Chongqing Roast Duck Practice and Ingredients

Tender duck 1 (weighing about 2000 grams);

40 peppercorns, star anise 3, 50 grams of white onion, 30 grams of ginger, 50 grams of wine, 150 grams of salt, soy sauce and monosodium glutamate each a little bit, the right amount of honey.

---Processing methods:

The tender duck slaughtered to drain the blood, with boiling water to remove all the duck feathers washed. Then from the anus to open, take out the viscera, esophagus and other things, wash with water, hanging in the ventilation place to control the surface moisture, put in the basin. The onion and ginger are cut into julienne strips.

Pepper, star anise dipped in cooking wine, and then dipped in onion and ginger pepper, star anise, cooking wine juice coated inside and outside the duck, and then marinated with ingredients for about 12 hours (summer can be placed in the freezer to prevent deterioration), must be turned 3 times to make the duck marinated evenly.

Take out the marinated duck, fill the duck cavity with the ingredients and seal the mouth, and place it in a charcoal oven for roasting. The temperature of the oven is controlled at about 180 degrees Celsius, and when the duck is golden brown, take it out, smear it with a layer of honey and roast it for a few more minutes, and then take the meat out of the oven for sale.

---Processing points:

Make sure to control the temperature of the oven, do not roast the duck.

---Features:

The duck meat is crispy and flavorful, tender and delicious.