Analysis of the reasons why the roast duck is undercooked:

It is necessary to distinguish whether the roast duck is frozen or live. There are some differences in characteristics between the two. Frozen ducks are generally bred for a short time, almost all of them grow up on feed, and generally have small weight and less activity than domestic ducks, so the meat quality is soft, and the meat quality is destroyed and lacks elasticity after being frozen for a long time. If it is a roasted frozen duck, it needs to be completely thawed before it can be processed, otherwise it will easily lead to undercooked meat, which is why frozen ducks are more difficult to cook than fresh ducks.

Secondly, control the temperature and maturity of roast duck, which is called "watching the heat" in the jargon of roast duck. The heat has a great influence on the quality of roast duck. You can neither owe fire nor go too far. Lack of fire means that the roast duck you roasted is not ripe, generally the muscles contain bloodshot, the color is not correct, dull, the skin is not crisp, the fragrance is not strong, the umami is not enough, the shape is not full, and the entrance has bloody smell. However, if the roast duck is over-heated, its skin will be burnt, black, lose luster, not crisp and fragrant, the meat will be tender and slightly bitter, and its appearance will collapse or crack. Therefore, it is very important to correctly master the roasting temperature.

Nutritional value of roast duck:

Fatty acids in duck meat have low melting point and are easy to digest. It contains more B vitamins and vitamin E than other meats, and can effectively resist beriberi, neuritis and various inflammations, and also resist aging. Duck meat is rich in nicotinic acid, which is one of the two important coenzymes in human meat and has a protective effect on patients with heart diseases such as myocardial infarction.