Detailed methods and ingredients of Cantonese roast duck.

Formula:

(1) A fat duck, 4 kg of salt and 400 g of spiced powder.

(2) The sauce formula: 1.5 kg of drum sauce, 200 g of minced garlic, 200 g of sesame oil, 200 g of sesame sauce, 100 g of chopped green onion, 400 g of ginger, 400 g of sugar, 100 g of white wine (50℃) and a proper amount of salt.

The processing flow is slaughter, primary processing → stuffing → scalding meat → stuffing → freezing → baking → oiling.

Job operation

(1) Slaughter and bleed according to the conventional method, remove hair, clean anus, chop off wing tips and calves, soak and wash, and drain water.

(2) filler

Put the spiced powder or sauce into the duck body cavity according to the formula, so that it is evenly distributed in the body cavity, and lock the incision.

(3) scald

Wash the duck's body surface with hot water at about 70℃.

(D) hanging sugar color

Take 100 g maltose and add 0.5 kg cold boiled water to make maltose solution, apply this sugar solution to duck body surface, and hang it to dry.

(5) baking

Send the duck blank with dried skin into the oven and bake it on low heat for 20 minutes. When the duck is completely dried, heat it to 200℃, turn the duck over, turn the chest to the burner, and bake for 25-30 minutes until the duck is bright red, and then take it out.

(6) Brush oil

Brush a layer of peanut oil on the surface of roast duck to get the finished product.

Homework:

Ingredients: a duck,

Ingredients: spiced powder, salt, sugar, honey, onion ginger and star anise.

Method:

1. Mix the spiced powder, salt and sugar together and stir well. Slice onion and ginger.

2. Wash the duck, dry the water and touch the mixed spiced powder in the duck breast. Add onion and ginger at the same time, and add star anise.

3. Match the duck's opening with a line. Spread honey diluted with water evenly on the outside. Hang the duck to dry.

4. Heat the oven to 200 degrees and add the dried duck. Bake the front side for half an hour and the back side for half an hour. You can eat it. The taste is the same as that sold in the barbecue shop outside.

Be sure to serve it with sour plum juice:

Cantonese roast duck sour plum sauce

[raw materials]

300 grams of sour plum sauce, lemon 1 piece, 30 grams of sugar, and proper amount of refined salt.

[practice]

Juice lemon, add sugar and salt, add sour plum sauce and mix well.

[Function]

Sweet and sour taste, with lemon fragrance.

[use]

This sauce is suitable for dipping Cantonese roast duck.

Guangdong roast duck rice, my favorite, the above homemade methods are just experience and for reference only! !

Don't hit me if it's not delicious, but I've been doing it for so many years, and it won't be wrong!