1. roast duck

steps: 1. rinse the duck that is ready to be put into the oven, then hang it up and put it on the balcony to dry for about an hour, and dry the water. I want to be handy with some disposable food handling gloves and food brushes.

2, according to everyone's taste, mix the spices you like, such as garlic, red onion, perilla (my favorite), chopped and seasoning: soy sauce, soy sauce, five-spice powder, soju, appropriate amount of sugar, oyster sauce, salt and a little oil. Put these evenly mixed spices into the belly of the duck, and spread the remaining sauce evenly on the duck skin of the whole duck.

3. Well, the preparation is done. According to the characteristics of your own oven, put the processed duck in and bake it for about 3 minutes. Don't set the number too high, otherwise it will be easy to scorch the skin and the inside is not cooked. After the "ding" sound, carefully take out the whole tray, turn over a duck and roast the other side.

4. During this process, you will hear the chirping sound in the oven, which means that the temperature of the oven is high enough to force the duck oil out little by little. It takes enough patience and time to bake beautifully. For the first time, both sides of the roast duck were baked in Zou shape, but the inside was still not cooked. I baked both sides for three times, and I had to brush the remaining sauce evenly every time I took it out with a brush, so that the effect was good.

5. For the last time, when roasting, it is best to cover the duck skin with oil-absorbing paper (that is, oil paper wrapped with salt and chicken) at home to prevent the duck skin from being overcooked and burnt, and it is best to coat both sides with honey, so that the roasted duck Pete is crispy and delicious.

well, you're done! The chassis looks like a lot of oil. Oh, throw it away. The duck roasted in this way tastes less greasy and healthier! The duck meat in it is just cooked and tender, and it doesn't get angry at all. My family loves it very much. Take it out and cut it into pieces when it's cool. It tastes first-class with sour plum sauce and soy sauce, or it's not bad to wrap lettuce. Second, crispy roast duck

Ingredients:

Half a clean duck, one potato and half an onion;

marinade: mix pepper salt, star anise, fennel, ginger, cinnamon, garlic, green onion, pepper, salt, sugar, cooking wine and water;

brush: mix soy sauce, honey and fruit vinegar.

dipping sauce: duck oil, sweet noodle sauce, water and sugar.

Practice:

1: Spread the pepper and salt evenly and carefully on the inside and outside of the duck, then mix all other marinades and put them in a container, and then marinate the duck for one day, turning it over halfway to make it evenly tasty;

2: Take the salted duck out (the pickled material is reserved), obliquely fork the duck with a steel fork, boil a pot of boiling water and keep it boiling, and pour the boiling water on the duck again and again, and repeat it for many times until the duck skin shrinks and tightens, and pores appear;

3. Brush the cooked duck with the mixed brush while it is hot, and repeat it for 1-2 times after the surface is dry

4. Hang the cooked duck upside down in a cool and ventilated place to air dry, and brush it for 2-3 times (as shown in the picture, after brushing for the last time), and cut off the tip of duck wings;

5: wrap duck wings, duck legs and other places with less meat and more bones with tin foil, put potatoes and onions on the bottom of the baking tray, put the salted juice poured out before into the bottom of the oven in a special bowl, put the duck into the middle layer, turn off the fire and bake at 34 degrees Fahrenheit (17 degrees Celsius) for 4-45 minutes;

6: Take out the brush material once or twice in the middle of baking (as shown in the picture, brush it for the first time after 2 minutes in the oven), and finally take out the pickled juice at the bottom, raise the oven temperature to 4 degrees Fahrenheit (25 degrees Celsius) for 15-2 minutes, tear off the foil paper wrapped with duck wings and legs, and then open the fire to bake for 1 minutes.

7: cold pot, take out the duck oil baked in the baking pan and pour it into the pot;

8: add 2 tablespoons of sweet noodle sauce and half a spoonful of sugar and stir-fry until fragrant;

9: add a proper amount of clear water, cook until it is thick and bubbling, and serve out as dipping sauce.

Intimate tip

1: Because the duck was wiped with pepper and salt in advance, the marinade should not be too salty, so you can dip it with chopsticks and stir-fry it slightly lighter than usual to avoid being too salty. Even the duck soaked in the marinade is delicious and juicy.

2: Pay attention to safety when pouring boiled water on ducks, with strong strength, raised hands, hot water and more times;

3: Brushing is only for coloring, which makes duck skin brittle. Therefore, during the whole process from air drying to baking, it is better to brush it several times, and try to wait until the brush material brushed before is slightly dry and the concentration is slightly thick.

4: When hanging ducks outdoors, it is best to cover them with gauze to avoid being disturbed by bees, mosquitoes and flies. When the temperature is too high, you can use a fan to dry them quickly.

5: In the first half of the roast duck, put the marinade in the oven to avoid the roast duck from being too dry and keep the duck delicious and juicy, but take out the second half to avoid the skin from being crispy. The bottom of the roast duck is covered with potatoes and onions, which can make the duck delicious and evenly heated.

6: places with fat meat such as duck breasts are easy to be burnt, and places with less meat and more bones such as duck wings and legs are easy to be burnt. Pay attention to wrapping them with tin foil paper, with the bright side of the tin foil paper facing outwards;

7: The power of each oven is different, so please observe the roast duck at any time. If you find that the roast duck is partially deep before the time, you can cover it with tin foil to prevent it from burning, and the bright side of the tin foil is facing outwards.

8: Generally, the sweet noodle sauce sold in the market is over-salted, so it can be diluted and fried, and then eaten. Each family has different tastes. Sugar can be fried before adding it. When the duck oil is cold, the sweet noodle sauce should be added to avoid frying.

9: Slicing cucumber and shredding scallion are the best companions of roast duck. Students who can't buy scallion in North America can try to choose larger scallion and shred it and soak it in light sugar water, which is not much different from scallion.

1: Slice the duck meat with a sharp knife and tilt it for about 3 degrees;