Is the duck skin of Beijing roast duck as thick as possible?

The most important thing of Beijing roast duck is duck skin, and the thickness of duck skin can directly reflect the quality of roast duck.

Traditional Beijing roast duck generally goes through three steps: scalding, drying and roasting. First of all, the purpose of scalding is to destroy the duck skin tissue, so that it can not absorb the water in the duck meat during roasting, and at the same time make the skin bright and firm, so that it becomes brittle during roasting. The method is to use 100 degree boiled water, add maltose and honey to make boiled water with golden ratio, and scald it for three times to make the skin bright and firm.

Secondly, pay attention to the drying process of ducks. If ducks are air-dried for too long, the water in the meat will evaporate. If ducks are not dried for enough time, subcutaneous fat will not have enough time to fuse with duck skin, resulting in unclear adhesion of skin and meat. A good roast duck can separate the skin from the meat, and the duck skin will melt in the mouth and will not be greasy. In this process, it is necessary to dry the blank at low temperature, and the drying time should be controlled at 10 hour, so that duck skin and subcutaneous fat can be perfectly combined and the thickness of duck skin can be increased. However, baking is generally divided into stewing oven and hanging oven, and the oven needs to be preheated to 200-230 degrees to bake the burnt flavor, and at the same time, the water and nutrients in duck meat cannot be lost.

Knowing the above knowledge, we can judge that the duck skin is too thin and the meat is not too tender; But if the duck skin is too thick, the water in the meat will be lost, and at the same time, the nutrition will be lost. Therefore, the duck skin is generally about 5mm, so I suggest you choose Beijing roast duck. In order to achieve the golden ratio of duck skin and duck meat, Beijing duck has taken ten hours of drying time to ensure the crispy taste of duck skin, and the duck skin mixed with too much duck oil will not be too greasy. It is a real civilian roast duck.