Raw material: 1 Peking duck, sugar water, green onion, sweet noodle sauce, duck cake.

Practice:

1. Use a gas cylinder to pump gas from the neck of the duck cut to the subcutaneous fat and connective between, so that the gas evenly filled with fill the duck all over the body; this can make the bone and meat separation.

2. Remove the viscera, supported by sorghum poles between the spine and breast triquetral bone;

3. Fill the water from the cut and release it from the anus, and repeatedly clean it until it's clean;

4. On the neck, put the iron hook diagonally through the neck, and hang the duck up

5. Scald the skin to hang the color: Scald the body of the duck with caramelized sugar in boiling water, and scald the body from the top to the bottom for 3-4 times, and then pour sugar water over the duck body. Pouring duck body, general sugar water from caramel and water at 1:6-7 ratio preparation. Make the skin smooth and taut, add sugar can make the skin brittle

6, air-drying: the duck blow-dry. Generally in the spring and fall after 24 hours of cool billet, summer 4-6 hours.

7, into the furnace: in the anus of the duck to make a blockage. Fill eighty percent full of boiling water, duck into the hanging furnace, roasted to the upper color when ripe out of the oven. Roast duck temperature is the key!!!! Beijing roast duck selection of wood to date wood is the best, followed by peach, apricot, pear wood. Wood ignition, furnace temperature rises to more than 200 ℃, you can roast duck, roast duck temperature is the key, the general furnace temperature control between 250-300 ℃, in the roasting process, according to the duck bad coloring, adjust the duck's orientation, generally need to bake 30 minutes or so, baking can also be based on the duck out of the cavity color to determine the degree of ripeness of the baking, the soup for the pink, indicating that the duck is cooked 7-8 minutes, the light white soup, for 9-8 minutes. When the soup is light white, it is 9-10 minutes cooked, and when the soup is milky white, it means that the roast is overcooked.

8, out of the oven: out of the brush oil duck out of the oven, immediately brush a layer of sesame oil, increase the brightness of the duck skin.

Honey can not be painted too early, almost almost ready to come out of the oven a little while before it is good

9, the duck cut into slices, when serving with scallion white segments, a little bit of sweet noodle sauce, rolled into the duck cake can be.

Duck 700 grams of auxiliary salt baking powder 50 grams of soy sauce 2 tablespoons of potatoes 2 wine 1 tablespoon

1. First of all, the duck will be cleaned, the hairs do not get clean pulled out, really can not be pulled out of the gun burned

2. Salt baking powder mixed with soy sauce and cooking wine

3. Seasoning sauce, massage for a while

4. Then put in a silicone bag, tie the bag, put in the refrigerator, every few hours to take out massage massage flip

5. The next day to take out the open grill, the baking tray on a good tinfoil, spread some thick potato slices padding, so as not to bake the duck stuck in the tinfoil

6. Put the duck on the potato slices, arranged in the shape of

7. and then wrapped in tinfoil to wrap up, vertical over and then wrapped a layer, a *** package of two layers

8. into the 220 degrees preheated oven baked for an hour

9. time is up, the baking dish out, carefully open the tinfoil, and then open the mouth back into the oven to bake for 20 minutes on the color