1, raw material treatment: 2.5-3kg healthy ducks are selected and slaughtered by cutting off three tubes.

Slaughter and bloodletting, blanch the hair with 55-60℃ water for about 3 minutes. The operation of blanching and molting the hair should be light and fast, and the hair should be clean without hurting the skin. Then, make a small incision under the duck's wings, take out the internal organs, take out the viscera quickly, cut off the duck's feet and wings, and then rinse the cavity and neck.

2. Scalding and coloring: scald the duck body with caramel boiling water for 3-4 times from top to bottom, and then pour the duck body with sugar water, which is generally prepared by caramel and water in the ratio of1:6-7.

3. Blank cooling: Hang the scalded duck in a cool and ventilated place to dry the duck's skin. Generally, it will be cooled for 24 hours in spring and autumn and 4-6 hours in summer.

4. Baking: First, plug the duck's anus with a plug, pour boiling water from the neck knife edge, which is called soup filling, then color it again, and then enter the oven. Jujube is the best wood for Beijing roast duck, followed by peach, apricot and pear. After the wood is lit, the roast duck can be cooked when the furnace temperature rises above 200℃. The temperature of the roast duck is the key. Generally, the furnace temperature is controlled between 250℃ and 300℃. During the baking process, the duck's orientation is adjusted according to the duck's coloring situation, which usually takes about 30 minutes. The cooking degree can also be judged according to the color in the cavity when the duck is baked. When the soup is pink, it means that the duck is cooked at 7-8 minutes. We must pay attention to this.

5. After the duck is baked, it is best to brush a layer of sesame oil immediately to increase the brightness of the duck skin.

Method 2

Name of the dish: Beijing stuffed duck

Cuisine: Beijing cuisine

Ingredients: light duck (about 4 kg), Beijing onion or onion segments (two), sweet noodle sauce (two tablespoons), pancake (appropriate amount), cucumber (sliced) (half), ingredients: salt (two teaspoons), wine (one tablespoon), duck skin coating: maltose (two tablespoons), and water (three cups).

manufacturing process

1, the duck opens a hole outside the wing bottom, takes out the intestines (you can ask the duck stall to do it for you), washes them, and spreads the duck cavity evenly with ingredients.

2. Put a three-inch long piece of wood into the duck cavity, cross it between the two wing bones, insert a tube into the duck head, and blow to make the duck swell in all directions.

3. Spray the duck skin with boiling water until it bulges, cook and dissolve the duck skin material, spread the duck skin evenly and hang it in the windy place to dry.

4. Put the duck on the stove with a fork and burn it. It must be rotated repeatedly and oiled many times until the skin is crisp and golden red.

5. If roasted in the oven, the duck is wrapped in tin foil and roasted until it is 80% mature. Remove the tin foil and bake until the duck skin is golden yellow. Take it out and pour the duck skin with boiling oil until it is crisp and serve.

6. Slice the duck skin while it is hot, accompanied by scallions, cucumbers, sweet noodle sauce and pancakes.