Preparation of Cantonese-style crispy roast duck. The roasted duck neck is crispier and more delicious. Nowadays, people very much recognize and approve of the consumption form of duck neck. At present, this kind of fast food consumption can be said to have ushered in its spring. With the short-term exchanges of food culture and food, Cantonese crispy roast duck neck has spread from regional characteristics to all over the country, and has become more and more popular. The more gourmet consumers love, favor and affirm it. Just because the Cantonese-style crispy roasted duck neck is so delicious, don’t think it must be difficult to make. In fact, that’s not the case. The production process is also relatively simple. First of all, the skin of the Cantonese crispy roast duck's neck is relatively rough, and it is easiest to get water on the skin. If the skin on the neck is not good, it cannot be said about other parts. This is the key to success in making roast duck neck.

Secondly, the neck cortex structure of roast duck has little fat under the cortex. The sugar in the water in the epidermis can easily decompose under high temperature and turn into golden yellow, then maroon red, and the color will gradually become darker. The same reason why the skin of roasted duck neck is crispy is due to the synergistic effect of the skin water and the high temperature in the furnace. Many people like Cantonese crispy roasted duck neck because the skin is crisper and more mellow. It is possible that the skin of the duck has been blanched for too long, causing the skin to become oily. Cantonese style crispy roast duck cooking technique, it is also possible that the skin of the duck is stained with oil before blanching, and the oil will not be easily removed after blanching. If there is oil on the skin of a bare duck, it will affect the coloring water. If the skin surface is not good, it will affect the coloring. The best solution is to check whether there is oil on the skin of the duck before blanching it. If there is any oil stain, it should be dealt with in time. At the same time, when blanching the duck, pay attention to controlling the blanching time. It can be seen that the technique of making Cantonese crispy roast duck requires special attention to details in order to achieve good results.