Roasted duck has two techniques, a kind of stewing furnace a kind of hanging oven. Quanjude is using a hanging oven, different methods of baking out of the duck taste is not the same, on a week Jun personal favorite hanging oven roast duck.

Hanging oven roast duck should be by the Qing dynasty during the Qianlong period of the palace imperial kitchen roasted suckling pig method of transplantation, from the gas to hook and then hot skin, inside and outside the need for no less than ten procedures.

The biggest difference between hanging duck and stewed duck lies in the size of the fire and whether the oven is airtight. You can tell the difference by the name, as the casserole is a closed space, while the hanging oven is an "open heart burning fire".

Using fruit wood as fuel, there is no door to the oven, and the ducks will be picked up and shifted regularly after they enter the oven. Fruit wood burns well, the duck is heated evenly and fiercely, this method of baking out of the duck skin is very crispy. Many people eat roast duck, rushing is the crispy skin, and it has been proved that the crispy skin of the roast duck is also more popular, is the market choice of the favorite.

For this method of hanging stove, because the fire just fierce, duck fat under the skin is almost "consumed", so there is a crispy texture, and for the casserole duck, because the stove fire Wen and not strong, duck oil consumption is also relatively small baked duck fat, taste is also more soft some, often more popular with the elderly! The old man is often more popular.

Stewed oven roast duck is a more ancient method of roast duck, it is more exquisite stove, and the requirements of the duck roaster is also higher, has applied for the "national intangible cultural heritage protection". In fact, the history of earlier, founded in the Ming Dynasty during the Yongle period, the so-called "Stewed Stove", is a kind of ground furnace, brick, the size of about one meter square, characterized by "ducks do not see the open fire", by the furnace of the charcoal fire and the hot walls of the furnace stewed roasted, the technical requirements are quite high. The person in charge of the stove must master the temperature, too high will be scorched, too low may not be cooked. Compared to the crispness of the hanging oven, the texture of the stewing oven is a little more tender, full of duck juice, may be "roasted" feeling is not obvious to eat.

The duck into which the closed stove will begin to simmer, the whole can not be removed, the requirements of a one-time in place, so only experienced duck roasters can accurately grasp the roasting techniques and time to know when the duck is still pinch, when the duck has been paste. So this is also on the market more for hanging stove type roast duck another reason, right.