Fill in the duck (or fat and tender, short growth cycle of the local white duck) x only (weighing about x,000 grams)
Seasoning:
Homemade marinade x 0 grams, small shallots, yellow ginger slices of x 0 grams each, star anise x, x fruits of the grass, sesame seeds x 0 grams, cooking wine x 0 grams, the amount of crispy skin water, roasted duck sauce (dipping sauce) appropriate amount.
Homemade marinade recipe:
According to the proportion of sugar xx00g, salt xx00g, chicken powder xx00g, five-spice powder xx00g, mix them well.
Crispy water proportion:
White rice vinegar x bottles, maltose x00 grams, big red zhe vinegar half bottle, rose wine x0 grams, mix it well.
Roasted duck sauce (roast duck dipping sauce):
Shredded sauce, sweet noodle sauce x00 grams each, sesame sauce xx0 grams, oyster sauce x00 grams, chicken powder x00 grams, water x00 grams, green onion oil xx0 grams, star anise x0, x grass fruits, sesame leaves x0 grams. Spices with green onion oil burst incense, and then fry the sauce, and finally add water to simmer thick can be, cooled with green onion oil cover, put fresh freezer to save. Production method:
(1) selection:
to choose about x kg of fat duck (or local white duck, the growth cycle of x0 days, fat and tender), you should choose the circumference of the skin is intact, unbroken billet, because broken skin in the baking will be out of the water, so that the duck body to leave water marks, affecting the crispy duck skin.
(2) marinade:
Wash and drain the water duck billet into the basin, put the prepared marinade in order, first take x0-x0 grams of homemade marinade evenly rubbed duck billet cavity, in turn, into the small scallion segments, yellow ginger slices, star anise, fruits of the grass, leaves of the incense, cooking wine grams, rubbed well, the openings with the tail of a needle will be sewn on the (method of sewing as clothing), the purpose is to prevent marinades from leaking, also can prevent air leakage, sewing, the opening is a good idea. Can also prevent air leakage, after sewing and let it marinate for x0 minutes and constantly turning the duck body, so that the marinade in which the uniform rolling, uniform flavor. In the duck billet marinade can boil a pot of water standby, add a little wine in the water, to get rid of the duck fishy flavor is very useful.
(3) scalding skin:
will marinate duck billet abdomen upward, from the neck opening, insert the air pump gas tube, the left hand pinch the insertion of the mouth (to prevent leakage), the right hand with two fingers from the buttocks of the duck inserted to block the air outlet, and then turn on the air pump, the air will be filled with duck billet between the skin and flesh, when the duck billet becomes like a balloon bulging, between the skin and flesh full of gas, immediately into the boiling water pot Scald the skin. At this point, hold the duck by the beak and place the duck body into the pot, turning it over and over until it is evenly scalded. The gas will remain under the skin due to the contraction of the pores and make the duck bulge, so that the heat will be more uniform when roasting. Be careful not to blanch too long, as too long will cause the pores of the duck skin to become oily, which will interfere with the subsequent watering of the skin. Just scald the pores to shrink, about x minutes.
(4) Crispy water:
Drizzle the scalded duck blanks evenly with the crispy water.
(5) Blow dry:
Hang the duck blanks evenly drenched with crispy water in a ventilated place, blow dry the skin, and then use cotton paper to stick the neck opening to prevent the water from flowing out and leaving water marks, which will affect the effect of crispy skin, the skin can be blown dry in general x-x hours.
(6) Roasting:
The skin blow-dried duck blanks to adjust the hooks, the double hooks hooked duck blanks under the armpit depth of the bone, and then the duck neck wrapped around the hooks and rings, the duck's head inserted into the ring, so that you can hang duck blanks securely, if you only hooked into the skin, the baking may appear to be off the hook and fall into the furnace. After adjusting, light the fire, high fire and burn x minutes, preheat the oven temperature, and then neatly and evenly hung into the duck blanks, back to the fire, belly to the furnace wall, hung, high fire baked x minutes, and then adjust the fire door to the middle of the fire (xx0 degrees) baked x0-x0 minutes, during which you can turn the duck blanks, so that it is heated uniformly.
To be roasted, open the stove, watch the skin color, such as the color is still light, you can use high heat to burn x minutes, to be burned to a slightly lighter color of golden yellow, can be out of the oven, because the color will deepen after the oven, so out of the oven should be slightly lighter. Out of the oven, such as goose tail pin removal, release the soup in the abdomen, can be used for roast duck dipping sauce. Delicious roast duck can be sold.
Note:
Braiding in the oven to distinguish whether the roast duck is ripe, you can look at the juice dripping out, such as like water clattering flow, you can bake for a few moments, such as drenching a small amount of oil transparent, that is, burned.