Peking duck should be how to roast, in order to roast full and crispy, but fat and not greasy?

1st, choose the duck raw materials. A good product must have good raw materials, and the choice of Peking duck can not be sloppy. The key to making Peking duck is the choice of duck. Here, it is said that Peking Filled Duck is the most suitable duck for making roast duck because it is plump, with thin skin, even and tender meat, and the fat is evenly distributed between the fibrous tissues of the muscles and under the skin. When we use it, we usually choose a stuffed duck of about 2.25 pounds.

2nd, oven-roasted duck. Authentic Peking duck is roasted in a hanging oven, so the location of the hook is also critical. It is required that the duck hooks remain level with the duck's breast line. The hook plays a decisive role in ironing, coloring, air drying and roasting.

3rd, formal baking, the temperature should be preheated to 230 ℃ -250 ℃ in advance before the duck blanks into the oven baking. After the duck is hung, the right back of the duck (that is, the side of the knife) should be the first to the fire, so that the high temperature can be pushed into the belly cavity, and at the same time you can cook the enema water to speed up the maturity. When the right back side of the duck is roasted to a light orange color (about 10 minutes), push the duck so that the left back side is facing the fire and roast until it is the same color as the right back side (about 5 minutes). Roast right rear side last, 5-6 minutes, then roast left side, sear crotch when color deepens to orange, then roast right side, sear crotch when it reaches the same color, then turn right rear side. Repeat roasting for 2-3 cycles and the duck will be ready to be colored all over. The whole roasting time is usually around 35-45 minutes.

4th, coloring. It is hanging sugar color, but the sugar color here is not the sugar color in the brine. The principle of hanging sugar color is actually a little similar to the hot blank. The difference is that it refers to pouring the sugar water evenly on the duck to remove the fishy flavor on the surface of the duck, so that the product has a beautiful purplish red color and the skin is firm and crispy. Our sugar water ratio can also be shared. The ratio of maltose (you can use honey and white sugar) and water is 1:1.

5th, air-drying. The traditional method is to hang the duck blanks in a cool, dry and ventilated place. Through the evaporation of water, the skin and the connective tissue under the skin are tightly combined to increase the thickness of the duck skin, to keep the duck blanks beautiful in appearance, to ensure that the duck breast does not run out of air or collapse during the roasting process, and to increase the crunchiness and flavor of the skin layer of the roasted duck. Here, the best method is natural air-drying, and the length of time varies from season to season. The most straightforward criterion is to see that the duck blanks are in the best condition without oil. Throughout the process, strict hygiene is observed and sun exposure is strictly prohibited.