Duck, maltose water, soy sauce, spices (green onion, ginger, garlic, cinnamon, daikon, coriander, peppercorns, etc.), cooking wine, soy sauce, salt, sugar.

Practice

Preparation

1. Boil a pot of boiling water and pour it over the duck skin until the skin of the whole duck shrinks. But be careful not to scald the duck skin;

2. maltose water (I'll just use sugar water and honey water instead) with soy sauce, mix well, brush on the duck, you can brush it a few more times to color, marinate for 30 minutes to 2 hours;

3. spices (green onion, ginger, garlic, cinnamon, daikon, coriander, peppercorns, etc.), cooking wine, soya sauce, salt, sugar stuffing the duck belly;

4. Overnight air-dried duck, to maintain air circulation. The next day the duck skin becomes dry, and when you bake it, it is crispy;

5. Before baking, soak bread in water and stuff it into the duck belly to supplement the water to keep the duck meat tender. And then an apple, cut into 4 pieces, into the duck belly, to support the skin and absorb the role of flavor;

6. With tin foil to the duck wings, especially the wing tip part of the package, otherwise it will be roasted (because of the thin meat less oil);

Practice:

1. 400 degrees preheated oven;

2. 400 degrees baked for half an hour. Use a tray underneath to catch the oil. If you use a baking tray to bake, pay attention to the duck belly side up, duck spine next to the rack;

3. 250 degrees, bake for 1 hour;

4. Remove the duck turn over, 400 degrees, bake for 10 minutes, until the duck skin is dark red, turn off the oven, the great success.