The main ingredients of the home version of roast duck are: tender duck (1 one or half), ginger and a piece of shallot 1 soy sauce with soy sauce 1 spoon honey 1 spoon salt 1 small spoon cooking wine 1 spoon spiced powder.
1.
First, wash the bought duck, rinse it with clear water several times, then pour it with soy sauce and soy sauce, and add soybean sauce, onion, ginger, salt, five-spice powder and cooking wine for pickling. The longer the pickling time, the better, and the best pickling time is one night in advance.
2. Take the salted duck out and put it in a big bowl, and brush it with a layer of crispy water made by yourself. This water is mixed with about 5 drops of white vinegar and honey and water. After brushing, it is dried with a household hair dryer.
3. preheat the oven at 170 degrees for 3 minutes, put the duck in the middle and lower layers and bake for 25 minutes.
4. After roasting for 25 minutes, put on gloves, scald carefully, take the duck out and brush it with crispy water, then bake it in the oven 180 for 25 minutes, so that the roast duck is ready, crispy and tender, juicy and delicious.
Preparation materials for restaurant version of roast duck
Ducks and apples; Soy sauce, cooking wine, star anise, cinnamon, pepper, honey, rock sugar, onion ginger salt.
Start cooking
Pickling: clean the bought duck, control the excess water on the surface, rub the duck all over with salt, put it in a larger container, add three tablespoons of soy sauce and one tablespoon of cooking wine, a little star anise, cinnamon, pepper, four pieces of onion, four pieces of ginger and a proper amount of crystal sugar; Pour in clear water, mix the seasoning well, cover it with plastic wrap, put it in the refrigerator, and marinate it for one night (full of flavor). If you are a hothead, marinate it for two or three hours.
Air-drying: Take out the salted duck and air-dry it in a cool place for at least five hours until the skin is dry, tight and shiny.
Packing: Cut the apple into several pieces and stuff it into the duck's stomach (the opening can be fixed with a toothpick), wrap the tail end and wing tip of the duck leg with tin foil, tie the duck leg tightly with soaked cotton thread, and add a little white vinegar to the honey (take notes! Brush all over the duck, put it into the barbecue grill and tighten both ends.
Roasting: preheat the oven at 160 degrees, wrap the baking tray with tin foil, and roast the duck for one hour (take it out for half an hour and brush it with honey water to dry before continuing roasting), then take it out for another time after one hour, adjust the oven to 220 degrees, and continue roasting for another quarter of an hour.