Tender duck a about 1000 grams
Ginger 10 grams
Old soy sauce 1 tablespoon
Soy sauce 2 tablespoons
Pepper 25 grains
Anise 2
Rice sugar 8 grams
Honey 10 grams
White vinegar 5 grams
Step
Steps
With the remaining marinade, you can directly pour half a piece of the duck into the pot. 1. Wash and drain the duck, put ginger slices in the duck belly, pour the remaining marinade into a pot and marinate half of the duck or duck legs if you can't buy the whole duck
2. Coat the inside and outside of the duck evenly with your hands and knead it for 3 minutes to make the duck meat more flavorful
3. Next, put the duck and marinade into a plastic bag and place it in the fridge for one day to marinate. Shake the bag every half a day to expose the meat to the marinade
4. Put a hook on the neck of the duck and hang it in a cool, airy place until the skin dries
5. Pour honey and white vinegar into a bowl and mix well to make a crispy water
6. Dip a brush in the crispy water and brush the duck evenly all over the duck's body, as well as on the inside of the wings and legs, and hang in a cool, airy place until the skin dries
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7. Place the duck in the middle of a preheated oven at 180℃. Make sure to put a baking tray lined with tinfoil on the bottom, because duck meat has a lot of oil, and a large amount of duck oil carbonized under high temperature will be very difficult to clean up, and bake for 40-50 minutes
8. Remove the duck wings and legs wrapped in tinfoil, otherwise it will be easy to darken the color or even baked on. Brush the skin with water again and let it air-dry before placing it in the oven
9. Turn the heat up to 220°C and continue baking for 30-40 minutes, then use chopsticks to penetrate the skin easily. The second is to brush the crispy skin with water and wait for the skin to air-dry again before putting it into the oven, which can be accelerated by an electric fan to dry the skin. Here to add, in the hot and humid areas try to use electric fans to accelerate the drying of the duck skin, otherwise the duck meat is easy to deteriorate if you are in a hurry to eat, you can go directly into the oven to bake, so that the roasted duck is also very tasty, just the skin is not crispy.