part of the duck's body, both left and right hands can be used.

Choose hair: first tweezers knife knife end, with the thumb with, close to the duck hair twisted dial, if necessary, with the pliers head cuttings dial, do not choose the duck skin broken, especially the duck part of the breast to pay more attention to, so as to avoid leakage of open embryo, baked out of oil, affecting the appearance of the beautiful.

Pumping: wash the duck on a wooden case, cut off both palms from under the calf joints, cut the esophagus and trachea in the throat, and pull out the duck's tongue from the mouth. Hold the duck's head in your left hand, pull out the esophagus from the throat incision with your right hand, and push your left thumb along the esophagus toward the crop to separate the esophagus from the surrounding connective tissue. After the esophagus is stripped, it should not be drawn off and remain in the neck cavity. Right hand to the air pump nozzle by the knife into the neck cavity, the left hand will be the neck and the nozzle together to hold tight, open the valve, slowly the air work into the duck body subcutaneous fat and connective tissue, when the gas is filled to eighty percent full, close the valve, take off the nozzle, with the left hand index finger tightly jammed duck neck root to prevent running out of gas, the thumb and middle finger to hold the duck neck and the right bladder, right hand to hold the duck's right leg, the duck breast outward inverted, the two hands to the middle of the squeeze, so that gas filled duck body parts. Make the gas fill all parts of the duck's body. After the duck is inflated, you can no longer hold the breast with your hands, but only the wings, leg bones and head and neck. If you touch your fingers to the place where you pumped the gas, there will be fingerprints, which will affect the quality of the duck.

Hollowing: the left hand continues to hold the duck neck and the right bladder, index finger jammed tightly at the root to block the gas, the right hand index finger inserted into the anus slightly downward bend, pull off the rectum hooked out of the body, in order to make it easy to take out the intestinal tube hollowing. With the right thumb in the duck's right armpit backward push two times, in order to discharge the subcutaneous gas, and then use a knife to open a crescent-shaped incision of about 5 centimeters long curved to the back. Reach into the incision with the right thumb, push down the serrated bone attached to the duck's vertebrae, and reach in with the index finger to pull out the heart against the duck's breast. Then stick to the back and reach toward the head to pull out the trachea and esophagus. After the esophagus is taken out, the left hand is handed over to pull it tightly, and the index finger of the right hand goes in to peel off the connective tissues around the gizzard and liver, and hooks the gizzard and pulls it outward, while the left hand lets go of the duck's neck and only pulls on the esophagus, and then pulls the gizzard out of the body in cooperation with the right hand. The liver and intestines are then pulled out with the right index finger. Finally reach into the index finger along the spine of the two lungs and chest wall stripped out. After all the internal organs are cleaned out, one section of sorghum pole is used, one end is cut into a triangle, and the other end is cut into a fork shape to make a "duck support". Then, the right hand holding the end of the triangle, from the body side of the knife into the duck, the fork-shaped end of the first card in the knife on the spine, and then move the end of the triangle forward, so that it is upright, propped up in the breast of the three bones, which will make the duck breast bulge, baked, the body shape does not flatten. Then from the root of the duck bladder the first and section down, chop off the two wings.

Washing: the left hand to take the duck right bladder, the right hand to take the duck left leg, the breast face up, flat on the pool of water, by the knife mouth filled with water. At this time, the left thumb into the body side of the knife, pressed on the spine, index finger and middle finger clamped duck neck, with the palm of the hand to lift the duck, so that the tail down, the right hand index finger into the anus to hook back to the intestine that is the hollowing out, in the anus at the end of a small section of the remaining curved bowel, put the water out of the anus. Then the duck will be filled with water, the right thumb into the mouth of the knife, with the hand support duck back, head down, so that the water from the duck neck out. This is repeated until it is cleaned.

Hook: It is to hang up the duck for scalding, sugaring, drying and roasting. Left thumb behind the duck head, lift the duck, with the right thumb and forefinger of the duck neck skin pinch stretch, and then the right forefinger into the body side of the knife, picking the "duck support", the rest of the hand holding the duck's right bladder, so that the duck body is vertical, at this time, the left hand to relax the duck's head, move downward, so that the palm of your hand to hold the duck's neck 1/2 of the part of the thumb upward, the duck's neck is bent, the head is facing downward, the rest of the four fingers to hold the neck of the duck; the right hand holding the hook of the duck, immediately put the hook up, through the duck neck, and so on until it was washed. Immediately put the hook up and pass it through the dorsal side of the neck for about 3.3 centimeters, and then pass it through the muscle on the inner side of the neck bone, so that the duck hook section is worn on the neck.

Scalded skin: is to hang the duck with 100 ℃ of boiling water in the duck skin pouring hot, in order to tighten the pores, epidermal layer of protein coagulation, subcutaneous gas expansion to the maximum extent possible, the skin dense taut, oily smooth, easy to bake. Scalding method: the left hand to hold the hook and loop, so that the duck breast outward, the right hand to scoop a spoon of boiling water, first wash hot body side of the knife, so that the water from the shoulder and down, seal the knife to prevent gas, and then evenly scalding all over the body.

Playing sugar: is to pour sugar water on the duck, so that the duck has a date red color, and can increase the crispiness of the duck. Sugar water system with 50 grams of caramel, mixed with 450 grams of diluted water. Before using the roast duck around the body dipped in sugar water, with the pouring method of playing twice. Then, drain the blood and water in the chamber, and hold it in a ventilated place to dry. If not baked at that time, the duck can be stored in a cold stock, before baking into the oven, and then hit the sugar to increase the beauty of the skin color, and to make up for the defects of the first uneven sugar. If in the summer for the second time to play sugar, sugar water should be added more caramel 5 grams.

Drying skin: in order to dry the duck skin inside and outside the water, and make the skin and the connective tissue under the skin closely together, so that the skin layer is thickened, baked duck skin is crispy, while maintaining the original shape, in the baked breast does not run out of gas sinking. Drying skin must be in a cool ventilated place to dry, can not be placed in the sun to dry, in order to prevent the skin oil, affecting the quality.

2, the roasting process

Infusion: before the roast duck into the oven, first in the anus stuffed into the length of 8 centimeters of sorghum rod 1 section, that is, "blocking." There are sections to be stuffed into the anus, just stuck in the sphincter muscle, to prevent the infusion of boiling water outflow. And then from the body side of the knife into the eighty percent full of boiling water. Roasted, so that the duck inside the cooking outside the roast, cooked quickly, and can supplement the excessive consumption of water within the duck meat, duck meat outside the crispy tender.

Roasting: duck into the furnace, the first roast duck's right back side, that is, the side of the knife, so that the heat first from the knife into the chamber, the water to boil. 6 to 7 minutes, when the duck skin was orange, turn to the left back side of the roast 3 to 4 minutes, was also orange, and then baked the left side of the body for 3 to 4 minutes, and teased the left side of the crotch for 30 seconds; baked right side of the body for 3 to 4 minutes and teased the right side of the crotch for 30 seconds; the back of the duck roasted for 4 to 5 minutes. Then, roast in the above order in a circular fashion until all the colors are ripe.

3, slice of duck method

Duck baked out of the oven, the first dial off the "blockage", release the belly of the boiling water, and then sliced duck, the order is: first cut off the head of the duck, so that the duck breast up, from the breast of the duck breast protruding from the front of the neck to the neck oblique slice of a knife, and then to the right side of the chest slice of the three or four knives, the left side of the chest slice of the three or four knives, cut the clavicle lifted up forward. After slicing the wing meat, pull up the wing bone and pin it inward on the duck neck. After slicing the duck leg meat, pull up the leg bone, don't in the bladder under the bowels of the nest, slice to the duck buttocks. After the right slice, and then according to the above order slice the left side. 1 2000 grams of roast duck, you can slice out about 90 pieces of meat. Finally, the duck's beak chopped off, from the head of the middle of a vertical hair knife, the duck's head is divided into two halves, and then the duck tail tip slice down, and will be attached to the duck breastbone on the left and right of the two ridge torn off, together with the plate on the table.

Note:

1, duck processing stage, duck slaughter, neck skin pinch the tighter the better, in order to facilitate the slaughter of ducks; scalding, according to the water permeability of the situation to turn, so that the duck hair permeability uniformity, up to the head of the duck hair can be taken off by gently pushing the duck hair, indicating that the whole body of the duck hair scalding moderately; do not over-expand enough, so as not to cause the mouth of the broken run gas, on the contrary, too little gas will make the appearance of the shape of wrinkles not Full; hollowing process, the duck's back should always lean against the back of the left hand to prevent the duck body to run out of gas deflated; washing the duck can not be placed sideways, so as not to squeeze the gas away; hooks do not hook through the neck bone, or only through the skin and did not wear the muscle, so as not to break the neck, fall off in the grilling. Scalded skin when the water should not pour too much or too little, more is easy to make the fat dissolved in the duck skin drying, from the pores to the outward flow of oil, oil flowed through the place is not easy to color, baked out of the color of the duck is not uniform; water pouring less than the pores can not be tightly closed, easy to run, and the skin surface is flaccid, the shape is not beautiful, and do not soak the tail in the pot of boiling water to avoid scalded to the tail of the shrinking unsightly. Drying skin varies according to the season summer rainy summer, can be in the first hit sugar, the first into the freezer to save, in the baking before 2 hours to take out to dry, winter must be about 0 ℃ indoor drying; spring and fall in 8 ℃ indoor drying about 10 hours or so can be. When drying the duck body do not touch each other, so as not to break the skin and run gas.

2, the roaster has a hanging oven, stewing oven and rotisserie, usually with a hanging oven. Hanging oven roast duck is to rely on the role of heat reflection, that is, the fire issued by the door of the heat from the upper wall of the stove shot to the stove item, will be the top of the wall baked hot, and then reflected back to the results of the duck body, can not be with the fire directly prairie grill. Oven temperature should be stabilized between 230℃ and 250℃, avoiding too high or too low. If it is too high, it will make the duck skin shrink and the shoulders blacken; if it is too low, it will make the duck breast out of wrinkles. Roasting time should be based on the different seasons and the size and number of ducks, not too long or too short. Generally speaking, winter roast 1 2000 grams of duck about 45 minutes, summer only 35 minutes, 1000 grams of heavy duck, winter to 40 minutes, summer 30 minutes. When roasting, be careful not to make the breast directly to the fire, so the meat there is tender and easy to scorch, and even cracks and blisters can occur. Two legs thick meat, the most difficult to cook, roast time longer. Duck crotch is not easy to color, must be manually to pick up the tease, the method is: will pick up the duck, in the flame slightly shaking a few times, the duck crotch prairie color, pay attention to, where the lack of color on the prairie where, can not affect the other parts of the meat, especially the breast.

3, piece of duck there are two methods. One is not divided into skin and meat, which is a slice with skin, can be sliced into pieces, can also be sliced into strips; a separate piece of skin and meat, the first slice of skin after the slice of meat. Usually use the first method, the left hand holding the duck leg bone tip or duck neck, the right hand holding the knife thumb can be movable pressure on the side of the knife blade, blade into the meat, thumb press the meat and the knife surface, lift off the slice of meat.

Flavor characteristics:

1, "Peking Duck" has a long history, as early as the North and South Dynasties, "food book" has been recorded in the "roast duck". The Yuan Dynasty days between the calendar year of the imperial physician Kusi Hui written "dietary preparation" in the "roast duck" records, roast duck is "barbecued duck", is the earliest kind of roast duck. The "Peking Duck" began in the Ming Dynasty. Zhu Yuanzhang built the capital in Nanjing, the Ming Palace Imperial Chef will take the Nanjing fat meaty lake duck to make dishes, in order to increase the flavor of duck dishes, using charcoal fire flood roast, so that the duck tastes crispy, fat but not greasy, praised by people, that is, by the Palace named "roast duck". At the beginning of the fifteenth century, the Ming Dynasty moved its capital to Beijing, and the roast duck technology was also brought to Beijing and further developed. The eunuch Liu Ruoyu in the Wanli reign of the Ming Dynasty wrote in his book "History of the Palace - Dietary Happiness", "...... locally roasted geese, chickens and ducks". It shows that roast duck has become a famous Beijing flavor dish. In the early years, in Beijing, the operation of roast duck store has cheap square, Quanjude, Liuhefang, Zhenyuan Hall, etc., which cheap square, Quanjude two of the most famous, so far thriving. Cheap Place opened in the (Qing) Xianfeng five years, has been more than 130 years of history, to operate the stewed oven roast duck and famous. Quanjude was founded in the third year of the Tongzhi reign, and has a history of more than 120 years, and is famous for its roast duck in a hanging oven. After the founding of New China, these two duck restaurants developed faster. There are now eight Quanjude and three Cheap Square restaurants in Beijing. In terms of dishes, the restaurant has developed from the initial "roast duck" and other dishes to the use of various parts of the duck body to make a variety of hot and cold dishes, together with the roast duck on the table, which is the "whole duck table,"". There is no better food than duck in Beijing, and the roasted one becomes the best." This is the beautiful evaluation of "Peking Duck" by the predecessors, and foreigners call it "the most delicious food in the world." All domestic and foreign guests who come to Beijing for sightseeing will enjoy the Peking Duck. There is even a saying in Beijing: "It's a pity that you don't eat roast duck without going to the Great Wall." In 1986, the former capital of Czechoslovakia, Prague, held the "Fifth International Culinary Arts Competition", "Peking Duck" won the gold medal.

2. "Peking Duck" is roasted in a hanging oven, stewed in a brazier and grilled with a fork. Hanging oven and stewing oven roast are the most common. The difference between hanging oven roast and stewing oven roast is that the former generally use jujube, peach, apricot and other hard texture of fruit wood as fuel, close the door and roast with a dark fire, both have the same flavor. Roast duck selection of Beijing duck, in its raised to four pounds or so, forced feeding, after sixty or seventy days of feeding, weight can reach 3 kilograms, and has a fat body, thin skin and breast characteristics, especially suitable for roasting. Peking duck was initially raised in the Yuquanshan ShuiYa river, winter is not frozen, drinking mineral water, eating mineral water fish and shrimp and water plants.

3, "Peking Duck" is rich in nutrients, containing 19.2 grams of protein, 41 grams of fat, 36.2 grams of water, vitamins B1, B2 and calcium, phosphorus, iron, copper, manganese, zinc and other trace elements, and 18 kinds of amino acids.

4, "Peking Duck" eat a variety of ways, the most suitable rolled in the lotus leaf cake or sandwiched between the hollow sesame biscuits to eat, and according to personal preferences with the appropriate condiments, such as green onion, sweet noodle sauce, garlic, etc.. If you like sweet flavor, you can add sugar to eat, but also according to the different seasons, with cucumber strips and carrot strips to eat, in order to clear the mouth to relieve fatigue. Sliced duck bones with cabbage or winter melon soup, a unique flavor. Roasted cold duck, even bone chopped into 0.6 cm wide, 4.5 cm long duck pieces, and then poured full-flavored sauce, can also be used as a cold dish on the table.

5, roasted duck than the weight of raw duck to reduce the weight of 1 / 3 or so, the color of jujube red, oily shiny, crispy skin and tender meat, rich and mellow, burnt and tender, fragrant. The general finished product weighs about 2 kilograms, with a knife blade into willow leaf blade, to 108 slices of qualified, while hot on the table, when the guests slice down, under the knife as fast as lightning, slice with skin, breathtaking.

Responders: Summer of Foam