Guangdong crispy roast duck how to do skin water modulation makes the skin crispy

Last time I did roast duck legs, I think there are still some problems, so I seriously asked my chef friends, got the authentic marinade ratio and the practice of crispy skin water,, in the carnivore's snatch a meal to solve the Cantonese roast duck skin crispy and dry, not only smells good to eat more fragrant, meticulous inner layer of meat in the barbecue slowly under the grease gradually melted, the silk of the meat in the high temperature and gradually cooked through, and the outer crispy skin, to be on the bite, the taste is like touching silk smooth, to eat. Together with the outside of the crunchy layer of skin, to take a bite, the outside of the smooth inside, texture such as hand touching silk smooth, eat a bite, to ensure that you will never forget it, this kind of meat is tender and delicate, really can be said to be "cool".

Difficulty: Spoonful (advanced) ? Time: more than 1 hour

Main Ingredients ?

One bare duck Marinade ingredients

Columnar sauce 5ml Salt 22g

Five spice powder 1.5g Sugar 22g

Soy sauce 15ml Sage powder 1.5g

Crispy water White vinegar 500ml

Maltose 4blade (about 40g) Red currant 3g

There are a lot of steps to be taken. strong>One step not less than a step of Cantonese style crispy roast duck:

1. Duck wash, the opening of the abdominal cavity with a toothpick don't up, do not leakage, with a large straw from the duck trachea opening blowing air into it, so that the whole duck skin and meat separation.

2. Afterwards, use a skin needle to puncture the skin, I don't have a professional skin needle, I use a naan needle to puncture, really don't have a steel needle, a toothpick can be used, this is to let the skin water penetrate into the skin better

3. The marinade ingredients are put in a small bowl and mix well

4. Take a toothpick down and pour the marinade into it with a funnel. Seal it again.

5. Seal the bowl so that the marinade does not leak. Put it in the refrigerator overnight

6. Pour white vinegar into a pot and boil it, put maltose to dissolve it, and add red currant and stir it well

7. Put the skin water on again and again, and then boil the skin water and pour it, three times a ****, and don't let go of every part of it, especially the wings and under the wings.

8. Hang the duck to dry, preferably overnight

9. head, wing tips, feet should be wrapped in tinfoil, the oven hot air circulation preheating to 180 degrees, the abdomen roasted for 30 minutes, if you want to retain the skin part of the fat roasted for 20 minutes so that it is more crispy,

10. after the brush once the skin water, the other way around, back up to the grill for 15-20 minutes, the specific roasting time must be in accordance with the size of the duck, the skin water should be boiled and pour again, one *** three times, especially the wings and under the wings. The time must be according to the size of the duck and the skin color to determine the situation, my duck small so the roasting time is relatively short. To the back of the head, tail should be covered with tinfoil to avoid the color is too dark.

11. Isn't the color beautiful. Roasted put on the rack to dry twenty minutes to collect juice before you can chop pieces.

12. yellow roast duck, inside the meat is tender and juicy

13. forget to take a single fast detail picture, because Mr. has been urging the cold is not good. (Pinliu Library / , reproduced with permission)