Do Not Use Oil to Make Roast Duck

Name: Do Not Use Oil to Make Roast Duck
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 Ma Duck; 2 shallot; 1 ginger; Some pepper; Some Five spice powder; 1 spoon Cooking Wine; 1 spoon Oyster sauce; 2 spoons Soy sauce

by Meimeijia's Kitchen

4.8 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

In winter, the strong smell of roast duck wafts everywhere on the street. Every time I pass by, it makes me salivate. A roast duck is almost a day's salary. I can only buy one occasionally to relieve my gluttony. Every time I see me carrying the roast duck in the door, the child always cheers and makes me feel sad.

Cooked food is definitely not cost-effective. People also rely on this craft to support their families. If you want to satisfy your taste and save money, you can do it yourself. In fact, roast duck is not difficult to make, as long as the method is right, you can make it at home. It is as delicious as a roast duck restaurant.
I tried a dozen recipes on and off, and finally found the best roast duck recipe. The real crispy skin and tender meat, the most important thing is that you don’t need a drop of oil, and the roast duck made with this recipe includes the fat of the duck itself. It can be removed, so it is very healthy, and friends who lose weight can eat with confidence! The method is simple and trouble-free. Winter is the season for eating ducks to nourish. Friends who like it may wish to spend 5 minutes reading this article. New Year's Eve is coming soon, and maybe you can show it at that time! Let's take a look at the specific approach with Meimei.

Ingredients

1/2 Ma Duck
2 Shallot
1 Ginger
Some Pepper
Some Five Spice Powder
1 spoon Cooking Wine
1 spoon Oyster Sauce
2 spoons Soy Sauce

Do Not Use Oil to Make Roast Duck

1. Clean the duck, use tweezers to remove all the small fluff on the surface, put it in a large basin, and pour all the marinade into it.

Do Not Use Oil to Make Roast Duck recipe

2. Grab and rub it with your hands carefully, let the duck fully absorb the juice, cover with plastic wrap and marinate for more than four hours.

3. Put the marinated duck on a flat plate, put it in a steamer, and steam for 30 minutes after the water is boiled. (If the duck is relatively old, extend the time appropriately, or use a pressure cooker to press for 10 minutes to ensure the tenderness of the duck)

4. Use chopsticks to pinch it. It means the duck is steamed easily. Don’t waste the large amount of soup from steamed duck. It’s especially fragrant when used to cook duck rice, or it is delicious if you keep fried vegetables and cook noodles in the morning. of.

5. Put the steamed duck in an air fryer, fry it at 230 degrees for 8 minutes, turn it over, and then fry it for another 5 minutes. If you don’t have an air fryer, you can use the oven or directly put it in a frying pan.

Tips:
The duck meat itself is already steamed. The air fryer can dry the fat in the duck skin and the excess water in the duck meat. This makes the skin particularly crispy and the meat is tighter. Steaming and then frying can shorten the frying. During the cooking time, the moisture in the duck meat is retained, and the taste is more tender than that directly roasted or fried. The elderly and children can also eat it badly! New Year's Eve is about to come in more than ten days. Collect it soon and show it to your family during the Spring Festival!