How to cook delicious roast duck at home?

If you have an electric oven at home, you can cook roast duck at home.

How to cook the home version of roast duck Ingredients: tender duck (1 or half a duck), ginger, one spring onion, 1 soy sauce, 1 spoon honey, 1 spoon salt, 1 spoon cooking wine, 1 spoon spiced powder, etc.

1.

Wash the bought ducks first, rinse them with clear water for several times, then pour in soy sauce and soy sauce, onion, ginger, salt, allspice powder and cooking wine for curing. The longer the curing time, the better, and it is best to cure it one night in advance.

2. Take the salted duck out and put it in a big bowl, and brush it with a layer of crispy water made by yourself. This kind of water is a mixture of about 5 drops of white vinegar, honey and water. After brushing, blow dry with a household hair dryer.

3. Preheat the oven at 170 degrees for 3 minutes, and bake the duck in the middle and lower layers for 25 minutes.

4. Put on gloves after baking for 25 minutes, and burn them carefully. Take the duck out and brush it with crispy water. After brushing, put it in the oven 180 and bake it for 25 minutes, so that the roast duck is ready, crisp, juicy and delicious.

Preparation materials for restaurant version of roast duck

Ducks and apples; Soy sauce, cooking wine, star anise, cinnamon, pepper, honey, rock sugar, onion ginger salt.

Start cooking

Pickling: clean the bought duck, control the excess water on the surface, wipe the whole duck with salt, put it into a larger container, add three tablespoons of soy sauce and one tablespoon of cooking wine, a little star anise, cinnamon, pepper, four slices of onion, four slices of ginger and a proper amount of crystal sugar; Pour in clear water, mix well with seasoning, cover with plastic wrap, put in refrigerator and marinate for one night (full of fragrance). If you are a hothead, marinate for two or three hours.

Air-drying: Take the salted duck out and air-dry it in a cool place for at least five hours until the skin is dry, tight and shiny.

Packaging: Cut the apple into several pieces and stuff it into the duck's stomach (the opening can be fixed with a toothpick), wrap the tail end and wing tip of the duck leg with tin foil, tie the duck leg tightly with soaked cotton thread, and add a little white vinegar to the honey (take notes! Brush the ducks all over, put them in the barbecue grill and tighten the ends.

Baking: preheat the oven to 160℃, wrap the baking tray with tin foil, bake for one hour (take it out for half an hour and brush it with honey water before continuing baking), take it out again after one hour, adjust the oven to 220℃ and continue baking for another quarter of an hour.