ingredient formula:

the main ingredient of roast duck is stuffed duck. Because duck filling has the advantages of short feeding time, fast fattening, clear fat and thin, thick subcutaneous fat, tender and moderate, not fishy and not sour. It is the most ideal raw material for making roast duck.

production method 1. Slaughter

Tools:

A butcher knife and a blood basin.

method: (1) first, hold the roots of the two duck arms with the left hand, then lift the right palm of the duck backwards with the right hand, and then hook it tightly with the little finger of the left hand. Hold the duckbill with your right hand, bend its neck downward, and hold the lower part of the duck head with your left thumb and forefinger to tighten the neck skin. (2) Hold a knife in your right hand, gently cut off the esophagus and trachea, then put down the knife, hold the duckbill with your right hand, make the knife edge aim at the blood basin (a proper amount of water and refined salt is added in advance in the basin), and move the duck up with your left hand to control the duck's blood.

note: the operation should be steady, accurate and fast, the incision should be small, the two tubes (esophagus and trachea) should be cut off, and the duck blood should be controlled. In addition, let the ducks drink enough water before slaughter, so that the duck feathers are easy to dry.

2. Hair perm equipment and tools: a big stove, a cauldron, a cold water basin, a water spoon and a small round stick.

method: (1) put the pot on fire, add clean water (8% full), and wait until the water is heated to 55 ~ 6℃ (there is no thermometer, you can test the water temperature by hand. The method is: soak your hands in a cold water basin first, then put them in the pot for quick stirring. If you can stir them for 3 ~ 4 times continuously, your hands will be too hot to stir again, and then you can scald the ducks in the pot. (2) When ironing, first hold the duck's paw with your left hand, immerse the duck's head in the pot and shake it with your hands. Then put the duck into the pot, and move it back and forth along the duck with a small wooden stick to make the duck feathers permeate evenly. The duck is scalded in water for about 3 minutes (try to pluck the feathers by hand while scalding). When the duck feathers are easily plucked, it means that the duck feathers are scalded, and the duck should be taken out immediately. Note: when ironing, the action should be fast, the water temperature should be moderate, and the ironing time should be appropriate.

3. Maomao

Equipment and tools: a wooden chopping board and a cold water basin. Method: (1) Put the scalded duck breast face up on the chopping board, press the duck body with your left hand, pour some cold water on the duck breast with your right hand, and then brush the duck breast down with your right hand (lightly). (2) Turn the duck over, put it on the feather under the duck, and then hold the duck down with your left hand. Use your right hand to brush the hair off the duck's back and tail tip. Then, remove the hair from the duck neck and head. Note: the operation should be quick and light, the duck feathers should be clean, and the duck skin should not be broken or damaged. 4. Hair selection equipment and tools: a wooden basin (or iron basin) and a pair of duck tweezers (duck tweezers are a special tool for picking duck hair). Methods: (1) Hair selection must be carried out in a basin (cold water is used in spring, summer and autumn, and warm water is available in winter). When choosing hair, hold the duck body with your left hand and duck tweezers with your right hand to clean the remaining hair and fetal skin of the duck body. (2) Pay special attention not to damage the duck body when choosing wool, and don't touch it repeatedly with your fingers, otherwise the duck body will cause oil spill and affect the quality. Note: the action of selecting wool should be fast and steady, the residual wool should be selected cleanly, and the duck skin should not be spilled or damaged.

5. evisceration (cavity discharge) equipment and tools: an air compressor, a spatula, a cold water basin and a duck support.

Method: (1) Place the duck breast upward and the duck head outward. Hold the duck's paw with your left hand, lift it up slightly to tighten the duck's leg, and chop the duck's paw from the joint with your right hand with a knife. Then, turn the duck over, make the duck head face inward, break the duck bill and pull out the duck tongue. (2) Turn up the duck skin at the knife edge of the duck neck, pull the esophagus and trachea with your left hand, and gently poke the thumb of your right hand along the esophagus and trachea under the duck neck to the top of the duck's bladder. Then pull off the trachea and take it out. (3) Hold the duck's head with the left hand, poke the air nozzle of the air compressor into the knife edge of the duck's neck with the right hand, and start to inflate (the air is inflated into the fat layer outside the skin and meat). When the gas is filled to 89% full, pull out the gas nozzle and hold the root of the duck neck with your left hand to prevent gas from escaping. (4) Stick the index finger of the right hand into the anus for 3 ~ 4cm, bend the index finger upwards, hook the tail end of the large intestine, and break the joint between the large intestine and the anus. Then, move the right duck arm forward, stick it with your left hand, hold a knife with your right hand, and cut a 3 ~ 5 cm knife under its right arm. (5) Put the thumb and forefinger of the right hand into the knife under the duck's arm. Pull out the head of esophagus and trachea. Then wrap the pulled esophagus around the index finger of the left hand and tighten it. At the same time, the thumb and forefinger of the right hand extend into the duck cavity, hook off the soft tissue connected with the internal organs from top to bottom, then hook the duck gizzard, and pull out the internal organs with both hands. The right index finger and middle finger extend into the duck cavity again. On both sides of the spine. Take out the lung lobe. (6) With the index finger and middle finger of the right hand, poke the duck brace into the duck cavity from the knife edge, place the lower end of the duck brace on the spine, tilt it forward slightly in an upright position, and then pull it back after it is stabilized, so as to clamp it into the sternum and triple bone, so as to support the duck body.

note: the evisceration should be quick, the incision should be small, the duck body should be free of blood stains, the duck body should be full of air, the skin should not be broken, the internal organs should be cleaned, and everything (duck liver, duck intestines, duck gizzards, etc.) should be intact.

6. chamber measuring hook

equipment and tools: a large basin (or pool).

Method: (1) Put the thumb of the left hand into the knife edge under the duck's arm, hold the duck's back with the other four fingers, and then press the duck into the basin (or pool) to fill the duck cavity with clear water. Then, put the duck's head up and lift the duck. Use the index finger of the right hand to poke into the anus of the duck, hook up the ileum head, and make the water flow out of the anus. Then press the duck into the water, so that the duck cavity is filled with water, and the duck head is turned downwards, so that the water in the duck cavity flows out from the skin of the neck and the duckbill, and the impurities and mucous membranes in the duckbill and the duck neck are washed out, and the washing of the cavity is finished. (2) Hold the duck's head with the left hand, lift the duck, place it at the lower end of the duck's head with the right hand, and stroke it down to the root along the duck's neck to remove the rest air. Then put the thumb and forefinger of the right hand into the knife edge under the duck's arm, lift the duck, release the left hand, and make the duck's head hang down. Use a duck hook to lower the hook at the duck neck 5 ~ 6 cm away from the root of the duck neck, so that the tip of the duck hook is exposed from the other end. Attention: Wash the duck cavity, duck neck and duck bill, and hook out the soft tissues in the intestine and duck cavity. There is no blood stain on the duck's skin, and the duck hook should be hung correctly and the hook distance should be moderate.

7. blanching and coloring (coloring)

equipment and tools: a fire stove, a large pot, a basin filled with sugar water and a water spoon.

method: rinse the basin containing sugar water, add maltose and water and mix well. Then put the pot on the fire, add water, and boil until it boils. Lift the duck hook with your left hand, lift the duck to the top of the pot (be careful not to immerse the duck head in the water), hold the spoon in your right hand and scoop up the boiling water in the pot. From the knife edge of the duck body, scald the duck skin from top to bottom (3 ~ 4 times). After scalding the duck skin, quickly lift the duck to the top of the sugar water basin, and pour the duck with the evenly stirred sugar water for 3 ~ 4 times. Just control the water in the duck cavity.

Proportion and preparation method of syrup:

Generally, the ratio of jujube red roast duck is 1: 5.6 ~ 6 (that is, 1 kg of caramel is mixed with 5.5 ~ 6 liters of clear water).

generally, the golden roast duck is 1 ∶ 6.5 ~ 7.5 (that is, 1 kg of caramel is mixed with 6.5 ~ 7.5 liters of clear water).

when mixing, firstly put maltose into a basin, drain it with a small amount of warm water, then add clear water according to a certain proportion, and stir it repeatedly by hand to make it uniform (if white sugar is used, first add a small amount of clear water, boil it for a while on fire, then pour it into the basin, add clear water according to a certain proportion, and stir it evenly).

note: use strong fire, the water should be boiled away, the ratio of sugar to water should be moderate, and the duck skin should be shiny and beautiful.

8. Equipment and tools for drying blanks

Choose a duck pole and hang a set of duck poles (or duck racks).

method: hang the boiled and sugared duck blank on a duck hanging rod (or rack) and put it in a cool and ventilated place to dry the duck skin. Generally, it is aired for about 24 hours in spring and autumn, and 4 ~ 6 hours in summer. In winter, the airing time should be appropriately increased.

note: when drying duck blanks, avoid sunlight and do not use high-intensity lamps. In winter, do not install heating equipment indoors. Observe the change of duck blank at any time when it is dried. If oil spills from duck skin (oil beads appear), take it off immediately and hang it in the cold storage for preservation.

9. storage equipment and tools: one cold storage and one set of duck rack in the cold storage.

method: the dried duck blanks should be hung on the rack for hanging duck blanks in the cold storage in sequence, and the duck blanks should not be squeezed, touched or pressed.

note: the temperature in the cold storage should be controlled at 3 ~ 5℃. Preparation for baking 1. Choose firewood. Jujube firewood is the best fuel for Beijing roast duck (hanging stove). When jujube firewood cannot meet the supply, peach, apricot, pear and other fruit tree firewood should be used. Wood for fruit trees has less smoke and harder fire. It is resistant to burning and has the characteristics of clear fragrance. The use of wood such as pine, cypress, Chinese toon and tung with peculiar smell should be prohibited. 2. Clean the furnace and burn it. Under normal circumstances, it is necessary to clean up the residual ash in the oven 1 hour in advance, leave enough charcoal bottom and code the fruit firewood. Ignition for about 3 minutes, when the furnace temperature rises above 2℃, it can be ready for baking. Roasting technology 1. Stab the duck and block it. Before the duck blank is baked in the oven, the prepared duck plug should be skillfully stabbed into the anus of the duck, and it should be stuck in the anus to prevent the soup from flowing out after the duck body is filled with soup. The so-called clever neck means that the action of stabbing into the blockage should be accurate and rapid. Because the duck skin is tight after air-drying, the duck is blocked by stabbing, hesitating, turning left and twisting right, which is bound to crush the duck skin, so it must be inserted and clamped at once with skill. 2. Fill the soup. When the duck blank is stabbed and the duck is blocked, boiling water (or appropriate amount of pepper water and cooking wine can be added) can be poured from the knife edge of the duck body, which is called soup pouring. Generally, the boiling water poured into the duck body accounts for about eight tenths of the duck cavity.

3. Colour it twice. After the duck blank is enema, it must be colored twice (that is, the second sugar beating, the difference from the first sugar beating is that the sugar content of the syrup should be appropriately reduced). The method is: lift the duck hook with the left hand, lift the duck blank above the sugar water basin, hold the water spoon with the right hand, scoop up the sugar water, and pour it evenly on the duck blank. The purpose of secondary coloring is mainly to prevent uneven coloring.

4. Turn to roast and stir the crotch. After the duck blank is colored twice. It is necessary to check the duck hook (to prevent the phenomenon of loose blank and difficult rotation) and then it can be baked in the furnace. During the baking process, the fire power is the key, which should be adjusted at any time according to the needs. Generally, when the duck blank is first put into the furnace, the fire power should be stronger. With the increase of the temperature in the furnace and the coloring of the duck blank, the fire power should be gradually weakened, and the furnace temperature should generally be controlled between 25℃ and 3℃.

After the duck blank is put into the furnace, make the right back of the duck face the fire and bake for about 12 ~ 13 minutes. When the right back is roasted to orange, turn the duck body so that the left back faces the fire, and roast for about 7-8 minutes. When the left back and the right back are the same color, turn the duck body and bake the left duck breast. When it is also orange, you can stir up the duck with a pole, pull its left crotch near the fire to make the legs colored, then hang it in the furnace again and roast the right duck breast for about 2 ~ 3 minutes. When the right duck breast is baked orange, stir up the duck and lift the right crotch. When the right crotch is roasted to orange, hang the duck back into the furnace, roast its right back for about 5 minutes, and then turn to roast its left back for about 5 minutes. The color of ducks has been basically uniform. When the white soup with oil overflows from the knife edge of the duck, stir up the duck, and then lift the crotch again to find the color, and then it can be baked. A duck blank of 15 ~ 2 grams can be fully cooked by baking it in the furnace for 35 ~ 4 minutes. As for whether the duck is cooked, we can not only know the firepower, time and color of the duck body, but also pour out the soup in the duck cavity to observe. When the poured soup is pink, it means that ducks 7 ~ 8 are mature; When the poured soup is light white and contains some oil, it means that the duck is 9-1 years old. If the poured soup is milky white, when there is more oil and less soup, it means that the duck is overcooked. 5. Brush the oil out of the furnace. After the duck is roasted and baked, it should be brushed with a layer of sesame oil while it is hot to increase the brightness of the skin. And can remove soot and add fragrance. *'kC8 ZR5 preparation ingredients The ingredients for eating Beijing roast duck are mainly: sweet noodle sauce and scallion. In order to adapt to the living habits of different guests, refined salt, sugar, pepper oil, Jiang Mo, rice oil, garlic paste, radishes, shallots, cucumbers and green radishes can also be added as ingredients.

1. Sweet noodle sauce: it is mainly made of flour through processing and fermentation. The sweet noodle sauces in Beijing are from Tianyuan and Liubiju. It has the characteristics of positive color, strong taste, moderate thickness and delicious fragrance. After the sweet noodle sauce is purchased, it needs to be processed again before it can be eaten with roast duck. The processing method is: put the sweet noodle sauce into a basin, add 125 grams of sugar and 25 grams of sesame oil to every 5 grams of sweet noodle sauce, and mix well. Steam in the drawer for about 25 minutes, then take out and let it cool. 2. Onion and white section: It is better to choose high-white onion produced in Shandong Province. It is tender, sweet and crisp and suitable for raw food. The processing method of scallion white section is: firstly, peel and wash it, cut off the green part, then cut it into 6 cm long sections, and break the middle to get the final product.