To cook crispy roast duck in a home oven, we should first consider the size of the oven. If it is less than 30L, it is recommended to make roast duck legs. Because the oven is too small and the power is not enough, the hot air can't cover the ingredients, and it will eventually become a steamed duck instead of a roast duck.

Peking roast duck

Production method:

To cook roast duck, you need to choose stuffed duck instead of meat duck. The former is deliberately fattening and oily. When you cook roast duck in the north, you will open your neck and take out your internal organs. When you cook roast duck in Guangdong, you will cut a knife on your stomach and stuff it with a little seasoning.

Then make crispy water. The preparation method of crispy water can be as follows: firstly, 200g of maltose is dissolved in150g of boiling water, and then evenly stirred with 600g of white vinegar, 80g of red Zhejiang vinegar and 50g of carved wine. You can also put maltose in a stainless steel barrel, pour white vinegar, red vinegar, carved wine and water respectively, then heat it with low fire until maltose is dissolved and stir it evenly.

Then pour crispy water on the washed duck and let it stand for a day. Yes, let the ducks live for a day. Then the oven is preheated for half an hour (pay attention to preheating for half an hour, otherwise the temperature will drop sharply as soon as the oven door is opened). When roasting, you may need to turn the duck 180 degrees according to the situation to make the other side evenly colored.

After roasting, you can take out the roast duck and start to enjoy it with seasoning!