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Flavor: Sweet Craftsmanship: Roasted

Roasted Duck Preparation Ingredients:

Main Ingredients: 1500 grams of Beijing stuffed duck

Seasoning: 200 grams of sugar

To teach you how to do the roasted duck, how to do it Roast duck is delicious

1. duck between the head and neck with a knife to cut the esophageal tube and trachea, control the blood, placed in 60 ℃ ~ 70 ℃ water to soak through the fading hair (fading to follow the hair, the force should be uniform);

2. and then put in cold water with tweezers to remove the fine hair, take out the following several processing and finishing;

1 ① pumping: from the neck of the knife pull out the gas tube, with a pump Xu Xu into the gas, full of duck body ministries, so that the skin and meat are basically separated;

② its purpose is to duck baked crispy skin and tender meat;

③ hollowing out: with a sharp knife in the neck of the right wing under the 4 cm crescent-shaped cut, with the index finger and the middle finger from the mouth of the knife into the chamber, take out the viscera chopped bladder tip and feet, and then 7 cm and 0.6 cm in diameter of the stick (or sorghum pole) Stuffed into the duck abdomen, support the top of the trigeminal bone to support the duck skin, so that the roasted return to maintain the original shape;

4 wash the chamber, hook: the duck into a basin of water, from the right bladder under the knife into the water, and the right index finger into the anus of the duck, pulling out the remaining intestines, so that the water out of the anus, such as some of the irrigation of the two times, it can be washed;

5 and then the hook, hooked in the neck of the duck from the shoulders of the 3.3 centimeters from the neck of the skin into the left side of the bone, from the neck of the neck of the duck to the neck of the neck of the duck. Bone of the left side of the skin into the skin, the right side of the skin through the flesh;

6 scalding skin, hanging sugar sauce: the duck hung hooks with boiling water after the duck body, so that the duck skin shrinkage, and then soup on the sugar 2 to 3 spoons, pouring all over the body;

7 drying skin: scalding skin hanging sugar sauce fertilizer duck hanging through the negative place to cool and dry;

8 Irrigation: the first with a cork will be the anus of ducks, and then the right bladder from the mouth of the knife into boiling water, the internal cooking and external baking cooked faster. Cooked outside the grill cooked quickly, and outside the crispy tender;

3. After the above six procedures to organize, you can hang the duck has been adjusted to the temperature of the furnace roasting;

4. Roasting should be based on different parts of the duck body old and tender and color, the duck will change the location of the hanging baked duck such as duck breast meat is most tender, into the oven need to pay attention to the duck breast to the furnace wall, inconveniently directly on the fire to test, otherwise easy to scorch;

5. leg meat thick, not easy to cook, to bake some more time, baking time should be based on the size of the duck, fat and thin, male or female as well as the climate to decide, generally baked 50-40 minutes;

6. duck body baked into a uniform brownish-yellow color, the weight of the weight than just into the oven when the weight of 300 grams lighter than the good for the baked good.

7.