Roast duck preparation method Raw material formula:

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

Preparation method 1. Butchering

Tools:

A slaughtering knife and a blood basin.

Method: (1) First hold the roots of the two duck wings with your left hand, lift the right palm of the duck back with your right hand, and then hook it tightly with the little finger of your left hand. Hold the duck's bill with your right hand and bend its neck downward. Use your left thumb and index finger to pinch the lower part of the duck's head to tighten the neck skin. (2) Hold the knife in your right hand, gently cut off the esophagus and trachea, then put down the knife, hold the duck's bill with your right hand, align the knife edge with the blood basin (an appropriate amount of water and refined salt have been added to the basin in advance), and lift the duck body upward with your left hand Move and control the duck's blood.

Note: The operation must be steady, accurate and fast, the incision must be small, the two tubes (esophagus and trachea) must be cut, and the duck's blood must be controlled. In addition, the ducks should drink enough water before slaughtering, so that the duck feathers will easily fade.

2. Ironing equipment and tools: a large stove, a large pot, a cold water basin, a water spoon, and a small round wooden stick.

Method: (1) Put the pot on the fire, add water (80% full), and wait until the water boils to 55~60℃ (there is no thermometer, you can test the water temperature with your hands. The method is: put your hands first Soak it in a basin of cold water, then put it into the pot and quickly stir it. If you can stir it 3 to 4 times in a row, your hands will be so hot that you can no longer stir it, which means the water temperature is moderate), then you can put the duck in the pot and scald it. (2) When scalding, first hold the duck's paw with your left hand, immerse the duck head in the pot, and shake it with your hands. Then put the duck body into the pot and use a small wooden stick to move it back and forth along the duck body to make the duck feathers evenly water-permeable. Blanch the duck in water for about 3 minutes (try to pluck out the duck's feathers with your hands while scalding). When the duck's feathers are easily pulled out, it means that the duck's feathers are scalded and the duck should be taken out immediately. Note: When perming, the action should be fast, the water temperature should be moderate, and the perming time should be appropriate.

3. Hair removal

Equipment and tools: a wooden chopping board and a cold water basin. Method: (1) Place the blanched duck breast side up on the chopping board, hold the duck body with your left hand, pour some cold water on the duck breast with your right hand, and then use your right hand to remove the duck breast hair (use gentle force). (2) Turn the duck body over, place it on the duck feathers, and then hold the duck body with your left hand. Use your right hand to trim the hair off the duck's back and tail tip. Then, trim off the duck neck and head hair. Note: The operation should be quick and light, the duck feathers should be shaved cleanly, and the duck skin should not be damaged.

4. Feather 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 feathers). Method: (1) Hair selection must be carried out in a water basin (cold water in spring, summer and autumn, warm water in winter). When selecting feathers, hold the duck body with your left hand and duck tweezers in your right hand to clean the remaining feathers and fetal skin of the duck body. (2) When selecting feathers, pay special attention not to damage the duck body, and do not repeatedly touch a certain part of the duck body with your fingers, otherwise the duck body will cause oil spillage and affect the quality. Note: The hair selection action should be fast and steady, the remaining hair should be clean, and the duck skin should not spill oil or be damaged.

5. Evisceration (cavity removal) equipment and tools: an air compressor, a raw knife, a cold water basin, and a duck brace.

Method: (1) Place the duck breast upward and the duck head outward. Hold the duck paw with your left hand, lift it slightly upward to tighten the duck leg meat, and chop the duck paw from the joint with the knife in your right hand. Then, turn the duck body over so that the duck head is facing inward, open the duck bill and pull out the duck tongue. (2) Turn up the duck skin at the incision of the duck neck, hold the esophagus and trachea with your left hand, and gently poke the esophagus and trachea under the skin of the duck neck with the thumb of your right hand to the top of the duck shoulder. Then pull off the trachea and take it out. (3) Hold the duck head with your left hand, insert the air nozzle of the air compressor into the knife edge of the duck neck with your right hand, and start inflating (inflate the air into the fat layer inside the skin and outside the meat). When the air is 80-90% full, pull out the air nozzle and hold the base of the duck's neck tightly with your left hand to prevent air leakage. (4) Poke the index finger of your right hand 3 to 4 centimeters into the anus, bend the index finger upward, hook the tail end of the large intestine, and pull off the connection between the large intestine and the anus. Then, move the right duck shoulder forward, hold it with your left hand, hold the knife with your right hand, and cut a 3-5 cm incision under the right shoulder. (5) Insert the thumb and index finger of your right hand through the incision under the duck's shoulder. Pull out the esophagus and tracheal head. Then wrap the pulled out esophagus around the index finger of your left hand and tighten it.

At the same time, insert the thumb and index finger of the right hand into the duck cavity, hook up the soft tissue connecting the duck cavity and the internal organs from top to bottom, and then hook the duck gizzard. Use both left and right hands to pull out the internal organs. Insert your right index finger and middle finger into the duck cavity. On both sides of the spine. Remove the lung lobes. (6) Use the index and middle fingers of your right hand to insert the duck stay into the duck cavity from the edge of the knife. Place the lower end of the duck stay on the spine and tilt it slightly forward in an upright position. After stabilizing it, pull it back and snap it in. The sternum and three* bones support the duck body.

Note: The evisceration action should be fast, the knife edge should be small, the duck body should have no traces of blood staining, the duck body should be plump with air, the skin should not be broken, the internal organs should be removed cleanly, and all other parts (duck liver, duck Intestines, duck gizzards, etc.) should be intact and not broken.

6. Bore measuring hook

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

Method: (1) Use the thumb of your left hand to insert the incision under the duck's shoulder, support the back of the duck with the other four fingers, and then press the duck body into the basin (or pool) to make the duck The cavity is filled with clear water. Then, lift the duck with its head upward. Use the index finger of your right hand to poke it through the duck's anus and hook out the ileum head so that the water flows out of the anus. Then press the duck into the water to fill the duck cavity with water. Turn the duck head down so that the water in the duck cavity flows out from the neck skin and duck bill, and flush out the debris and mucous membrane in the duck bill and duck neck. , the shabu-shabu is over. (2) Hold the duck's head with your left hand, lift the duck, use your right hand at the lower end of the duck's head, and stroke down the duck's neck to the root to remove the remaining air. Then insert the thumb and index finger of your right hand through the incision under the duck's shoulder, lift the duck, release your left hand, and let the duck's head hang down. Use a duck hook to hook the duck's neck 5 to 6 cm away from the root of the duck's neck, so that the tip of the duck hook is exposed from the other end. Note: The duck cavity, duck neck, and duck bill should be rinsed clean, and the circulatory intestine and soft tissue in the duck cavity should be hooked out. The duck's skin should be free of blood stains. The duck hook should be hung upright and the hook distance should be moderate.

7. Blanch the skin and add sugar color (hanging color)

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

Method: Rinse the basin containing the sugar water, add the caramel and water and mix well. Then put the pot on the fire, add water, and bring to a boil. Lift the duck hook with your left hand and lift the duck to the top of the pot (be careful not to let the duck head immerse in the water). Hold the hand spoon in your right hand and scoop up the boiling water in the pot. Starting from the knife edge of the duck body, scald the duck skin from top to bottom (scald 3 to 4 times). After the duck skin is blanched, quickly lift the duck to the top of the sugar water basin and pour the mixed sugar water over the duck body 3 to 4 times. Remove the water from the duck cavity and serve.

The ratio of sugar to water and the mixing method:

The ratio of maroon roast duck is generally 1:5.6-6 (that is, 1 kilogram of malt sugar is mixed with 5.5-6 liters of water).

The ratio for golden roast duck is generally 1:6.5-7.5 (that is, 1 kilogram of malt sugar is mixed with 6.5-7.5 liters of water).

When mixing, first put the malt sugar into a basin, add a small amount of warm water to drain, then add clean water according to a certain proportion, and stir repeatedly with your hands until it is uniform (such as using white sugar, First, add a small amount of water to it, simmer it over high heat for a while, then pour it into a basin, add water in a certain proportion, and stir well).

Note: Use a strong fire, the water should be boiling, the ratio of sugar to water should be moderate, and the duck skin noodles should be hot and beautiful.

8. Drying the blanks

Equipment and tools, including a duck pole and a set of hanging duck poles (or duck hanging racks).

Method: Hang the duck blanks that have been blanched and sugared on a hanging duck pole (or duck rack) and place them in a cool, ventilated place to dry the duck skin. Generally, it is left to dry for about 24 hours in spring and autumn, 4 to 6 hours in summer, and the drying time should be appropriately increased in winter.

Note: When drying duck blanks, avoid sunlight and do not use high-intensity lights. In winter, do not install heating equipment indoors. When drying the duck skin, you should observe its changes at any time. If you find oil spillage from the duck skin (oil beads appear), remove it immediately and hang it in a cold storage for storage.

9. Storage equipment and tools: a cold storage and a set of hanging duck racks in the cold storage.

Method: The dried duck blanks should be hung sequentially on the hanging duck blank rack in the cold storage to keep the duck blanks from being squeezed, bumped or pressed.

Note: The temperature in the cold storage should be controlled at 3 to 5°C.

Preparation for roasting

1. Select firewood.

Jujube firewood is the best fuel for Beijing roast duck (hanging stove). When the supply of jujube firewood cannot be satisfied, peach, apricot, pear and other fruit trees should be used as firewood. Fruit trees have less smoke and hard fire.

It is resistant to burning and has a refreshing fragrance. The use of pine, cypress, toon, paulownia and other firewood with peculiar smell should be prohibited. 2. Clean and burn the furnace. Under normal circumstances, the remaining ash in the oven should be cleaned 1 hour in advance, leaving enough charcoal bottom and adding fruit wood. Ignite for about 30 minutes. When the oven temperature rises to above 200°C, it is ready for baking. Roasting technique 1. Poke the duck until it is clogged. Before putting the duck blank into the oven for roasting, the prepared duck plug should be inserted into the duck's anus with skill and force, and it should be stuck in the anal opening to prevent the soup from flowing out after the duck body is filled with soup. The so-called cleverness means that the action of poking into the blockage must be accurate and rapid. Because the skin of the duck blank has been tightened after drying, if the duck is clogged and hesitant to turn left and right, it will inevitably break the skin of the duck blank, so it must be inserted and tightened with skill.

2. Fill the soup.

When the duck blank is poked and blocked, you can pour boiling water (you can also add an appropriate amount of pepper water and cooking wine) from the knife edge of the duck body, which is called soup filling. Generally, the boiling water poured into the duck body accounts for about eight-tenths of the duck cavity.

3. Play the color twice.

After the duck blank is enema, it must be beaten twice (that is, the second time of sugaring. The difference from the first time of sugaring is that the sugar content of the sugar water should be appropriately reduced). The method is: lift the duck hook with your left hand, lift the duck base above the sugar water basin, hold the water spoon in your right hand, scoop up the sugar water, and pour it evenly on the duck base. The purpose of applying color twice is mainly to prevent uneven coloring.

4. Roast and lift the crotch.

After the duck blank is colored twice. Check the hanging duck hook (to prevent it from loosening and falling off and being difficult to rotate), and then it can be baked in the oven. During the roasting process, the firepower is the key. It should be adjusted at any time as needed. Generally, when the duck billet is first put into the furnace, the fire should be hotter. As the temperature in the furnace increases and the color of the duck billet changes, the firepower should be adjusted accordingly. Gradually weaken, the furnace temperature is generally controlled between 250 and 300°C.

After the duck billet is put into the oven, turn the right side of the duck body toward the fire and bake for about 12 to 13 minutes. When the right side of the back is roasted until orange, turn the duck body so that the left side of the back faces the fire and bake for about 7 to 8 minutes. When the left side of the back and the right side of the back are the same color, turn the duck body and roast the left side of the duck breast. When the duck is also orange-yellow, you can lift the duck with a pole and lift its left bottom crotch close to the fire to color the legs. Then hang it back in the oven and roast the right duck breast for about 2 to 3 minutes. When the duck breast on the right side is roasted to orange, lift the duck up and lift the right bottom crotch. When the right side is roasted until orange, hang the duck back into the oven and roast the right back for about 5 minutes, then roast the left back for about 5 minutes. The color of the duck's body is basically even. When the white and oily soup overflows from the knife edge of the duck body, pick up the duck, lift the crotch again to look for color, and then it is ready to be taken out of the oven. A 1,500-2,000-gram duck can be fully cooked after roasting in the oven for 35-40 minutes. As for whether the duck has been roasted, in addition to mastering the firepower, time, and color of the duck body, you can also pour out the soup in the duck cavity to observe. When the poured soup is pink, it means the duck is 7-8 mature; when the poured soup is light white with a certain amount of oil, it means the duck is 9-10 mature. If the poured soup is milky white, with more oil and less soup, it means the duck is overcooked.

5. Brush oil after coming out of the oven.

After the duck is roasted and taken out of the oven, brush it with a layer of sesame oil while it is still hot to increase the glossiness of the skin. It can also remove soot and add fragrance. *'kC8 ZR5 Preparation of Ingredients The main ingredients for eating Peking duck are: sweet noodle sauce and white scallions. In order to adapt to the living habits of different guests, you can also add refined salt, sugar, pepper oil, minced ginger, rice oil, minced garlic, radish, green onion, cucumber, green radish, etc. as ingredients.

1. Sweet noodle sauce: It is mainly made from flour and fermented. The best sweet noodle sauces in Beijing are those from Tianyuan and Liubiju. It has the characteristics of good color, strong taste, moderate consistency, and fragrant and delicious taste. After the sweet noodle sauce is purchased, it needs to be processed before it can be eaten with the roast duck. The processing method is: put the sweet noodle sauce into a basin, add 125 grams of white sugar and 25 grams of sesame oil per 500 grams of sweet noodle sauce, and mix well. Steam in the upper drawer for about 25 minutes, then take out and let cool. 2. White scallions: It is better to use high-white scallions produced in Shandong Province. It is tender, sweet and crispy and suitable for eating raw. The processing method of the white segments of scallions is: first peel and wash them, cut off the green part, then cut them into 6 cm long segments, and break the middle.