If you want to cook the duck skin more crisp, you should choose the fatter duck first, because the fatter duck skin is thicker and has skin oil when burning, which can make the duck skin more crisp. If the duck meat is too thin and dry, it is difficult to achieve crisp effect. Plug the anus of the dried duck with a duck plug and pour boiling water from the knife edge. This will form internal cooking and external baking, shortening the baking time. In jargon, this is called "pouring-pouring-pouring soup". In this process, don't let the water flow to the skin and affect the appearance. Preheat the oven with fruit trees for 4 hours. There are two ways to cook roast duck. One is Beijing Guo Mu Roast Duck. Another Guangdong roast duck. Beijing roast duck uses a brick stove. Guangdong hanging furnace adopts three buckets stainless steel hanging furnace. Beijing roast duck, roasted with fruit trees. Guangdong hanging furnace roast duck is roasted with charcoal.

The next day, take out the duck and put it on a plate and brush it with the first layer of crispy water. This crisp water is made of honey, 5 drops of white vinegar and a small amount of water. After brushing your teeth, dry the duck with a hair dryer. Crispy crust makes roast duck skin fluffy and crisp, and coloring makes roast duck golden and beautiful. Secondly, the main function of water sugar in crispy roast duck skin is coloring. Its principle of action is that polysaccharide is baked at high temperature, and then it is always swollen and full. This is the first step to make crispy roast duck skin, and then put it in boiling water to burn. At this time, the duck's stomach has been completely opened and full. Brush the boiled maltose water at this time and brush the whole duck evenly.

Take salted cherry valley duck as an example, sprinkle it with crisp water evenly and dry it naturally (don't touch the duck drenched with crisp water when it is not dry, so as to avoid uneven color and affect the taste). In the process of making crispy roast duck, using edible powder can increase the crispness of roast duck skin, or using the combination of red Zhejiang vinegar and wine can also increase the crispness of roast duck skin, and using edible powder can also increase the crispness of roast duck skin. Add water to the pot and blanch the duck skin after the water boils. Pour boiling water evenly on the duck skin, and pour it several times to make the duck skin firm. The purpose of this step is to tighten the duck skin quickly. Baking will make duck skin more brittle. Hang the duck after blanching to dry.