How to make Beijing roast duck Beijing roast duck is a famous specialty in Beijing, and the raw material is Beijing stuffed duck. The product is characterized by golden and shiny skin, white and tender meat, crispy skin and fragrant meat. The process flow is as follows:

Raw material treatment → blanching skin and cinnamon → cooling embryo → baking → discharging and brushing oil.

1, raw material treatment

Choose 2.5 ~ 3kg healthy ducks, cut off three tubes, slaughter them, feather and gut them, cut off their feet and wings, and wash them with clean water.

2, hot skin

Hanging color After scalding the duck with boiling water for 4 times, pour it with maltose water (maltose: water =1:6).

3. Cool embryo

Hang the scalded duck in a cool and ventilated place to dry the duck's skin.

4. Baking

Plug the duck's anus with a plug, pour boiling water from the neck incision, and then enter the oven. Jujube is the best wood for roast duck, and peach, pear and other fruit trees can also be used. When the furnace temperature rises to 200℃, the roast duck can be cooked. The oven temperature is controlled between 250 ~ 300℃ and baked for about 30 minutes until the moisture in the abdomen is evaporated.

5. Brush the oil out of the furnace

Immediately after the duck is baked, brush a layer of sesame oil to increase the brightness of the duck skin.

References:

Respondent: Cooking Category: Baked Cuisine: Beijing Cuisine.

Category of ingredients: duck and pigeon taste: Maotai flavor

Suitable season: winter

Color and fragrance: golden in color, tender in the outside.

Ingredients: pure duck 1 only

Accessories: maltose 1 0g, sweet sauce 1 dish, Beijing onion1dish, lotus leaf cake or sesame seed cake.

Making:

1) Choose a complete Beijing stuffed duck, and pump air from the cut trachea to separate its skin and flesh and bulge its whole body;

2) gut the duck, then put a wooden stick about 2 inches long to support the sternum, so as to stretch the duck skin, then hook the neck with a hook, then coat the duck skin with a layer of light maltose, and hang it in a ventilated place to dry;

3) Hang the dried duck in the oven, and prepare a hot kettle at hand for pouring water into the duck;

4) In order to cook the duck thoroughly and evenly, it is necessary to constantly turn it over and stir it with a baking rod if necessary;

5) Roast the duck until it is completely brown, and the duck out of the oven seems to be painted with bright paint;

6) Serve sliced duck meat, such as lotus leaf cakes, sesame seed cakes and other condiments, which are placed on the table in advance.