Preparation materials: a duck, proper amount of starch, a section of onion, a cucumber, some dumpling skins, 8g of cooking wine, 3g of honey10g, and 3g of aged vinegar. Dumpling skin is used to make small burritos, and the number to be prepared depends on the number of people in the family. Ducks can choose a fatter one, because according to the production method of Beijing roast duck, the fatter the duck, the more fragrant it is, and it is fat but not greasy.
Every five pieces of dumpling wrappers are stacked together and pressed into pancakes with a rolling pin. The surface of the dumpling wrappers bought in the market will be covered with a layer of flour, so there is no need to be afraid of adhesion. Boil the pot, put on the grate, and then steam the pancakes on the grate for 10 minute. The steamed cakes will be taken out in time to dry, and the cooled cakes will be more delicious and chewy.
Wash the duck and burn the residual fluff on the duck's skin with a gas stove, especially around the neck and wings. It must be cleaned, otherwise it will affect the taste and appearance. Then find a bigger Coke bottle or Sprite bottle and put it into the duck's belly to open it. Weigh it for more than half an hour, and then pull out the bottle at this time, and it will not return to its original shape.
Put all the ingredients prepared before in a small bowl, without adding clear water, and stir them evenly. Then, apply the prepared barbecue sauce evenly on the duck's abdominal wall and skin with a brush. There is a process that needs to be repeated three times, that is to say, the sauce should be brushed three times, and it should be brushed again every time it is dried.
Put the duck in the oven and bake it at 220 degrees for about 40 minutes. In the process of roast duck, put the sweet noodle sauce in a small bowl, cut the cucumber into strips, tear off the duck after it is cooked, and roll it with duck meat and side dishes with a small cake. It's delicious!