Crispy Tea Roast Duck
1.
1 tablespoon of peppercorns and 2 tablespoons of salt (salt uses several times more salt than usual for cooking! Because you will have to soak the duck later), put it in a clean pot and stir-fry on low heat
2.
When the salt turns golden brown, shovel it out and let it cool, then use a rolling pin to roll it into pepper powder for later use.
3.
Add 2 tablespoons of white vinegar to the duck legs to wash the duck skin, (white vinegar can remove fishy), dry the washed duck legs and set aside
4.
Apply more pepper and salt to the duck belly and massage for 5 minutes to let the salt and pepper absorb into the duck meat
5.
Turn to the back and use the same method to apply the pepper and salt to massage for 5 minutes. You can apply more pepper and salt. Don't be afraid that it won't taste enough, just put it in the fresh-keeping box!
6.
Two star anise! 3 pieces of bay leaves! 1 piece of cinnamon! One tablespoon of salt, two tablespoons of rice wine to remove the smell, put it in water and cook (duck tea soup)
7.
Add a handful of tea leaves (I use green tea, you can add more! The tea is more fragrant)
8.
After boiling and cooling (be sure to let the spice tea water cool before soaking), pour the slag into the crisper to soak the duck. Put the crisper in the refrigerator for 8 to 12 hours before using, so that the duck can absorb enough tea aroma
9.
Here prepare smoked roast duck spices, (a large handful of tea! A small cup of rice, a small cup of flour, a small cup of brown sugar, two pieces of tangerine peel, 4 pieces of bay leaves, two star anises, a piece of cinnamon, a dozen fennel) mix Into fragrant roast duck
10.
Spread the evenly mixed baking ingredients on the tin foil on the baking tray! (Put a layer of tin foil on the baking tray in advance)
11.
Put a short steaming rack in the middle of the grill
12.
The duck skin must be air-dried before entering the oven. The duck will absorb a lot of water after making the tea soup. (I just put it in the microwave oven on medium and low heat for 10 minutes, turn the noodles twice, and bite a lot of water!) Blow an electric fan to air dry, then put a small grilling net on the steaming rack, and put the duck legs directly on the grill
13.
Preheat the oven up and down 220
14.
Wrap and seal the duck with foil! I fold it twice in four stir-fry so that it won’t leak. The wrapped duck is put in the preheated oven, heated at 180 and lowered at 160 for one hour. The whole kitchen is filled with strong tea during the roasting process. The fragrant and spice fragrance, you don't need to take it out directly after roasting, let the duck simmer in the oven for 20 minutes before taking it out!
15.
Remove the baking tray from the oven! Prevent burns when you come to tin foil! First open a small mouth to vent the air, and then slowly spread the edge of the tin foil. (Mixed with the fragrant baking ingredients because the rice is added, the flour can absorb the roast duck to leave the soup, and it will not burn.)
16.
Put an appropriate amount of oil in the pot, wait until the oil temperature reaches 6--7 percent, and put the roasted duck legs on the drain net
17.
Spoon the duck in hot oil
18.
Pour until the duck skin changes color! Feel a bit crispy
19.
Turn on a high fire to increase the oil temperature to 80% hot
20.
Put the whole duck leg in the pan and fry for 1 minute to force out the oily content of the duck skin
21.
Use a slippery net to control the oil and let cool and then cut into pieces! I can’t wait, I want to take a bite right away, because it’s so fragrant
22.
Cut into pieces and put on a plate, put a plate of sour plum sauce, dipped in it, and eat it more deliciously.
23.
Is there any reason for drooling?
24.
Finished product
25.
Finished product
Tips:
Using whole duck and using duck legs, the roasting process takes different time. Increase in material consumption time.
