Beijing Roast Duck in Daxian Food Classroom

Food Material List

  • 1 Duck cramming 1 only
  • 2 Apple 1
  • 3 Carrot 1 roots
  • 4 onion 1 pieces
  • 5 Salt and pepper Appropriate amount
  • 6 five-spice powder Appropriate amount
  • 7 red vinegar 200g
  • 8 Malt dust 100g
  • 9 Dried tangerine peel Appropriate amount

Operational steps

  • 1 Prepare the ingredients, wash the ducks and drain the water.
    Beijing Roast Duck
  • 2 Mix spicy powder, pepper and salt evenly and rub repeatedly in duck belly to make it uniform in an all-round way.
    Beijing Roast Duck
  • 3 Cut apples, carrots, tangerine peel and onions into duck stomachs.
    Beijing Roast Duck
  • 4 Stitch the duck belly with toothpicks or bookmarks, but it wont break.
    Beijing Roast Duck
  • 5 Ducks hang in the air to dry, or use electric fans until the skin is dry.
    Beijing Roast Duck
  • 6 Maltose is waterproof
    Beijing Roast Duck
  • 7 Pour the maltose into the vinegar seed and stir it evenly. This is the skin water.
    Beijing Roast Duck
  • 8 Brush the dried duck with 10% skin water. Brush it evenly. Continue drying or fan blowing. Wait for the first time, then the second time, the second time, and the third time. Every time, the duck has to wait for drying. The skin is shining and contracting. It can be done without moisture and sticky hands. The drying process may take several hours.
    Beijing Roast Duck
  • 9 When the ducks are well-aired, put the oven in 3-D hot air mode, 40 minutes, 180 degrees Celsius, and 200 degrees Celsius preheating in the early stage of the oven.
    Beijing Roast Duck
  • 10 Baked appearance
    Beijing Roast Duck
  • 11 Cutting with knife
    Beijing Roast Duck
  • 12 Fill in cucumbers, scallions and sauces, and you can eat them in a roll.
    Beijing Roast Duck
  • 13 A seductive taste
    Beijing Roast Duck
  • 14 Beijing Roast Duck can be made at home by itself.
    Beijing Roast Duck

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