What is the cooking method of roast duck?

1. Choose ducks, then clean them, marinate them overnight for flavor, wrap them in tin foil and start baking, prepare honey and brush them three times, then bake them.

2. The specific steps of roast duck are as follows:

1) Wash the ducks you bought, and check if there are any duck feathers that have not been pulled. Generally, only local areas will raise ducklings. Cut off the duck's tail, then cut it in the middle, so that it is convenient to roast, and then wash the blood inside.

2) Marinate the duck. The duck itself is more fragrant, but it has a basic salty taste. 3 tablespoons soy sauce, a little salt.

3) Wipe the soy sauce evenly and knead it for a while, about 5 minutes. Duck legs are meaty, so they will taste better when tied together. If the curing time is short, the whole duck can be tied together with toothpicks, which will taste faster.

4) put some onions in your stomach, seal them and marinate them in the refrigerator for one night.

5) Take it out after pickling, control the excess soy sauce, and take out the onion. At this time, you can preheat the oven in advance to 170 degrees. Put duck meat in the baking tray, and lay tin foil on the baking tray in advance. Duck meat is oily, so putting tin foil can protect the baking tray.

6) Wrap the exposed bones with tin foil to avoid burns.

7) Prepare some honey water, the ratio of honey to water is 1: 1, each 15g, and mix well. Roast duck looks good and has an appetite, so brushing honey water is an important step.

8) Brush evenly with honey water and apply it in three times. Then bake for about 5 minutes, and the duck meat is basically beautifully colored. At this time, cover it with a piece of tin foil to avoid overcooking. Adjust the oven to 200 degrees and bake for 15-20 minutes, and it will be completely cooked.

Note: the temperature of different ovens is different, so everyone should adjust the temperature of the oven according to their own situation. Pay attention to the coloring of duck meat when roasting. The golden roast duck will be cooked.

In a word, the key to making roast duck is to choose duck. Beijing stuffed duck is the most suitable duck for roast duck. Its body is plump, its skin is thin, its meat is even and tender, and its fat is evenly distributed between muscle fibers and under the skin, so it is the best choice for baking. Generally, 2.25 kilograms of fermented ducks are selected for production, slaughtered by duck factories and then sent to stores for production. In order to ensure the production of roast duck, it is suggested to use stuffed duck cultured in the same duck factory as raw material.