First of all, what kind of duck is used to make roast duck? It is very important to choose a good duck. It must be fresh and healthy. Choose white feather duck, also called white duck. This kind of duck is characterized by its large size, fresh and thick meat quality, and relatively cheap price. As early as 20 17, I purchased a catty of duck about 1 1 yuan. Generally, fresh ducks are 4-5 kg after being killed. A clean duck weighs about 5 kg. If you are opening a shop, you must use high-quality fresh white duck, which is not only the quality of the duck, but also an important factor for the success of opening a shop. Don't choose frozen ducks. The meat of such ducks is not delicious and very firewood.

Then I'll talk about how to make roast duck sauce: 1. white sugar1500g, 2500g of zhuhou sauce, 2000g of oyster sauce, 45g of seafood sauce1000g, a packet of thirteen spices, 30g of chicken powder, 50g of pepper paste, 50g of spiced powder and 50g of ginger powder.

2. In addition, licorice, dried tangerine peel, cinnamon, grass country, clove and star anise are ground into powder, and 200 grams are added into the formula 1;

Prepare dried onion 1 50g and garlic (200g), mince them, add about 500g of blending oil to the pot, pour in the good onion and garlic, add 20g of star anise, and slowly fry until the minced garlic is golden yellow. After smelling a strong aroma, pour all the ingredients of1and 2 into the pot, stir fry slowly with low fire, and keep turning the sauce. Turn it for about 10 minutes, and our roast duck sauce will be ready.

Now we have to prepare salted duck, which is called Huai salt.

Formula of Huai salt: 3. Salt 4000g, sugar1500g, thirteen spices 45g, monosodium glutamate 500g, galangal powder 200g, spiced powder 200g, pepper paste150g;

4. clove, star anise, tangerine peel, cinnamon, licorice and tsaoko are ground into powder and added with 300g;

Now start making Huai salt. Wash the pan. When the water is dry, put all the ingredients of 3 and 4 in the pan and saute it. It can be done with medium and small fire. After frying for 10 minutes, it is almost ready for use. I didn't leave the picture behind, so I didn't have it.

Then it is adjusted to crispy water. Ducks will fail without crispy water, so it is very important.

Formula of crispy water: white vinegar 10 kg, maltose 3 kg, white wine 1 kg, red Zhejiang vinegar 1 kg. Stir and absorb completely, or let maltose melt slowly in warm water.

Now start making: after washing the selected duck, add 60 grams of roast duck sauce, 30 grams of Huai salt, 10 grams of white wine and 150 grams of clear water into the belly, sew it up as my belly with an iron needle and set it aside.

Now the salted duck needs hot water and cold water. After all the ducks are fed. Prepare a pot of water and boil it to 70-80 degrees. After the duck is soaked in hot water, it is cold water. After cold water, hook it with a roast duck hook to dry the water for later use.

After all the ducks are chilled, they are hung up and dried for half an hour. Then all the ducks can be dried with crispy water again. Finally, they are hung up and dried in a room at room temperature 10-20 degrees for one night. In winter, fans are turned on and air conditioners at 17 degrees are used for one night. Only in this way can the ducks' skins be dried and baked in an oven the next day to be crispy.

Now let's talk about the time and temperature control of roast duck. Generally speaking, the temperature of roast duck in the oven is 200 degrees. We use fruit charcoal. We burn a few pieces of charcoal in the stove and put them in the oven. Then we fill up the charcoal and wait for it to burn completely before putting the duck in for roasting. The roast duck usually takes about 50 minutes, depending on the size of the duck. After the duck is roasted for 20 minutes, the temperature of the fire needs to be adjusted to about 160 degrees, and it can't be 200 degrees all the time. You can hook a duck out in 45-50 minutes and put an iron needle into the duck's chest to see if there is blood coming out. If there is no blood, it means it is cooked.

Note: 1. Duck should be roasted on the back for 20 minutes first, because the bones on the back are difficult to cook. After that, change one side every 10 minute, so that the duck will be beautiful after being roasted all over;

2. It is best to roast the duck until it is just cooked, so that the duck meat is tender and juicy, and it will not be disassembled when eaten.