(2) Pickling: put the washed and drained duck blank into a basin, and then put the prepared marinade in turn. Firstly, 50-80g of homemade marinade is evenly smeared into the cavity of duck blank, and then shallots, ginger slices, star anise, Amomum tsaoko, fragrant leaves and cooking wine are added in turn.
Sew the opening with a goose tail needle (like sewing clothes) to prevent the marinade from leaking and leaking. After sewing, let it marinate for 30 minutes, and keep turning the duck over, so that the marinade can roll evenly and taste evenly. When the duck is salted, it can be boiled in boiling water for later use, and a little cooking wine can be added to the water, which is very useful for removing the fishy smell of the duck.
1) scalding: Put the marinated duck belly up, insert it into the air pipe of the air pump from the neck, and hold the insertion port with your left hand (to prevent air leakage). Insert two fingers of the right hand from the bottom of the duck, block the air outlet, and then turn on the air pump to fill the air between the skin and meat of the duck blank. When the duck blank bulges like a balloon, the skin and meat are filled with air, and immediately put it into the boiling water pot to scald the skin.
At this time, take the duckbill, put the duck into the pot, turn it over and iron it evenly. The injected gas will stay under the skin because of the shrinkage of pores, which will make the duck bulge, so that it will be heated evenly when roasting. Be careful not to scald for too long, too long will make the pores of duck skin oily and affect the subsequent epithelial moisture. Scalded pores shrink for about 3 minutes.
2) Covering with crispy water: evenly covering the cooked duck blank with crispy water.
3) Blow-drying: Hang the duck blank evenly covered with crispy water in a ventilated place, blow-dry its skin, and then stick cotton paper on the neck to prevent water from flowing out and leaving water marks, which will affect the crispy effect. Generally, the skin can be dried in 4-5 hours.
4) Baking: adjust the hook of the dried duck blank, hook the double hook into the armpit depth of the duck blank, then wrap the duck neck around the hook ring, and insert the duck head into the ring to hang the duck blank firmly. If only the skin is hooked, it may be unhooked during baking and fall into the furnace.
After adjustment, light the fire, empty the fire for 5 minutes, preheat the furnace temperature, and then lift the duck blank neatly and evenly, with the back facing the fire and the abdomen facing the furnace wall. After hanging, bake on high fire for 5 minutes, then adjust the oven door to medium fire (220 degrees) and bake for 30-40 minutes, during which the duck blank can be turned over and heated evenly.
After baking, turn on the stove and look at the skin color. If the color is still light, you can bake it on high fire for 5 minutes. When the color is slightly light golden yellow, it can be baked. Because the color will deepen after baking, it should be slightly lighter when baking.
After the goose tail needle is taken out of the oven, the soup in the abdominal cavity is released, which can be used to dip the roast duck, and the delicious roast duck can be sold. Note: Don't braid the roast duck in the oven to see if it is ripe. If the juice drips like clear water, it can be baked for a while. If you pour a little oil on it, it will be cooked.