Step: 1. Rinse the ducks to be put into the oven, hang them up and put them on the balcony to dry for about an hour, then dry the water. I want to prepare some disposable food handling gloves and food brushes.
2. Mix your favorite seasonings, such as garlic, red onion, perilla (my favorite) and seasonings: soy sauce, soy sauce, spiced powder, soju, proper amount of sugar, oyster sauce, salt and a little oil. Put these evenly mixed seasonings into the belly of the duck, and evenly spread the remaining sauce on the duck skin of the whole duck.
3. All right, the preparations are done. According to the characteristics of your oven, put the processed duck in and bake it for about 30 minutes. Don't adjust the number too high, otherwise it will be easy to burn the skin and the inside is not cooked. After the "ding" sound, carefully take out the whole tray, turn over a duck and roast the other side.
In this process, you will hear the creaking sound in the oven, which means that the temperature of the oven is high enough to force the duck oil out bit by bit. It takes enough patience and time to bake beautifully. For the first time, the roast duck was roasted into Zou shape on both sides, but it was still not cooked inside. Bake both sides for three times, and brush the remaining sauce evenly with a brush every time you take it out, so that the effect is good.
Finally, when baking, it is best to cover the duck skin with oil-absorbing paper (that is, salt chicken wrapped in oil paper) to prevent the duck skin from being overcooked and burnt. It is best to coat both sides with a layer of honey, so that the roast duck skin is crisp and delicious.
All right, you're done! The chassis looks oily. Oh, throw it away. The duck roasted in this way tastes less greasy and healthier! The duck meat inside is just cooked and tender, and it doesn't get angry at all. My family likes it very much. Wait for it to cool before taking it out and cutting it into pieces. It tastes first-class with sour plum sauce and soy sauce, or it's good to wrap lettuce ~ ~ ~
Second, crispy roast duck
Materials:
Half a duck, a potato and half an onion;
Marinade: mix salt and pepper, star anise, fennel, ginger, cinnamon, garlic, onion, pepper, salt, sugar, cooking wine and water;
Brush material: mixed soy sauce, honey and fruit vinegar.
Dip in sauce: duck oil, sweet noodle sauce, water and sugar.
Exercise:
1: evenly and carefully spread pepper and salt on the inside and outside of the duck, then mix all other marinades and put them in a container, and then put them in the duck for one day, turning over halfway to make the taste even;
2. Take the salted duck out (the marinade is reserved for use), fork the duck obliquely with a steel fork, boil a pot of boiling water and keep it boiling, and pour boiling water on the duck repeatedly until the duck skin contracts tightly and pores appear;
3: Brush the duck while it is hot, and repeat 1-2 times after the surface is dry.
4. Hang the brushed duck upside down in a cool and ventilated outdoor place to dry, brush it for 2-3 times (as shown in the figure, brush it for the last time after drying), and cut off the tip of the duck wing;
5. Wrap duck wings, duck legs and other places with less meat and more bones with tin foil, put potatoes and onions on the bottom of the baking tray, put the salted juice poured out before into the bottom of the oven, put the duck in the middle layer, and bake at 340 degrees Fahrenheit (170 degrees Celsius) for 40-45 minutes;
6: Take out 1-2 times when baking (as shown in the figure, brush it for the first time after 20 minutes in the oven), and finally take out the marinade at the bottom, raise the oven temperature to 400 degrees Fahrenheit (205 degrees Celsius) and bake for 15-20 minutes, tear off the tin foil wrapped around the duck wings and legs, and then bake/kloc-on high fire.
7: cold pot, take out the duck oil baked on the baking tray and pour it into the pot;
8: Add 2 tablespoons of sweet noodle sauce and half a spoonful of sugar and stir-fry until fragrant;
9: Add a proper amount of water, cook until it is sticky and bubbling, and serve it as a dipping sauce.
Intimate reminder
1: Because the duck is coated with pepper and salt in advance, the marinade should not be too salty. You can dip it with chopsticks and fry it slightly lighter than usual to avoid being too salty. Ducks soaked in marinade are delicious and juicy even when baked;
2. Pay attention to safety and strength when pouring boiling water for ducks, raise your hand and hot water for many times;
3. Brush the material only for coloring, so that the duck skin will be crisp. Therefore, in the whole process from air drying to baking, brush it several times, and try to wait until the brush material brushed before is slightly dry and the concentration is slightly thick.
When ducks hang outdoors, it is best to cover them with gauze to avoid the harassment of bees and mosquitoes. In hot weather, you can use a fan to blow dry quickly.
5. In the first half of the roast duck, put the marinade in the oven to avoid the roast duck being too dry and keep the duck delicious and juicy, but take out the second half to avoid crispy skin. The bottom of the roast duck is padded with potatoes and onions, which can make the duck delicious and evenly heated;
6. Duck breasts and other fleshy places are easy to be burnt, while duck wings, duck legs and other places with less meat and more bones are easy to be burnt. Pay attention to wrap it with tin foil, with the bright side of the tin foil facing outward;
7: The power of each oven is different. Please observe the roast duck at any time. If the roast duck is found to be partially deepened before the time, it is advisable to cover it with tin foil to prevent scorching, with the bright side of the tin foil facing outwards;
8: The sweet noodle sauce on the market is generally too salty, so you can dilute it and fry it before eating. Each tastes different. You can fry the sugar before adding it. Duck oil is cold, add sweet noodle sauce to avoid frying.
9: Sliced cucumber and shredded onion are the best companions of roast duck. Students who can't buy green onions in North America can try to choose larger green onions and shred them and soak them in light sugar water, which is not much different from green onions.
10: Slice the duck with a sharp knife and tilt it about 30 degrees;