How to cook roast duck?

Beijing roast duck 1, maltose 10g, sweet sauce 1, Beijing onion 1, lotus leaf cake or sesame seed cake.

Production process:

1. Choose a complete Beijing stuffed duck, draw air from the cut trachea, so that its skin and flesh are separated and its whole body swells.

2. gut the duck, and then put a wooden stick about 2 inches long to support the sternum to stretch the duck skin. Then hook the neck with a hook, then coat the duck skin with a layer of light maltose and hang it in a ventilated place to dry.

Hang the dried duck in the oven, and prepare a hot kettle at hand to water the duck. In order to cook the duck thoroughly and evenly, it is necessary to turn it over constantly and stir it with a roast rod if necessary.

4. Roast the duck until it is completely brown, and the roasted duck seems to be painted with bright pigments.

5. Serve the sliced duck meat with lotus leaf cakes, sesame cakes and other condiments placed on the table in advance.

Peking roast duck

Belong to gourmet

Beijing cuisine

trait

raw material

Beijing Jing Ya

1

Only, maltose 10g, sweet sauce 1 dish, Beijing onion 1 dish, lotus leaf cake or sesame seed cake.

manufacturing process

1, select a complete Beijing stuffed duck, draw air from the cut trachea, so that its skin and flesh are separated and its whole body swells.

2. Take out the internal organs of the duck, and then put a wooden stick about 2 inches long to support the sternum.

Thereby stretching the duck skin. Then hook the neck with a hook, then coat the duck skin with a layer of light maltose and hang it in a ventilated place to dry.

Hang the dried duck in the oven and prepare a hot kettle to water the duck. In order to cook the duck thoroughly and evenly, it is necessary to turn it over constantly and stir it with a roast rod if necessary.

4. Roast the duck until it is completely browned, and the baked duck seems to be painted with bright pigments.

5. Serve sliced duck meat and other condiments such as lotus leaf cakes and sesame cakes placed on the table in advance.

Gualu roast duck

Belong to gourmet

Zhejiang cuisine

trait

raw material

Roast duck 1, pickled mustard tuber 1 00g, shredded green onion 1 00g, sweet noodle sauce 50g, white sugar15g, savory king1g, refined salt1g and cooked clear oil 750g.

manufacturing process

Sliced duck

1. Put the wok on a low fire, add water (about 100g), sugar and umami Wang to the sweet noodle sauce, stir with a spoon while cooking, cook until it is thin and thick, and pour it into a small bowl for later use.

2. Put the pot on the fire. When the clear oil is heated to 50% to 60%, add the roast duck, fry until the skin is crispy and the meat is hot, and take out the drained oil; Slice duck skin and duck meat with a knife, cut into pieces and put them on a plate; Wrap duck skin, duck meat and shredded onion in a cake and dip it in sweet noodle sauce.

Jinling roast duck

Belong to gourmet

Jiangsu gourmet

trait

Duck skin is golden red, crisp and refreshing, oily and translucent, fresh and tender, and full of fragrance. It can be regarded as color, fragrance and taste. Fourth, cooking delicious food and game.

raw material

A southern suburb duck (weighing about 2000 grams).

Vegetable leaves 150g. 5g of Zanthoxylum bungeanum, 30g of onion, 25g of maltose and 0/5g of sesame oil/kloc-.

manufacturing process

Slaughter the duck, cut a small mouth under the right wing, take out the internal organs, wash and drain. Fill the duck's stomach with green leaves and pepper. Onion leaves are stuffed into the anus of ducks to make them full. Insert the roast fork from the crotch of the duck leg, pass through the sternum and poke it 3.5 cm away from the skin of the scapula neck. Turn the duck head from left to right, poke it under the eyes and block the fork tip. Boil the water pot, lift the duck's head into the water, pour boiling water on the duck, so that the duck skin shrinks and tightens, and pores appear, then evenly coat the duck with caramel and put it in a ventilated place to dry. Put charcoal in the roasting pool, light the fire and roast duck fork. Roast the sides first, then roast the legs, tail and back, and finally roast the chest. When the duck skin creaks, it should be coated with sesame oil, and when it is roasted to golden brown, it should be kept away from the fire. Sliced duck meat should be put on a plate, embedded in the head and tail, served with pancakes, sweet sauce and onions.

Guangdong roast duck

Belong to gourmet

Cantonese cuisine

trait

raw material

Duck 1 only, a little salt, pepper, yellow wine, spicy soy sauce, melted butter100g, 500g of vegetable spices, and appropriate seasonal vegetarian dishes.

manufacturing process

(1) Wash the tender duck, drain the water, wipe it with salt and pepper, cook it with yellow wine and spicy soy sauce, then pour in melted butter, cut the vegetable sesame oil into pieces, sprinkle with it and add a little water;

(2) Put it in the oven, bake it until it is golden and ripe, take it out, cut it into large pieces, put it in a basin, pour the leftover oil juice, and put some seasonal vegetarian dishes on the side before eating.