Materials:
1 duck (about 2.5 kg)
2 oranges
Some rock sugar
Appropriate shredded onion
Appropriate amount of shredded ginger
Proper amount of salt and cooking wine
Appropriate amount of lettuce leaves to make sauce and steamed dumplings.
Steps:
1. Clean the duck, take out the internal organs, rinse with clear water and dry the water;
2. Cut the knife evenly under the duck skin, and it is recommended that the depth of the knife edge should not exceed half of the thickness of the meat;
3. Prepare a pot of hot water, soak the duck from the neck, and pour the hot water evenly on the duck's skin;
4. Repeat the above steps for 3-4 times to make the duck skin more crisp and tender;
5. Pour off the excess hot water and hang the duck in a ventilated place to dry until the surface of the duck skin is dry;
6. Put shredded ginger and shredded onion into the cavity, and use a toothpick to puncture the duck skin;
7. Wipe the salt and cooking wine inside and outside, then put the duck into the pot, add water to boil, and cook for about 30 minutes on low heat;
8. At this time, preheat the oven to 200℃ and adjust the shelf to the highest position;
9. After cooking, take it out to cool. Mix orange juice and rock sugar, smear it on the surface of duck and bake it in the oven for 20 minutes.
10. Take it out after baking, eat half of it with small lettuce leaves and sauce, and then eat duck.
According to the above steps, you can try to cook a delicious Beijing roast duck yourself.