1. Thaw the duck (Figure 1). I bought the duck whose head, neck, viscera and feet have been removed.

2. Put the duck on the steamer (Figure 2), boil a pot of boiling water (Figure 3) and pour the duck skin. You can see that the duck skin shrinks when heated (Figure 4). Be careful not to overheat and break the skin.

3. Stand the duck upright in a beer bottle, dry it slightly, and brush the duck's surface with diluted honey: water = 1:6 (Figure 5). Wait for 30 minutes. When the duck is dry, brush it again (Figure 6).

The method of homemade oven version of Beijing roast duck

4. Dry the duck for at least 12 hours (Figure 8). I usually make ducks at night, 10 degrees room temperature, air-dried overnight. If it is hot, move to refrigerator 4 to spend the night;

5. Preheat the oven to 180℃, with the upper and lower heating modes, and put a baking tray at the nearest place to the heating pipe (Figure 7);

6. The duck's wings, neck skin and legs are wrapped with double-layer foil paper (Figure 9), and a piece of bread soaked in water in the duck's abdomen (Figure 10) (Figure 1 1);

7. Put the duck horizontally on the grill, put it in the oven with the temperature of 180 degrees Celsius (Figure 12), and bake for 30 minutes. Then lower the temperature to 120℃ and bake for 3 hours.

The method of homemade oven version of Beijing roast duck

8. Prepare egg cakes and vegetables with cakes during the period. High-gluten or medium-gluten flour: water: vegetable oil: egg =150g: 400 ml:15g: 2 are mixed evenly to maintain good fluidity. Spoon a spoonful into a pan preheated by medium-high heat, and make pancakes (Figure 13, 14). White radish, onion and cucumber are cut into long strips (shredded) and served with Beijing roast duck sauce (figure 15).

The method of homemade oven version of Beijing roast duck

9. Adjust the temperature of the oven back to 180℃, and take the roast duck out of the oven at the same time, and take away the foil wrapped around the duck leg meat, but the foil wrapped around the duck neck skin, the bones at the end of the duck leg and the wings remains (Figure 16). Put the duck back in the oven and cover it with a large piece of foil (figure 17).

10. 45 minutes later, take out the roast duck, take away the bread and the foil paper that wraps the wings of the duck (Figure 18, 19), turn the roast duck over, wrap the parts with the signs of baking with foil paper, and put them in the oven, and bake at 180℃ for 45 minutes.