Traditional cooking method of roast duck

material

Half a duck

3 tablespoons soy sauce

Cooking wine 1 tablespoon

Octagonal 1

A little cinnamon

A little pepper

Congsan 4 member

Jiangsiwu tablets

A little water

1 tbsp honey

Appropriate amount of rock sugar

Salt 1 teaspoon

The practice of roast duck

Wash the bought duck, control the excess water on the surface, find a bigger container, put the duck in, spread salt all over, add soy sauce, cooking wine, star anise, cinnamon, pepper, rock sugar, onion, ginger and water, mix these seasonings evenly, marinate the duck in it, cover it with plastic wrap and marinate it in the refrigerator for one night, which will be more delicious.

Take the salted duck out the next day and put it in a cool place to dry naturally. If the time is tight, it will be available in about 2-3 hours.

At this time, dilute the honey with a little water, and then brush the duck all over the body with a brush. Be careful when brushing. Duck should be coated with honey water at all angles. You can also add salad oil to honey, or add white vinegar to honey, which is the formula of crispy water.

After the surface moisture is slightly drained, put it into an oven preheated to 160 degrees and bake it for 1 hour. Take it out and brush it with honey water every 30 minutes, and be careful every time until the skin is dry before baking. After brushing the honey water for the last time, adjust the oven to 220 degrees and bake for about 15 minutes. The specific time depends on the specific situation of your oven. If you are not sure, you can observe and adjust at any time.