American version of Chinese roast duck
Published Aug 1, 2021 at 21:37pm ET

Operational steps
- 1 The ducks are cleaned and the grease can be seen on the skin. Then they are dried with kitchen paper.
- 2 Mix the topcoat well and apply it on the duck, both inside and outside. Place onion, ginger, garlic and orange peel in the belly of the duck after wiping. Then tie the leg of the duck with cotton thread to fix the position. (The duck belly here is early and I dont want to pull it out, which makes me feel bad when I wipe the duck.)
- 3 The duck steamed in a four-legged oven for four or five centimeters. Before steaming, poke the duck with a fork or toothpick, so that the grease can be steamed more easily. Because it needs to be steamed for a long time, make sure there is enough water in the steamer.
- 4 Steam ducks and prepare barbecue sauce for the surface. I turned the fire into a small one and boiled it slowly. It felt a little like boiling jam. The final consistency was about the same as that of jam. It might be a little thinner, but it would be more sticky after cooling. P.S. The cooking time and the steaming time of ducks are not good, but only for reference.
- 5 Steamed duck. Remove and cool. Make sure its cool so that the sauce stays on the surface. I was in a hurry and began to wipe it out without cooling. As a result, my sauce flowed much into the baking pan below. P.S. If you use a baking tray like me to pick up juice, you should use tinfoil as a pad, otherwise its really hard to wash.
- 6 Spread duck, four feet facing the sky, into the oven, 375F/190 degrees, roast for an hour, during which you need to take out at least three times again to wipe barbecue juice, until all the juice is used up. If you feel your wings are burning, wrap them in tin paper. Every time I take it out and brush it here, the color will be darker and more beautiful.
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Healthcare food category
Sichuan cuisine, Refreshing, Meat 1, Some Breakfast Dishes