Eating Ingredients Main Ingredients: half a net duck, one potato, half an onion; Marinade: pepper salt, star anise, cumin, ginger, cinnamon, garlic, green onion, peppercorns, soya sauce, salt, sugar, cooking wine, water mix; Brushing Ingredients: old soya sauce, honey, fruit vinegar mix. Delicious Chinese food network dipping sauce: duck fat, sweet noodle sauce, water, sugar. Edit this section Crispy Roast Duck Characteristics Oily and shiny, crispy skin and tender meat, rich and fragrant, burnt on the outside and tender on the inside, fragrant, and also rich in vitamins B1, B2 and calcium, phosphorus, iron, copper, manganese, zinc and other trace elements, and 18 kinds of amino acids. Edit this section of the production method 1, the pepper salt evenly and carefully coated in the duck inside and outside, and then all the other marinades mixed into the container, and then into the duck marinated for a day, halfway through the turn to make it uniformly flavored; 2, will be marinated duck removed (marinade to stay), with a steel fork diagonally fork the duck, boil a pot of boiling water and keep it boiling, over and over again, the boiling water poured over the duck, repeated several times, until the 3, hot skin of the duck while hot, brush with a good mix of brush, and so on the surface after drying, repeat 1-2 times; 4, will brush the duck upside down in a cool ventilated place to dry, during the period of 2-3 times to brush brush, cut off the tips of the duck wings; 5, use tin foil to wrap the duck wings, duck legs and other meat less bone places, baking tray bottom pad potatoes, onions, put on the duck, the marinade will be poured out previously Use the oven bowl, put the bottom of the oven, duck into the middle layer, the oven on the lower heat, 340 degrees Fahrenheit (170 degrees Celsius) 40-45 minutes; 6, take out 1-2 times in the middle of the baking to brush the material, after 40-45 minutes of baking, remove the bottom of the marinade, turn up the oven temperature to 400 degrees Fahrenheit (205 degrees Celsius) 15-20 minutes, tear off the package of duck wings, duck legs of the tin foil and then Turn on the upper heat and roast for 10 minutes; 7, cold pan, take out the duck oil roasted in the roasting pan and pour it into the pan; 8, add 2 tablespoons of sweet noodle sauce, ? tablespoon of sugar and stir-fry over low heat; 9, add an appropriate amount of water, cook until thick and bubbling, and serve as a dipping sauce. Edit this section Crispy roast duck eating method Skin roast duck eating method is diverse, the most suitable for rolled in the lotus leaf cake or sandwiched in the hollow sesame baklava to eat, and according to personal preferences with appropriate condiments, such as green onion segments, sweet noodle sauce, garlic puree, and so on. 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. The sliced duck skeleton can be boiled in soup with cabbage or winter melon, which has a special flavor. After baking the cool crispy roast duck, even bone chopped into 0.6 cm wide, 4.5 cm long duck pieces, and then poured with full-flavored sauce, can also be used as a cold dish on the table. Edit this section of the delicious tips 1, because beforehand to take pepper salt rubbed duck, so the marinade can not be too salty, you can use chopsticks to dip taste, slightly lighter than the usual stir-fried vegetables can be, so as not to be too salty, the net soak over the marinade of the duck, even if baked is also delicious and juicy; 2, open the water to pour the duck to pay attention to the safety of the force to be big, hand to lift up the temperature of the water to be hot, and more than a few times to pour; 3, brushing only for color, so that the skin of the duck crispy, so from the air-drying To roast the whole process, insist on brushing a few times, and each time try to wait for the previous brush brush slightly dry before brushing, the concentration is slightly thicker for good; 4, the duck hanging in the outdoor, it is best to cover with a screen, so as not to bees, mosquitoes and flies harassment, the weather is too high, the fan can be used to blow dry quickly; 5, the first half of the duck, the marinade will be placed in the oven, you can avoid over-drying of roasted duck, so that the duck meat to maintain the taste Juicy, but the second half to remove, so that the skin is not easy to bake crispy, roast duck bottom pad potatoes and onions, can make the duck meat flavorful and uniform heat; 6, duck breast and other meat fat place easy to bake paste, duck wings, duck legs and other meat less bone place easy to bake scorched, pay attention to the use of tin foil wrapped in tin foil bright side facing out; 7, the power of each oven is not the same, please observe the duck at any time, the sixth step of the time to pay particular attention to if found that the time is not up, roast duck partially darkened, you can take the tin foil to cover the place, you can prevent the paste, tin foil bright side out; 8, commercially available sweet pasta sauce is generally too dry and salty, you can dilute their own stir-fried food, different tastes of each family, sugar can be stir-fried and then added to the duck oil is cold when it is necessary to put the sweet pasta sauce to avoid bursting the pot; 9, small cucumber cut strips, white onion julienne is the best companion to the duck, the North American can not buy Onion students can try to use a larger green onion white shredded into the light sugar soaked in water, the flavor and white onion is not much difference; 10, slicing duck with a hand-held knife, tilted at about 30 degrees of slice; 11, package duck spring pancakes can be made . [1] Edit this section of the preparation of spring pancake skin 1, take the flour 1.25cup into the basin, left hand take the right amount of boiling water, right hand take chopsticks, while pouring water, while using chopsticks to stir, and finally and into a moderately soft and hard dough, covered with plastic wrap molasses 30 minutes; (why I wood honestly confided to the number of boiled water le, because it is the first time to do, estimated that probably about the same as the dumpling skin, there is no calculations, and later do it on! (2); 2, the molten dough rolled into long strips, cut into small doses of uniform size, each small dose rolled into a round dough (than the dumpling skin can be larger than the circle); 3, each round dough drops of 2-3 drops of corn oil to wipe open (oil do not more); 4, and then all of the round dough fall together will be a little bit of dough rolled out (rolled halfway remember to roll over and then rolled, such as not turning over the cake because of the uneven upper and lower forces, the size varies); 5, the pot of boiling water, the dough is not very big, but it is not a good idea to use the dough to roll out. size); 5, the pan is heated, do not put oil, put the rolled out stack of cakes into the pan, 10-15 seconds or so to turn the cake over, because it is hot, so quickly cooked ~ (cake is hot, do not want to become a "hot pig's hand" remember to use a rubber knife to turn); 6, the top layer of the cake has been cooked to uncover down (a spring pancake is complete!), so repeat, so repeat, so repeat, so repeat! ), so repeated over and over again, until the last one ~ ~ look is not very thin le? From the beginning of cooking to cook a good cake should be wrapped in plastic wrap to avoid air drying.