Accessories: moderate oil, salt, 15g of ginger, 10g of scallion, 15g of sugar, 100g of rock sugar, 150g of cooking wine, 30g of honey, 15g of white vinegar, 10g of soy sauce, 5g of dark soy sauce

Main Ingredients: half of chilled bare duck?

1, make a marinade for roast duck: put ginger slices, scallions and the right amount of salt and sugar in a seasoning bowl.

2, and then in the seasoning bowl poured into the appropriate amount of cooking wine, soy sauce and old soy sauce, mix well, then become a light duck marinade. The amount of soy sauce, to be appropriate, a little can be, so as not to future duck grilled color is too dark, affecting the appearance of the sale.

3, will be adjusted to the marinade poured into the dish containing duck, and then gently rubbed for 5 minutes.

4: Turn over the other side and rub for 5 minutes.

5: Pour the duck with the marinade into a plastic bag and refrigerate for 24 hours, turning twice. We use two plastic bags stacked set, to prevent the duck bone will be plastic bag piercing, marinade loss and affect the marinade effect. And then in step 1, has been the sharp bone part of the chopping smooth, which is also to ensure that the marinade fully wrapped light duck marinade.

6. After 24 hours of refrigerated marination, remove the duck from the marinade.

7, then use kitchen paper to absorb the marinade, add on the grill, natural heating and air-drying, if time permits, air-drying time can be appropriate longer. This is the key process to make the duck grilled into a crispy skin.

8, with honey and brewing white vinegar, according to the ratio of 2:1, prepared in a roast duck crispy rub sauce.

9: Before the duck goes into the oven, coat it with the light duck rub from step 11.

10, the inner cavity should also be rubbed once. Repeat steps 12 to 13 to rub each 3 times during the following 2 hours of roasting.

11, then, put the duck into the middle compartment in the oven, heat it up and down, and roast it at 160 degrees for 2 hours, rubbing the crispy skin and rubbing the juices 3 times on the way.

12, the top, middle and bottom of the oven, as well as the location of the heat pipe diagram.

13, the last rubbing juice coated rub, after roasting, remove the duck, with the appropriate size of aluminum foil, wrapped duck wing tips and leg tips of a part, to prevent the next baked crispy process will be burned them.

14. After wrapping, place the duck in the upper compartment of the oven as shown in step 12. Roast at 220 degrees for 10 to 12 minutes. Specific time, to strengthen the observation, as long as it is considered to roast the desired skin color, can be removed from the oven, let cool. There is no need to stick to the baking time.