Ingredients: half a duck, green onion, ginger, seasoning, pepper, cooking wine, soy sauce, syrup (honey can also be)?

Practice:

1, duck into a larger container .

2, put onion, ginger, pepper, dashi, cooking wine, soy sauce, evenly spread on the duck, marinated for 1-2 hours .

3, marinated duck, the surface evenly coated with syrup.?

4, preheat the oven at 180 degrees Celsius, about 50 minutes in the middle layer, the lower layer of the tray covered with tinfoil .

5, cut thin slices .

Similar to barbecued pork, it must be hand-operated one by one, and has been gradually phased out due to low production and labor hours.　Roasted duck needs to be sliced on the table. Slicing technology requirements are high, each duck to come out about 120 pieces, and must be sliced with belt meat, fat and thin. Accompanied by green onions, cucumber strips, seasoning with sugar (this is the court to eat, not now), garlic (has been used less) and sweet sauce (with this one mostly). The staple food is lotus leaf cake or hollow cake.

Roasted duck must be eaten in the right season, and a bad season affects the flavor. Tastemakers advocate eating roast duck in winter, spring and fall for its best flavor. The reason is that the winter and spring seasons of the Peking duck, the meat is fat and tender; autumn sky high, the temperature and humidity are particularly suitable for the production of roast duck, and at this time the duck is also relatively fat. In summer, the climate is hot, the air humidity is higher, at this time the Peking duck meat less fat thin, poor quality, roasted duck skin easy to burgundy (i.e., not crunchy), so the taste is relatively poor.