Guangdong roast duck practice process how to preheat and sear?

To do a good roast duck firing, you need to learn how to preheat and sear Guangdong roast duck practice process. Then, do roast duck preheating and firing what you do not know the mystery? These are the technical focus of doing roasted food Oh, the following share a roasted master commonly used burning method, he told me the steps of his own practice, interested friends can also collect good, try it yourself.

Guangdong roast duck into the furnace before the burner to preheat the burner, burner preheat the benefits of the burner is to make the burner temperature stability, furnace temperature stability in order to make the roast duck color uniformity, some people say do not have to preheat the burner, of course, high technology really do not have to, but the newcomer has not yet reached that point, then, or obediently preheat the burner it. Preheat the oven to what degree? The preheating temperature of about 130 degrees is enough, if you do not have a temperature gauge, install a temperature gauge! What if the preheat temperature is too high? Then turn down the air vents by half.

The firing of Cantonese roast duck is divided into three stages: preheating, coloring, and simmering.

(1) Preheating period.

General roasted duck firing time in about 50 minutes, the first 20 minutes is the preheating period, light duck into the oven before the oven temperature is 130, in the preheating period of the twenty minutes you want to make the oven temperature slowly climb to 230, remember! Pre-heating period temperature slowly raise, raise too fast will burn the skin of the roast duck, even if you later reduce the temperature of the oven can not save the oven duck.

(2) coloring period.

The coloring period is between 20 minutes to 40 minutes, the coloring period should be a constant temperature firing, preheating period is the last 230 temperature, you have to control the temperature at 230 or so firing, during the coloring period, the furnace temperature should not be too big a difference, otherwise it will lead to uneven coloring of roast duck.

(3) stewing period.

After the coloring is completed, the oven temperature is reduced by 10-15 degrees, simmering for ten minutes. Can also be two or three minutes in advance to see the raw and cooked, after all, the duck has a thin and fat, perhaps more roast that two or three minutes will be the thin duck roasted old, fat duck back to the stove and then burned on two or three minutes can be.

Burned Guangdong roast duck cooled, that can be sold.

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