1. Wash half of the duck, remove all inedible parts, cut off the feet, and cut off a part of the neck, because the duck’s neck is relatively long, which is not conducive to rotating and roasting in the oven.
2. Place the washed duck in a large pot, add salt and knead for 5 minutes, then turn to a small pot, add 1 g of soy sauce, two slices of old ginger, a small piece of cinnamon, two star anises, then pour a bottle of beer and stir well. For compaction, it is best to submerge all the ducks below the surface of the liquid. Finally, put it in the refrigerator and marinate for more than 12 hours.
3. Put the marinated duck on the inspection, fix it with a fork, and drain the excess water. (Finally, I once again complained that the ACA manufacturer’s packaging was not careful. The two fixed forks that were sent to me had no choice but to buy two from Taobao. The delivery of Double Eleven was so lagging that this recipe was only completed now.)
4. Place the roasting pan on the bottom layer and pick up the oil, choose the roast chicken program, heat up to 200 degrees, and modify the roasting time from 50 minutes to 90 minutes, otherwise it will not be cooked in 50 minutes (probably because the duck is bigger than the chicken). After the preheating is complete, use the chicken rack to install the grilling fork.
5. Dilute 10 grams of maltose with 50 grams of boiling water and add an appropriate amount of cooked white sesame seeds.
6. The roasting process is 30 minutes, and the duck is evenly brushed several times with a brush dipped in sesame water. Then brush it a second time after 20 minutes, and brush it a third time after 20 minutes. Brush all the sugar water three times. You can pay more attention to the remaining 20 minutes, the duck size is different, be careful not to bake it.
7. The remaining piece of old ginger is minced, and then 1 g of oyster sauce, 2 g of steamed fish soy sauce, 5 g of soy sauce, add chili powder and a suitable amount of water to boil to make a sauce. You can dip it when you eat.
