Roast duck

Overview

There is a delicatessen outside the community, with many varieties of braised, sauced and cold dishes. There is also a large electric oven outside the store, which is full of ducks, spinning and spinning. It is different from traditional roast ducks. The skin of the roast duck is crispy and the meat is dry. The name of the roast duck is that it tastes too dry, and Lao Geng is a little worried about hygiene. I thought he could make roast duck even without making the duck round and plump, so I might try it too. The results of the test were quite satisfactory, the skin was slightly crispy and the meat was still juicy.

Tags

• bbq
• home cooking
• oven dishes
• cooking wine
• fresh spicy noodles
• half duck
• onions
• thirteen incense
• ginger
• salt

Ingredients

Steps

1. 1 Prepare the ingredients.

   

2. 2 Clean the duck meat, add green onions, shredded ginger, cooking wine, salt, thirteen spices, fresh chili powder, and salt.

   

3. 3 Continuously massage the duck, spread the seasonings evenly on the duck meat, cover with plastic wrap and refrigerate for more than 8 hours.

   

4. 4 Slightly scald the marinated duck meat in a pot of boiling water, and use a spoon to pour boiling water over the duck. Rinse the entire duck meat surface and tighten the skin.

   

5. 5 Place on grill rack to dry.

   

6. 6 Preheat the oven to 230 degrees for 5 minutes, change to 200 degrees, add the duck meat, and bake on the middle layer for 30 minutes.

   

7. 7 During this period, mix a small spoonful of light soy sauce, a small spoonful of honey, and a small spoonful of cooking oil thoroughly.

   

8. 8 Brush the roasted duck with the prepared juice.

   

9. 9 Then put in the oven at 180 degrees for 10 minutes.