The traditional eight-pot duck is steamed. Trying to do it in the oven a few times is quite good. The last time I used hot water to boil the duck skin, dried it, and then loaded the eight-trea stuffing. I brushed the honey and the old-fashioned roast. The duck skin that came out was much more brittle, and it seems that it can be slowly improved. A very festive dish is worth a try.
Duck: Wash and clean the hidden duck feathers. Apply Shanghai salt black pepper powder inside and outside. You can put a few peppers in your stomach. Put the refrigerator for two to three days.
Wash the marinated duck and dry it. Boil the duck skin with boiling water and let it dry.
Use electric rice glutinous rice and chestnut, put less water than usual risotto, and get to eight mature.
Stir-fry hot oil, stir-fry with raw diced meat (or Cantonese sausage), add peas, mushrooms, walnuts, diced carrots, winter bamboo shoots, and put them together.
Pour 3 into 4, mix well and fill into an eight-treasure filling.
Fill the duck belly with the eight-treasure stuffing, taking care not to fill it too tightly.
Stitched. The duck's surface is brushed with honey and soy sauce.
The oven is warmed up 200 degrees for a quarter of an hour. The ducks enter the oven, get up and down, and the baking pan is placed in the middle. Turn over once in half an hour while brushing honey and soy sauce. After an hour, join the apple.
According to the size of the duck, bake for another 20-30 minutes. Remember to constantly flip the duck while adjusting the position of the duck pan. So as not to bake. When roasting, you can bake it in water to avoid the duck being too dry.
The process of pickling the ducks is important to remove the astringency of the duck itself. The glutinous rice can be soaked in water and steamed, preferably in a state of one grain. When eating, first sliced duck meat, with hot apples is very good. Then open the sip to eat the eight treasures, and finally the duck can also lick the soup, a little food is not wasted.