I don't think it is necessary to introduce this recipe. One of my favorite meats, the feeling of eating the crispy roast duck that I made myself in the United States, is really not a word to describe. In fact, the raw materials are not complicated, and it is really one of the best choices for New Year's Eve, because all the complicated preparations can be done in advance, and only the oven is needed, you can get it all! Moreover, this recipe is very detailed, from roast duck to lotus leaf cake to dipping sauce, and the last duck rack can also be used to stew, the soup of the New Year's dinner is also fixed, it can't be better~
If it is a frozen duck, it needs to be thawed in the freezer for one day, or it can be hydrolyzed at room temperature. Hang the thawed duck upside down (I hang it upside down on the bottle) and evenly pour it on the duck skin with boiling water. Pour 2-3 times, especially pay attention to the lower part of the duck wings and other parts to be poured. Then mix the honey: soy sauce: water = 1:1:5, evenly brush on the duck skin. (Later later, the big sister suggested that it is better to add the right amount of white vinegar, but I have not tried it, you can try it)
Dry the ducks in a well-ventilated place, then brush a layer of honey sauce about every 30 minutes. It is better to brush 5-6 times. After the last brushing, air dry in the ventilated place for one night. (I would like to thank the big sister for providing a beautiful picture! I have laughed.)
Remove the dried duck, the apple and the bread after the water is stuffed into the duck. You can use a toothpick to cover the seal, put it on the grill, and wrap the tin foil on the wings and legs.
Preheat the oven to 400°F, put it in the roast duck after preheating, then adjust the temperature to 350°F, bake the duck breast up for 40-45 minutes, then remove the turn and bake for about 30 minutes until the duck skin is golden. Crisp.
Take out the Stuffing inside the duck belly, the roast duck is over! Is it super simple? But of course, the roast duck should be served with lotus leaf cake, so the formula of the lotus leaf cake is also written for reference~
Lotus leaf practice: 270g of all purpose flour is added to a small amount of salt, pour 150g of hot water at about 80 °C, chopsticks are kept stirring until it is flocculent.
When the surface is not hot, you can knead the dough. According to the dry humidity, you can adjust the water or flour by yourself. The dough is not sticky. It can be covered with plastic wrap for 20-30 minutes, then divided into doses, half sprinkled with flour, and half brushed with vegetable oil for use.
Put the flour-spraying agent together with the smearing agent, round it with a rolling pin, and put it in a pan (without brushing oil). The sign that can be turned over is that the middle of the cake is slightly bulged, and there should be a golden dot after turning over.
When the cake is cold, it is easy to separate the cake from the middle and put it aside. The duck still needs a little skill, and my film is not very good, but the basic principle is to cut a knife from the middle of the duck breast, and then go down on both sides, asking each piece of duck to have both skin and meat.
A good piece of duck, each with skin and meat.
The sweet noodle sauce can be used directly, but according to the result of the “sistering” of the big sister and her mother, the more authentic roast duck dipping sauce is: sweet noodles with a little bit of water, add a small sugar and a few drops of sesame oil, water to burn Open, then steam on the drawer for 3-4 minutes. Cut the cucumber and green onion and you can eat it!
Duck meat is good for sweet sauce, put on cucumber and green onion, roll up and eat. . . Don't write it first, I am a little hungry ==
1. When boiling hot duck skin, it should be even and slow, don't burn the skin. This step can ensure that the skin is crisp afterwards and is very important. 2. Authentic Beijing roast duck, there will be a stepping work after the hot duck, that is, the air is blown between the skin and the meat to separate it, and finally the more crisp duck skin can be baked. But this step of home roast duck is basically difficult to achieve, so there is no written in the steps. Although there are fewer steps to blow the skin, but the final is still crispy! 3. There are quite a lot of things that can be stuffed in the belly of the roast duck. It is recommended to use the combination of apple and bread. Because the apple is roasted like a fruity wood, the bread after the water is sucked in can ensure the meat is tender and tender. They are called Stuffing in English. In fact, they don't need much good bread. In the United States, there is a special Stuffing bread, which is very cheap. It doesn't matter if you don't put apples, but it will have less flavor. 4. Put a layer of tin foil on the thin wings of the duck wings before baking to prevent scorching. When roasting, the duck breast should be facing up. 5. When baking, be sure to put it on the shelf instead of directly in the baking tray, because the roast duck will produce a lot of oil. If it is placed in the baking dish and it will be immersed in the oil, it will not be crispy. It is best to use a grill like me, and use an old baking pan to pick up the oil. The grill directly in the oven is also no problem, remember to wipe it clean. 6. The specific steps of the ducks can be referenced. You can go to youtube or Youku to search for it, but the basic principle is to separate the duck breast from the middle, and then slice the duck. Not seeking perfection, just ask each piece to have skin and meat. 7. When the lotus leaf cake is baked, you don't need to put oil on it. Otherwise, it will become a pancake. The pan is fired (domestic with a small fire), and it can be turned over in the middle. It is easy to cool after the cold. It is divided into two, because there is brush oil and flour in the middle. 8. Finally, the duck's dipping sauce, of course, directly with the sweet noodle sauce is no problem, we also eat this when we eat. However, the authentic Beijinger, the big sister asked the kitchen god - after her mother, still gave a more authentic practice of dipping sauce. Of course, I still recommend you to try it, because you think, this duck is used by you to burst the daisy with the bottle, you have been boiled with boiling water, and it has been dried up by the public. How can you not treat it seriously? ==9. There is definitely some difference between the home roast duck and the authentic Beijing roast duck, but this is very very close, and it is definitely crispy, because the domestic roast ducks are all hung up and grilled. This is on the grill, so the duck breast There will be some traces on the surface, but of course it will not be affected, because in the end there will be a duck. . 10. The classic dishes are of course cucumber and green onion, but if you like to match it, there is no problem~ I wish you all a happy meal! Mua~——————————————————————————More 悦食记菜谱 Please pay attention to my small station http://yuesfoodstory.com Weibo ID : @Whisky微醺YUE'S FOOD STORY 悦食记 about food, healthy life, and love.