How to make delicious roast duck with your home oven?

When it comes to roast duck, the first thing that comes to mind is the Peking duck, right? The color of red, tender meat, eat fat but not greasy taste conquered the taste buds of how many eaters ah!

As a non-Beijing people are generally very rare to eat a meal of relatively authentic roast duck, I think even the locals may not be able to eat every day. But for people like me who love to eat in addition to your outside to buy, learn to make use of the limited conditions at home to roast a delicious test is still very necessary.

Roasted duck to do a good job, in addition to selecting high-quality ingredients, in the process of roasting some of the details of the treatment is also quite important, the next look at how I do it!

Home version of the oven roast duck practice:

Required ingredients:

About 1.5 kilograms of duck a, salt, honey, white vinegar

Production Methods:

1, cleaned the duck first inside and outside of the salt coated uniformly, plastic wrap sealed placed in the refrigerator marinated in the night to facilitate a very good into the bottom of the flavor;

2, boil a pot of Boiling water, a handful of duck marinated one night in advance, a hand with a large spoon, repeatedly scooped up the boiling water to scald all over the duck body, scalded duck before the need to use a bamboo skewer to seal the knife mouth, the rope hanging on the duck head or wings, the first drenching the knife mouth, to prevent leakage;

3, the scalded duck hanging in the cool ventilated air-drying for 24 hours, the surrounding ambient temperature had better not be too high, otherwise afraid of duck meat flavor;

4, the air-dried duck in the wing tips, leg bones of the place wrapped in tinfoil, the whole duck inserted in the oven inside the roasting rack, in addition to the oven below to connect a large baking tray with hot water;

5, the oven turned on to 180 ℃ baking for about 40 minutes, the middle of the brush 2 times the white vinegar and honey mixed with the water, you need to pay attention to the color of the duck at any time, in the color of the darker place covered with tinfoil, until the entire duck are to achieve the

6, take out the duck meat with a quick knife and slice it diagonally, each slice should have duck skin and duck meat, eat it while it's hot.

This time to share with you is an original roast duck, when eating can be accompanied by onions, garlic, cucumber strips, etc. *** with food, not only can play a role in balancing the role of acid and alkali, and these foods in the vitamin C and dietary fiber, etc., has the cholesterol down and fiber proteolytic activity, to help the function of digestion.

Finally to summarize the family version of the cooking skills of roast duck:

①, love to eat spicy, remember not to marinate in chili pepper, can be on the table and then sprinkle chili powder;

②, if you want to say a better color, we can add a little soy sauce in the marinade, but I share today's practice is not to put the;

3, in order to pursue the crunchy skin, baked Before the skin the more dry, after baking the skin more crispy;

④, baked whole duck to retain the duck head higher value, before baking with a toothpick fixed, it is best to use the oven with a roasting rack, and it is recommended to bake the whole duck, the capacity of the oven is greater than 38 liters is more suitable; if you put on a baking tray baked, every fifteen minutes to turn over the surface, with a hot air function, it is recommended to open the duck is large enough to appropriately extend the baking time.

I hope my answer can help you, your ? A comment, a praise, a concern? is for our greatest support, if you feel useful, please share it, thank you for your support!