The main ingredient of roast duck is stuffed duck. Because duck filling has the advantages of short feeding time, fast fattening, clear fat and thin, thick subcutaneous fat, tender and moderate, not fishy and not sour. It is the most ideal raw material for making roast duck.

Production method 1. Slaughter

Tools:

Slaughter a knife and a blood basin.

Method: (1) First, hold the roots of two duck breasts with the left hand, then lift the right palm of the duck backwards with the right hand, and then hook it tightly with the little finger of the left hand. Hold the duckbill with your right hand, bend its neck downward, and hold the lower part of the duck head with your left thumb and forefinger to tighten the neck skin. (2) Hold a knife in your right hand, gently cut off the esophagus and trachea, then put down the knife, hold the duckbill with your right hand, make the knife edge aim at the blood basin (a proper amount of water and refined salt is added in advance in the basin), and move the duck up with your left hand to control the duck's blood.

Attention: the operation should be steady, accurate and fast, the incision should be small, the two tubes (esophagus and trachea) should be cut off, and the duck blood should be controlled. In addition, let the ducks drink enough water before slaughter, so that the duck feathers are easy to dry.

2. Hair ironing equipment and tools: a big stove, a big pot, a cold water basin, a water spoon and a small round stick.

Method: (1) Put the pot on fire, add clean water (80% full), and let the water boil to 55 ~ 60℃ (there is no thermometer, you can test the water temperature by hand. The method is: soak your hands in a cold water basin first, then put them in the pot for quick stirring. If you can stir them for 3 ~ 4 times continuously, your hands will be too hot to stir again, and then you can scald the ducks in the pot. (2) When ironing, first hold the duck's paw with your left hand, immerse the duck's head in the pot and shake it with your hands. Then put the duck into the pot, and move it back and forth along the duck with a small wooden stick to make the duck feathers permeate evenly. The duck is scalded in water for about 3 minutes (try to pluck the feathers by hand while scalding). When the duck feathers are easily plucked, it means that the duck feathers are scalded, and the duck should be taken out immediately. Note: when ironing, the action should be fast, the water temperature should be moderate, and the ironing time should be appropriate.

Step 3: hair

Equipment and tools: a wooden chopping board and a cold water basin. Method: (1) Put the scalded duck breast face up on the chopping board, press the duck body with your left hand, pour some cold water on the duck breast with your right hand, and then brush the duck breast down with your right hand (lightly). (2) Turn the duck over, put it on the feather under the duck, and then hold the duck down with your left hand. Use your right hand to brush the hair off the duck's back and tail tip. Then, remove the hair from the duck neck and head. Note: the operation should be quick and light, the duck feathers should be clean, and the duck skin should not be broken or damaged.

4. Hair selection equipment and tools: a wooden basin (or iron basin) and a pair of duck tweezers (duck tweezers are a special tool for picking duck hair). Methods: (1) wool selection should be carried out in a basin (cold water is used in spring, summer and autumn, and warm water can be used in winter). When choosing hair, hold the duck body with your left hand and duck tweezers with your right hand to clean the remaining hair and fetal skin of the duck body. (2) When choosing wool, pay special attention not to damage the duck body, and don't repeatedly touch a certain part of the duck body with your fingers, otherwise the duck body will cause oil spill and affect the quality. Note: the action of selecting wool should be fast and steady, the residual wool should be selected cleanly, and the duck skin should not be spilled or damaged.

5. Equipment and tools for eviscerating the cavity: an air compressor, a spatula, a cold water basin and a duck support.

Method: (1) Place the duck breast upward and the duck head outward. Hold the duck's paw with your left hand, lift it up slightly to tighten the duck's leg, and chop the duck's paw from the joint with your right hand with a knife. Then, turn the duck over, make the duck head face inward, break the duck bill and pull out the duck tongue. (2) Turn up the duck skin at the knife edge of the duck neck, pull the esophagus and trachea with your left hand, and gently poke the thumb of your right hand along the esophagus and trachea under the duck neck to the top of the duck's bladder. Then pull off the trachea and take it out. (3) Hold the duck's head with the left hand, poke the air nozzle of the air compressor into the knife edge of the duck's neck with the right hand, and start to inflate (the air is inflated into the fat layer outside the skin and meat). When the gas is filled to 890% full, pull out the gas nozzle and hold the root of the duck neck with your left hand to prevent gas from escaping. (4) Stick the index finger of the right hand into the anus for 3 ~ 4cm, bend the index finger upwards, hook the tail end of the large intestine, and break the joint between the large intestine and the anus. Then, move the right duck arm forward, stick it with your left hand, hold a knife with your right hand, and cut a 3 ~ 5 cm knife under its right arm. (5) Put the thumb and forefinger of the right hand into the knife under the duck's arm. Pull out the head of esophagus and trachea. Then wrap the pulled esophagus around the index finger of the left hand and tighten it. At the same time, the thumb and forefinger of the right hand extend into the duck cavity, hook off the soft tissue connected with the internal organs from top to bottom, then hook the duck gizzard, and pull out the internal organs with both hands at the same time. The right index finger and middle finger extend into the duck cavity again. On both sides of the spine. Take out the lung lobe. (6) With the index finger and middle finger of the right hand, poke the duck brace into the duck cavity from the knife edge, place the lower end of the duck brace on the spine, tilt it forward slightly in an upright position, and then pull it back after it is stabilized, so as to clamp it into the sternum and triple bone, so as to support the duck body.

Attention: the evisceration should be quick, the knife edge should be small, the duck body should be free of blood stains, the duck body should be full of inflation, the skin surface should not be broken, the internal organs should be cleaned, and everything (duck liver, duck intestines, duck gizzard, etc.) should be intact.

6. Bore measuring hook

Equipment and tools: a large basin (or pool).

Method: (1) Put the thumb of the left hand into the incision under the duck's arm, hold the duck's back with the other four fingers, and then press the duck into the basin (or pool) to fill the duck cavity with clear water. Then, put the duck's head up and lift the duck. Use the index finger of the right hand to poke into the anus of the duck, hook up the ileum head, and make the water flow out of the anus. Then press the duck into the water, so that the duck cavity is filled with water, and the duck head is turned downwards, so that the water in the duck cavity flows out from the skin of the neck and the duckbill, and the impurities and mucous membranes in the duckbill and the duck neck are washed out, and the washing of the cavity is finished. (2) Hold the duck's head with the left hand, lift the duck, place it at the lower end of the duck's head with the right hand, and stroke it down to the root along the duck's neck to remove the rest air. Then put the thumb and forefinger of the right hand into the knife edge under the duck's arm, lift the duck, release the left hand, and make the duck's head hang down. Use a duck hook to lower the hook at the duck neck 5 ~ 6 cm away from the root of the duck neck, so that the tip of the duck hook is exposed from the other end. Attention: Wash the duck cavity, duck neck and duck bill, and hook out the soft tissues in the intestine and duck cavity. There is no blood stain on the duck's skin, and the duck hook should be hung correctly and the hook distance should be moderate.

7. Scald the skin and color it with sugar (hanging color)

Equipment and tools: a stove, a large pot, a basin filled with sugar water and a water spoon.

Methods: Rinse the basin containing sugar water, add maltose and water and mix well. Then put the pot on the fire, add water, and boil until it boils. Lift the duck hook with your left hand, lift the duck to the top of the pot (be careful not to immerse the duck head in the water), hold the spoon in your right hand and scoop up the boiling water in the pot. From the knife edge of the duck body, scald the duck skin from top to bottom (3 ~ 4 times). After scalding the duck skin, quickly lift the duck to the top of the sugar water basin, and pour the duck with the evenly stirred sugar water for 3 ~ 4 times. Just control the water in the duck cavity.

Proportion of mixed sugar water and mixing method;

The ratio of 1 ∶ 5.6 ~ 6 for jujube-red roast duck is generally (that is,1kg maltose is mixed with 5.5 ~ 6 liters of clear water).

Generally, the ratio of golden roast duck is 1: 6.5 ~ 7.5 (that is,1kg maltose mixed with clear water is 6.5 ~ 7.5 liters).

When mixing, firstly put maltose into a basin, drain it with a small amount of warm water, then add clear water according to a certain proportion and stir it repeatedly by hand to make it uniform (if white sugar is used, first add a small amount of clear water, boil it for a while on fire, then pour it into the basin, add clear water according to a certain proportion and stir it evenly).

Attention: use strong fire, water should be boiled away, the ratio of sugar to water should be moderate, and duck skin should be scalded bright and beautiful.

8. Dry blanks

Equipment and tools: one duck pole and one set of duck pole (or duck rack).

Methods: The boiled and sugared duck blank was hung on a duck hanger (or rack) and placed in a cool and ventilated place to dry the duck skin. Generally, it is aired for about 24 hours in spring and autumn, and 4 ~ 6 hours in summer. In winter, the airing time should be appropriately increased.

Note: When drying duck blanks, avoid sun exposure and do not use high-intensity lamps. In winter, do not install heating equipment indoors. Observe the change of duck blank at any time when it is dried. If oil spills from duck skin (oil beads appear), take it off immediately and hang it in the cold storage for preservation.