Roast Duck Practice and Ingredients

Tender meat, mellow flavor, fat but not greasy. The color is jujube red, oily and shiny, and the skin is crispy and the meat is tender. After baking, the outside is so crispy that you can tear off a piece of meat with one bite. "A bite, two nibbles, three suck" full of flavor, teeth and cheeks. It is crispy and flavorful! The flavor is even better when tasted in detail.

Raw material recipe:

The main ingredient of roast duck is duck. Because of the filler duck has a short filler time, fattening fast, fat and thin distinct, thick subcutaneous fat, fresh and tender moderately, not fishy and not sour. It is the most ideal raw material for making roast duck.

Methods of production 1. Slaughter

Tools:

Slaughter knife, a blood basin.

Methods: (1) Clutch the roots of the two duck bladders with your left hand, move the duck's right palm backward with your right hand, and then hook it tightly with your left hand's little thumb. Pinch the duck's beak with the right hand so that its neck is bent downward, and pinch the lower part of the duck's head with the thumb and forefinger of the left hand so that the neck skin is taut. (2)Hold the knife with your right hand, gently cut the esophagus and trachea, then put down the knife, pinch the duck's beak with your right hand so that the knife's mouth is aligned with the blood basin (the basin is preloaded with an appropriate amount of water and refined salt), and then move the duck's body upward with your left hand, so that the duck's blood can be controlled and cleaned.

Note: The operation should be stable, accurate and fast, the knife should be small, the two tubes (esophagus, trachea) should be cut, the duck blood to control net. In addition, before slaughtering, let the duck drink enough water, so that the duck feathers are easy to depilate.

2. Scalding equipment and tools: a large stove, a large pot, a cool water basin, a water spoon, a small round wooden stick.

Methods: (1) sit the pot on the fire, add water (eighty percent full), to be the water to 55 ~ 60 ℃ (no temperature gauge, the water temperature can be tested by hand. The method is: the hand first soaked in a cool water basin, and then into the pot of fast fishing and stirring, such as continuous fishing and stirring 3 to 4 times, the hand can not be hot fishing and stirring, indicating that the water temperature is moderate), you can duck scalded hair pot. (2) scalding, first with the left hand clutching the duck palm, duck head immersed in the pot, shaking with the hand. Then put the duck body into the pot, with a small wooden stick along the duck body back and forth flicking, so that the duck hair through the water evenly. Duck scalded in the water for about 3 minutes (while scalded, try to pluck the feathers with your hands), when the feathers are easily plucked, indicating that the duck feathers are scalded well, the duck should be removed immediately. Note: scalding, action should be fast, the water temperature should be moderate, scalding time should be appropriate.

3. plucking

Equipment and tools: a wooden board, a cool water basin. Methods: (1) the hot duck breast face up, placed on the board, the left hand to hold down the duck body, with the right hand to the duck breast on the cool water, and then the right hand to depilate the duck breast hair (force to be light). (2) Turn the duck over, place it on the plucked feathers and hold it down with your left hand. Use your right hand to pluck the feathers on the back of the duck and the tip of the duck's tail. Then, pluck the feathers on the neck and head of the duck. Note: The operation should be fast and light, the duck hair should be deplucked cleanly, the duck skin surface is not broken and not damaged.

4. Selection of hair Equipment and tools: a wooden basin (or iron basin), duck tweezers (duck tweezers is a special tool for picking duck hair). Methods: (1) Selection of hair must be carried out in the water basin (spring, summer and fall seasons with cool water, winter can be warm water). When picking feathers, hold the duck body with your left hand and duck tweezers with your right hand, and pick the residual hairs and skin of the duck body. (2) When choosing feathers, pay special attention not to make the duck body broken, and do not repeatedly touch a certain place in the duck body with your fingers, otherwise the duck body will cause oil spillage phenomenon, which will affect the quality. Note: choose hair action should be fast and steady, the residual hair to choose clean, duck skin without oil spill, no breakage.

5. Hollowing out (cavity) Equipment and tools: an air compressor, a raw knife, a cool water basin, a duck brace.

Methods: (1) Place the duck breast upward and duck head outward. Clutch the duck's palm with your left hand and lift it upward slightly so that the meat of the leg is taut, and then chop the duck's palm off from the joint with your right hand holding the knife. Then, turn the duck body over so that the duck's head is facing inward, break open the duck's beak, and pull out the duck's tongue. (2) Turn up the skin of the duck at the neck cut, pull the esophagus and trachea with the left hand, and gently poke the thumb of the right hand along the esophagus and trachea under the skin of the duck's neck to the upper edge of the duck's bladder. Then pull the trachea off and remove it. (3) Pinch the head of the duck with your left hand, use your right hand to poke the nozzle of the air compressor into the cutout of the duck's neck, and start to inflate the air (the air is filled into the layer of fat inside the skin and outside the meat). When the air is filled to 80% or 90% full, pull out the nozzle and clutch the root of the duck neck with your left hand to prevent the air from escaping. (4) Poke the index finger of the right hand into the anus for 3 to 4 centimeters, bend the index finger upward, hook the end of the large intestine and pull off the connection between the large intestine and the anus. Then, move the right duck's bladder forward and jam it with the left hand. Holding the knife with the right hand, make a 3 to 5 centimeter cut under its right bladder. (5) Put the thumb and forefinger of the right hand through the cut under the duck's bladder. Pull out the esophagus and the head of the trachea. Then wrap the pulled-out esophagus around the index finger of the left hand and pull it tight. At the same time, the thumb and index finger of the right hand reach into the cavity of the duck and hook the soft tissue connecting the cavity to the giblets from top to bottom, then hook the gizzard and pull out the giblets by exerting force with the left and right hands at the same time. The right index and middle fingers reach back into the duck cavity. On sticking into the sides of the spine. Remove the lung lobes. (6) With the right index and middle fingers, poke the duck spacer into the duck cavity by the knife, place the lower end of the spacer on the vertebrae, tilt it slightly forward in an upright position, and after stabilizing it, pull it backward and jam it into the sternum and the three * bones to prop up the duck's body.

Note: the action of hollowing should be fast, the knife should be small, the duck body without blood staining traces, the duck body inflatable should be plump, the skin surface can not be ruptured, the internal organs hollowed out cleanly, the pieces (duck liver, duck intestines, gizzards, etc.) should be intact and not broken.

6. Measurement of the chamber hook

Equipment and tools: a large water basin (or pool).

Methods: (1) use the thumb of the left hand from the duck bladder under the knife into the other four fingers to hold the back of the duck, and then press the duck body into the water basin (or pool), so that the duck cavity is filled with fresh water. Then, turn the duck's head upward and hold it up. Use the index finger of your right hand to poke through the duck's anus, hooking out the head of the ileum so that the water flows out of the anus. Then press the duck into the water so that the cavity is filled with water, turn the duck's head downward so that the water in the cavity flows out of the neck skin and the duck's beak, rinse out the debris and mucous membranes in the beak and in the duck's neck, and end the shabu-shabu. (2) Clutch the duck's head with the left hand, lift the duck, and with the right hand, run the right hand down the duck's neck to the root at the lower end of the head to remove the remaining air. Then insert the thumb and forefinger of the right hand through the knife opening under the duck's bladder, lift the duck, and release the left hand so that the duck's head hangs down. Hook the duck with a duck hook at the neck 5 to 6 centimeters from the root of the neck, so that the tip of the duck hook is exposed from the other end to be completed. Note: the duck cavity, duck neck, duck beak are clean, the back of the intestines and the duck cavity of the soft tissue hook out, the duck's skin surface without blood stains, duck hook hanging properly, hook distance should be moderate.

7. Scalding the skin to beat the sugar color (hanging color)

Equipment and tools: a stove, a cauldron, a basin of sugar water, a water spoon.

Methods: Wash the pot of sugar water, put in caramel and water and stir well. Then put the pot on the fire, add water and boil it until it comes to a boil. Lift the duck by the hook with your left hand to the top of the pot (being careful not to submerge the duck's head in the water), and with a ladle in your right hand, scoop up the boiling water in the pot. Starting from the cut of the duck's body, scald the skin from top to bottom (scald 3 to 4 times). After the skin is scalded, quickly lift the duck to the top of the sugar water basin and pour the stirred sugar water over the duck 3 to 4 times. Control the water in the duck's cavity.

The ratio of sugar water and the method of mixing:

Roasted duck with red date color is generally 1:5.6-6 (i.e., 1 kilogram of caramel into 5.5-6 liters of water).

Golden-yellow roast duck is generally 1:6.5-7.5 (that is, 1 kg of caramel into the water 6.5-7.5 liters).

When mixing, first put the caramel into the basin, put a small amount of warm water to drain, and then according to a certain proportion, add water, and repeatedly stirred with the hand, so that it is uniform that is (such as white sugar, it should be added to a small amount of water, on the fire boil for a few moments, and then poured into the basin, according to a certain proportion of water, and stirred that is).

Note: To use a strong fire, the water should be boiled to a rolling boil, the ratio of sugar to water should be moderate, the duck skin surface scalded shiny and beautiful.

8. drying billet

Equipment and tools, pick a duck pole, hanging duck pole (or hanging duck rack) set.

Methods: Hang the duck billet on the hanging duck pole (or hanging duck rack) after scalding the skin and beating the sugar, and place it in a cool, ventilated place to dry the duck skin. Generally in the spring and fall season drying about 24 hours, summer drying 4 to 6 hours, in the winter to appropriately increase the drying time.

Note: Avoid sunlight when drying duck blanks, and do not use high-intensity lamps. In winter, do not install indoor heating equipment. Drying duck blanks should be observed at any time to change, such as the discovery of duck skin overflow oil (oil beads appear) to be immediately removed, hung into the cold storage preservation.

9. storage Equipment and tools: a cold storage, a set of hanging duck billet rack in the cold storage.

Methods: Hang the duck blanks in order to hang the duck blanks into the cold storage rack, keep the duck blanks not crowded, not touch, not pressure.

Note: the temperature in the cold storage, it is appropriate to control the temperature at 3 ~ 5 ℃.

Roasting preparation

1. Select firewood.

Beijing roast duck (hanging stove) fuel to jujube firewood is the best, when jujube firewood can not meet the supply, should be taken with peach, apricot, pear and other fruit tree firewood. Fruit tree firewood has less smoke fire hard. Resistant to combustion, has a clear flavor and other characteristics. On the odor of pine, cypress, tsubaki, tung and other firewood, should be prohibited. 2. clear furnace burner. In general, 1 hour in advance of the grill will be cleaned up the residual ash, stay enough charcoal bottom, yards on the fruit wood firewood. Lighting for about 30 minutes, when the oven temperature rises to more than 200 ℃, you can prepare for roasting. Roasting technology 1. Poke the duck plug. Duck blanks into the oven before roasting, the pre-prepared duck plug with skillfully poked into the anus of the duck, and make it stuck in the anus, in order to prevent the body of the duck soup soup outflow. The so-called skillful force means that the action of poking into the plug should be accurate and rapid. Because the duck billet after drying the skin has been taut, stab duck plug, hesitation, left and right twist, is bound to squeeze through the skin of the duck billet, so it must be inserted into the card tightly with skillful strength at once.

2.

When the duck billet stabbed duck plug, you can by the duck body of the knife into the boiling water (you can also add an appropriate amount of pepper water, wine), known as irrigation soup. General irrigation into the duck body of boiling water, about eight-tenths of the duck cavity into.

3. Play two times color.

Duck billet enema, but also to play two times color (that is, the second time to play sugar, and the difference between the first time to play sugar is sugar water sugar content to be appropriately reduced). The method is: the left hand lifts the duck hook, the duck billet to the top of the sugar basin, the right hand holds the water spoon, scoop up the sugar water, pouring evenly on the duck billet that is. The purpose of playing the second color is mainly to prevent uneven coloring.

4. Turn roast and crotch.

After the duck blanks hit the second color. To check the hanging duck hook (to prevent the phenomenon of loose blanks and not easy to turn,) and then can be roasted in the oven. In the roasting process, the fire is a key, according to the need to adjust at any time, the general duck blanks just into the furnace, the fire should be burned some strong, with the temperature inside the furnace, as well as the duck blanks on the color of the situation, the fire should be gradually weakened, the furnace temperature is generally controlled between 250 ~ 300 ℃ for good.

Duck blanks into the furnace, so that the duck body right back to the fire, about 12 to 13 minutes of baking. When the right side of the back roasted to orange, turn the duck body, so that the left side of the back to the fire, about 7 to 8 minutes. When the left back is the same color as the right back, turn the body and roast the left breast. When the same orange color, the duck can be picked up with a pole, near the fire to lift the left side of the bottom crotch, so that the color between the legs, and then re-hang into the oven, roast the right side of the duck breast, about 2 to 3 minutes. When the right side of the duck breast roasted into orange, and then pick up the duck, teasing the right side of the bottom crotch. When the right side of the crotch roasted to orange, the duck hanging back into the oven, roast its right back, about 5 minutes, and then turn to roast the left back about 5 minutes. The duck's body color is almost even. When the duck body knife mouth overflow white and with oil soup, pick up the duck, again crotch to find the color, can be removed from the oven. A 1,500-2,000 grams of duck blanks can be fully cooked in the oven in 35-40 minutes. For the duck has been roasted, in addition to mastering the fire, time, the color of the duck body, you can also pour out the soup in the duck cavity to observe. When the poured soup is pink, it means that the duck is 7 to 8 mature; when the poured soup is light white with some oil, it means that the duck is 9 to 10 mature. If the poured soup is milky white with more oil and less soup, it means the duck is over-roasted.

5. Remove from the oven and brush with oil.

Duck baked out of the oven, to brush a layer of sesame oil while hot, in order to increase the degree of skin brightness. And can remove soot, add flavor. *'&kC8 ZR5 Preparation of ingredients The ingredients for serving Peking duck are mainly: sweet noodle sauce, white pieces of green onion. In order to adapt to the living habits of different guests, you can also add refined salt, sugar, pepper oil, ginger, rice oil, garlic, small radish, small onion, cucumber, green radish, etc. as ingredients.

Making materials (11 pictures)

1. Sweet noodle sauce: it is made of flour-based processing and fermentation. Beijing's sweet noodle sauce to "Tianyuan", "Liubijiu" two families of the best. Has the color, taste, thin and moderate, fragrant and delicious characteristics. After the purchase of sweet pasta sauce, you need to be processed again, in order to eat with roast duck. Processing method is: put the sweet noodle sauce into the basin, according to every 500 grams of sweet noodle sauce to add 125 grams of sugar and 25 grams of sesame oil ratio to good, mix well. Steam on the drawer for about 25 minutes, remove and let cool.

2. Onion white section: to use the high white onion produced in Shandong Province is preferred. It is tender, sweet and crisp and suitable for raw food characteristics. Onion white section of the processing method is: first peeled and washed, cut off the green part, and then cut into 6-centimeter-long section, the center of the broken into.

Simple practice

Raw materials: duck half, green onion segments, ginger slices, dashi, pepper, cooking wine, soy sauce, syrup (honey can also be) Method: 1, duck into a larger container 2, into the green onion segments, ginger slices, pepper, dashi, cooking wine, soy sauce, evenly coated with duck, marinated 1-2 hours 3, marinated Duck, the surface evenly coated with syrup 4, preheat the oven at 180 degrees, about 50 minutes in the middle layer, the lower layer of the tray covered with tinfoil 5, cut thin slices of Tea Tips: 1, duck marinade time can be based on personal taste to order, like the original flavor can be shortened marinade time. 2, baking time in accordance with the performance of their own oven to set it, the color of gold can be gold. The traditional crispy water modulation is honey and white vinegar, the ratio is about 2 parts honey to 1 part white vinegar, it should be noted that each application must be thoroughly dried in the skin, especially carefully coated with duck folds, the inner side of the duck legs and other parts.

Stewed oven method

The oven has a door, with broomcorn millet first furnace walls and grates within the furnace hot, to be no open flame, will be treated duck on the grates, close the door, so it is known as stewed oven.

Hanging furnace method

Furnace arched mouth, no door, the duck will be treated to hang in the furnace on the iron structure, the following with fruit wood (pear, jujube wood best) fire baking, do not close the door.

Barbecued pork method

and barbecued pork similar to the hand-operated one by one to be operated, because of the low yield, time-consuming labor, has been gradually eliminated.　The roasted duck needs to be sliced and served. Slicing technology requirements are high, each duck to come out about 120 pieces, and must be sliced with belt meat, fat and thin. Accompanied by green onion, cucumber strips, seasoning with sugar (this is the court to eat, now no), garlic (has been used sparingly) and sweet noodle sauce (currently the majority of those who use this). Staple food has lotus leaf cake or hollow cake.