Crispy roast duck

Overview

There are many ways to cook duck, including roasting, roasting or stewing, such as beer duck, old duck soup, and konjac roast duck. Today I made crispy roast duck that has been growing for a long time. It tastes great.

Tags

• hot dishes
• home cooking
• oven dishes
• old man
• autumn recipes
• banquet dishes
• full banquet of manchu and han dynasties
• lunch
• basil
• dried sea pepper
• duck
• ginger
• green onions
• lemon
• maltose
• rosemary
• star anise cinnamon
• zanthoxylum bungeanum
• garlic
• salt
• soy sauce

Ingredients

Steps

1. 1 Arrange the duck and tie the neck with a rope. Boil a pot of boiling water and soak the duck in the boiling water. Let the boiling water flow all over the body to tighten the skin. Then dry the water on the duck and hang it in a ventilated place to dry and tighten the skin.

   

2. 2 After the vegetable oil is heated in the pot, add garlic slices, ginger slices, dried sea pepper, Sichuan peppercorns, various spices, and two green onions, cut into sections, and stir-fry until fragrant. Finally, add salt and soy sauce to taste. The duck meat will be more flavourful.

   

3. 3 Mix the fried spices with basil, rosemary, and lemon and stuff them into the duck's belly. Use a toothpick to seal the opening of the duck's belly to prevent the spices from scattering.

   

4. 4 First turn the oven to 200 degrees and roast the duck for 15 minutes, then lower it to 180 degrees. Dissolve the maltose with boiling water (150-200 grams of water for 50 grams of sugar). Brush the entire duck surface with a brush and continue roasting. From now on, take it out and brush it with maltose water every 15 minutes. It will be ready in about 1 hour and 30 minutes. The whole body of the duck is burnt red, with crispy skin and tender inside.