method of making: pump air from the knife edge of duck neck to between subcutaneous fat and connective tissue, so that the gas can fill the whole body of duck evenly; Hang the duck with a hook, scald the duck with boiling water to make the gas expand, pour the duck with sugar water twice, air dry, plug the anus with a cork, and pour water into the duck from the knife edge for later use; Put the duck in the oven and roast it until it is cooked.
1. Disposal of ducks
Duck slaughter: Take a bowl and add 1g warm water and refined salt. Put the duck's two upper wings together, hold the root of the duck's breast with the thumb and forefinger of the left hand, the duck's back is close to the back of the hand, and the little finger hooks up the duck's right leg. Then, hold the duck's mouth with or hand, and bend its neck upwards. Give your head to the thumb and forefinger holding the duck's breast and pinch it between the duck's head and neck. At this time, the posture of duck breast is upward. Cut a small mouth at the duck neck with a knife, such as the size of soybean grain, subject to cutting off the trachea. Immediately hold the duckbill with your hands or hands, pull your neck up and down, drop the blood in the bowl, and stop dripping until the duck stops shaking, then you can go to the boiler to scald your hair.
scalding: when the water temperature is 61℃, put the duck in the pot and take it out at 64℃. According to the size of the hot pot, the next one can be as many as several. After cooking, pull the duck's paw with your left hand to make the duck float in the pot, and use a wooden stick with your right hand to stir the duck's hair at any time to make it permeable. Hair grooming: After the duck hair is scalded out of the pot, it begins to be brushed while it is hot.
order of hair brushing: first brush breast, then brush neck, then brush back, grab crotch and pull tail tip. According to different parts of the duck, it can be used by both hands.
hair selection: firstly, use one end of the tweezers knife head, cooperate with the thumb, twist it close to the duck hair, and if necessary, use the pliers to poke it. Never choose to break the duck skin, especially the duck breast, so as to avoid air leakage during embryo opening and oil leakage during baking, which will affect the appearance.
Inflating: Wash the duck, put it on a wooden table, cut off the palms from the lower leg joints, cut off the esophagus and trachea in the throat, and then pull out the duck tongue from the mouth. Holding the duck's head in the left hand, the right hand pulls out the esophagus from the throat operation, and the thumb of the left hand pushes the crop along the esophagus to separate the esophagus from the surrounding connective tissue. After esophageal dissection, don't take it off and leave it in the neck cavity. Or insert the air nozzle of the air pump into the neck cavity from the knife edge, hold the neck and the air nozzle together with the left hand, open the air valve, and slowly fill the air between the subcutaneous fat and connective tissue of the duck. When the air is 8% full, close the air valve, take off the air nozzle, tightly hold the root of the duck neck with the index finger of the left hand to prevent the air from escaping, hold the duck neck and right arm with the thumb and middle finger, hold the duck's right leg with the right hand, and lie down outwards with both hands squeezed to the middle to make the duck full of air. After the ducks are pumped up, they can no longer hold the duck breast with their hands, only their wings, leg bones and head and neck. Because the fingers touch the place where the air is pumped, there will be sunken fingerprints, which will affect the quality of roast duck.
Incision: The left hand continues to hold the duck neck and the right arm, the index finger grips the root to block the air, and the index finger of the right hand is inserted into the anus and slightly bent downward, so that the rectum can be pulled out of the body, so that it is convenient to take out the intestinal tube when eviscerating. Push the thumb of the right hand backward twice under the duck's right armpit to expel the gas under the skin, and then use a knife to make a crescent-shaped knife edge about 5 cm long and bent to the back. Put your right thumb into the knife edge, push down the sawtooth bone attached to the duck's spine, put your index finger into the duck's chest and pull out the heart. Then stick your back to your head and pull out the trachea and esophagus. After the esophagus is taken out, the left hand is tightened, and the index finger of the right hand goes in to peel off the connective tissue around the joint gizzard and liver, hook the duck gizzard and pull it out. At the same time, the left hand releases the duck neck and only pulls the esophagus, and Xuan pulls the duck gizzard out of the body with the right hand. Then take out the liver and intestine with the index finger of your right hand. Finally, reach into the index finger and peel off the lungs and chest wall along the spine. After eviscerating all the internal organs, use a sorghum pole to cut one section, one end into a triangle, and the other end into a fork to make a "duck support". Then, the right one holds one end of the triangle, and extends into the duck cavity from the side knife edge. First, one end of the fork is stuck on the spine of the knife edge, and then one end of the triangle is moved forward, so that it can stand upright and support on the bifurcated bone of the chest, so that the duck breast can be raised, and the body shape will not be flattened when roasting. Then chop off two wings from the first joint of the duck's breast root.
chamber washing: hold the duck's right arm in the left hand and the duck's left leg in the right hand, with the breast facing up, and put it flat in a clear water pool, and fill it with clear water from the knife edge. At this time, the thumb of the left hand extends into the side of the body and presses on the spine. The index finger and middle finger grip the duck neck, and the duck is lifted up with the palm of the hand, so that the tail is downward. The right index finger extends into the anus and hooks out the back intestine, that is, when eviscerating, a small piece of curved intestine left at the anal end releases water from the anus. Then fill the duck with clear water, put your right thumb into the knife edge, hold up the duck's back with your hands, head down, and let the water flow out of the duck's neck. This washing is repeated until it is washed.
Hook: It is used to hang ducks, which is convenient for scalding, beating sugar, airing and roasting. Hold the duck's head with the thumb of the left hand behind, lift the duck, stretch the skin of the duck's neck with the thumb of the right hand and the forefinger, then put the right forefinger into the edge of the body, pick the "duck brace", and hold the duck's arm with the rest of the hands to make the duck vertical. At this time, the left hand relaxes the duck's head, moves down with the trend, makes the palm hold 1/2 part of the duck's neck, picks it up with the thumb, bends the duck's neck with the head down, and holds the other four fingers firmly. Hold the duck hook in your right hand, immediately erect the hook, pass through the back of the neck about 3.3 cm, and then pass through the muscle inside the neck bone, so that the duck hook family can be put on the neck.
Scalding: Scalding the duck skin with 1℃ boiling water, so as to make the pores shrink, the epidermis layer protein solidify, the subcutaneous gas expand to the maximum extent, and the skin is tight, shiny and smooth, which is convenient for baking. Scalding method: Hold the shackle with your left hand to make the duck breast outward, and scoop a spoonful of boiling water with your right hand. First, wash and iron the side knife edge of the body so that the water flows from shoulder to shoulder, seal the knife edge to prevent air from escaping, and then evenly scald the whole body.
Beating sugar: It is to sprinkle sugar water on the duck, so that the roast duck has a purplish red color and can increase the crispness of the roast duck. Sugar water is diluted with 5 grams of maltose and 45 grams of water. The right to use roast duck is covered with sugar water and beaten twice by pouring. Then, drain the blood in the bore and hold it in a ventilated place to dry. If the duck is not roasted at that time, it can be stored in a cold storage, and the sugar is beaten again before roasting in the furnace to increase the beauty of the skin color and make up for the uneven sugar beating for the first time. For example, when the sugar is beaten for the second time in summer, 5 grams of maltose should be added to the sugar water.
air drying: it is to dry the water inside and outside the duck skin, and make the skin closely connected with the connective tissue under the skin, so as to thicken the skin, and the roasted duck skin will be crisp, and at the same time, it will keep its original shape, and the chest will not collapse when roasting. The skin must be dried in a cool and ventilated place, not in the sun to prevent the skin from flowing oil and affecting the quality.