Practice and Formula of Authentic Roast Duck

After washing the duck, blanch it with boiling water to make the duck skin tight, then evenly sprinkle thin sugar on the duck, hang it to dry, inject seasoning into the duck's belly, bake it in the oven, cut the roast duck into pieces, and pour marinade into the duck's belly.

Material: 1 a duck weighing about 2.5 kg.

Seasoning: sugar 15g, cooking wine 50g, pepper powder 10g, monosodium glutamate 5g, diluted sugar 10g, soy sauce 100g, onion, ginger and garlic.

The practice of Cantonese duck stuffing;

Put the duck on the chopping block, take out its internal organs from under its wings, wash it, blanch it with boiling water to tighten its skin, then sprinkle fine sugar evenly on the duck and hang it to dry;

Add seasonings such as white sugar, cooking wine, pepper powder, salt, monosodium glutamate, soy sauce, onion, ginger, minced garlic, etc. into a bowl, stir well, and pour into the duck belly;

Roast the duck in the oven until its skin is firm, crisp and even in color.

Cut the roast duck into pieces, put it in the shape of the original duck, and pour the marinade into the duck's stomach.