Beijing’s authentic roast duck, how can you make it authentically delicious and not greasy?

Recipe for Crispy Roast Duck:

If it is frozen duck, it needs to be thawed in the refrigerator for a day, or it can be thawed with room temperature water. Place the thawed duck upside down and pour boiling water evenly over the duck skin. Pour 2-3 times, especially under the duck wings. Then mix honey: soy sauce: water = 1: 1: 5 and brush evenly on the duck skin.

Put the duck in a ventilated place to air-dry, and then brush it with a layer of honey sauce every 30 minutes, preferably 5-6 times in total. After brushing your teeth for the last time, let them air dry overnight in a ventilated area.

Take out the dried duck, put the apples and soaked bread into the duck, place it on the grill with toothpicks, and wrap the chicken wings and drumsticks with tin foil.

Preheat the oven to 400°F, put in the roast duck after preheating, then adjust the temperature to 350°F, bake the duck breast side up for 40-45 minutes, then remove and turn over, and bake for about 30 minutes Cook until the duck skin is golden and crispy.

Take out the stuffing from the duck belly and the roast duck is over! Isn’t it super simple? But of course roast duck needs to be paired with lotus leaf cake, so write down the recipe for lotus leaf cake for reference~

How to make lotus cake: add a pinch of salt to 270 grams of all-purpose flour, pour 150 grams of it at about 80°C of hot water, stirring constantly with chopsticks until it becomes flocculated.

When the dough is not hot, you can knead it into a dough. You can adjust it according to the dryness and humidity, and then add water or flour. The dough will not stick. Cover with plastic wrap and let rise for 20-30 minutes, then divide into balls, sprinkle half with flour and half with vegetable oil and set aside.

Mix the dusting agent and oiling agent, roll it out with a rolling pin, put it in a pot (without brushing with oil) and burn it. The sign that the cake can be turned over is that the middle of the cake is slightly bulging, and there should be small golden dots when turned over~

When the cake is cooler, it is easy to separate the cake from the middle and set it aside. Slicing duck meat still requires a little skill, but the basic principle is to cut a knife from the middle of the duck breast, and then slice the duck meat separately on both sides. It is required that each piece of duck meat must have skin and meat.

For a good piece of duck, every piece must have skin and meat.

The sweet sauce can be dipped directly into the ready-made authentic roast duck. The method is: add a little water to dilute the sweet noodle sauce, add a pinch of sugar and a few drops of sesame oil, boil the water, and then steam it in a drawer for 3-4 minutes. Cut the cucumber and onion into shreds and you’re ready to eat!

Dip duck meat in sweet noodle sauce, add shredded cucumber and green onion, roll it up and eat.

The above is all about Beijing’s authentic roast duck and how to make it authentically delicious and not greasy. I hope it will be helpful to you!