A simple version of Peking Duck (Crispy Roast Duck) that is full of flavor

Overview

The recipe of Peking duck is as simple as possible, as long as the family has a simple oven and is enough. It cannot be said to be very authentic, but it is delicious. You can choose the ingredients and make it with confidence, and it is also very economical. The duck skin is as thin and crispy as paper skin, crispy on the outside and soft on the inside. When you bite it in your mouth, the aroma is overflowing, and the fragrance will linger in your mouth even after eating it for a long time!

Tags

• hot dishes
• dinner with friends
• beijing cuisine
• lunch
• dinner
• cooking wine
• cucumber
• flour
• green onions
• honey
• light soy sauce
• mung bean starch
• old soy sauce
• raw duck
• sweet noodle sauce

Ingredients

Steps

1. 1 Prepare the above materials.

   

2. 2 Mix light soy sauce, dark soy sauce, and cooking wine and set aside;

   

3. 3 Prepare a raw duck according to the size of your own oven, wash it, boil the pot and pour it with boiling water several times until goosebumps stand up on the duck skin (protruding pores). Use a kitchen towel to dry both inside and outside. Find a glass bottle and insert it from the duck PP to make the duck stand. Spread the duck wings with chopsticks. Brush the duck with the sauce prepared above. Brush it several times;

   

4. 4 A tablespoon of honey (you can also add water to dilute it slightly). After the duck brushed with the sauce is slightly dry, brush it with honey (diluted honey should be brushed several times more, or brushed again in half an hour);

   

5. 5 Put the duck in the refrigerator and dry it in the shade for at least 5 or 6 hours (the longer the better, it is best to process it at night and put it in the refrigerator, and bake it for dinner the next day). After the duck skin is dry, place it in the oven and bake it at 180° for 40 minutes, without the rotating grill function. The oven needs to be turned over once in the middle of the oven to pay attention to the coloring and crispness of the duck skin. If the color is not enough, you can bake it at 250° for a few more minutes after the completion; the roasted duck slices are cut into pieces and placed on the plate (I am not good at craftsmanship, and it turns into shredded duck when I cut it -_-);

   

6. 6 Flour + mung bean starch (can be replaced by cornstarch if not available), add appropriate amount of water to make a yogurt-like batter;

   

7. 7 Use a spoon to spread the batter into a round shape, place it on an electric baking pan or a non-stick pan, bake over low heat until it changes color and become transparent, and serve on a plate;

   

8. 8 Cut the cucumber into small strips, take the white part of the scallion, cut into shreds, and arrange on a plate. Now, the roast duck, cucumber, and scallion white are covered with sweet bean paste, and rolled into lotus leaf pancakes to eat! It tastes great!