Condiments

There are three condiments for roast duck; the first is sweet noodle sauce with green onion strips, which can be paired with cucumber strips, radish strips, etc.; the second is minced garlic with soy sauce, which can also be paired with Served with radish strips, etc. Mashed garlic can relieve greasiness. Dip slices of roast duck into mashed garlic and soy sauce. It adds a hint of spiciness to the fresh aroma and makes the flavor more unique. Many customers particularly prefer this ingredient. The third type is white sugar. Some customers refuse to eat either onions or garlic, but they like to eat the crispy duck skin dipped in fine white sugar. This way of eating is especially suitable for women and children.

Of course, the most common condiment for eating roast duck is still the first one, which is sweet noodle sauce and scallions. Use chopsticks to pick up a little sweet noodle sauce, spread it on the lotus leaf cake, add a few roast duck slices to cover it, add a few onion strips, cucumber strips or radish strips, roll up the lotus leaf cake, it is really delicious.

Staple food

The main food when eating roast duck is lotus leaf cake. There is such a record in the book "Shuntianfu Zhi" in the Qing Dynasty: "Roast duck is eaten with slices of pastry." This kind of pastry is lotus leaf cake. In addition to lotus leaf cakes, there are also hollow sesame seed cakes. The roast duck is dipped in sweet noodle sauce and stuffed into hollow sesame pancakes with scallions and other ingredients. The taste is also delicious.

The seasons for eating roast duck

To really eat roast duck, we pay attention to the three seasons of spring, autumn and winter. In winter and spring, duck meat is relatively fat and tender; in autumn, the weather is high and the air is cool, which is most suitable for making roast duck regardless of the temperature and humidity. Ducks in autumn are also fatter, as evidenced by the proverb "The ducks are fatter in autumn, and the chickens in the cage are fatter". Only in summer, because the weather is hot, people don't like greasy food; secondly, Peking duck is afraid of heat and loses weight every summer; thirdly, the air humidity is high, and the duck blanks are often wet, so when roasted like this, the duck The skin tends to become crispy (not crispy).

The size of the duck

The choice of duck is very important. The breeding period of ducks purchased in Quanjude cannot exceed 90 days. The feathers should be shiny, white and flawless, with short wings and long back, thick and short legs, plump chest and fat body. Duck weighs 5 and a half to 6 pounds. If the duck is too small, it will be meaty; if it is too big, it will look fat.

The duck is slaughtered to remove blood and feathers, remove the internal organs, chop off the duck wings and duck paws, and then sugar-color and air-dry it to make a duck blank, which weighs about 3 to 4 kilograms. The roasted duck weighs about 2 kilograms and 4 taels. It is required to cut 80 to 100 slices. The meat of a roast duck is about 1 kilogram and 2 taels.

Slicing method

The skill of making roast duck is half roasting and half slicing. After the roast duck is roasted, it should be sliced ??and eaten immediately, or the duck breast should be sliced ??and plated in time before the duck breast is concave, and arranged neatly. When you eat it in your mouth at this time, the skin is crispy and the meat is tender, making it the most delicious. There are two ways to slice duck: one is to slice the duck skin while it's hot and eat it, which is crispy and fragrant, and then slice the duck meat. The other type has meat and skin on each piece, which is about the size of a clove leaf, thin but not broken. It is eaten wrapped in lotus leaf cake, which is crispy, fragrant and tender.