Honey Roast Duck
1.
Drain the water after washing the duck
2.
Prepare white wine and sea salt
3.
Wash and chop parsley, wash and chop onion, smash garlic, and slice ginger
4.
First add the white wine to the massage evenly
5.
Then add sea salt and massage evenly
6.
Put all the chopped vegetables and fruits into the blender, add the cooking wine and stir into juice
7.
Pour all into the duck and marinate overnight, and put it in the refrigerator in summer
8.
Prepare oyster sauce, mix one-to-one honey and white vinegar, and prepare sugar
9.
Rinse the marinated duck with running water. After wiping off the water, add a spoonful of sugar and 2 spoons of oyster sauce to the duck belly
10.
Stitch with needle and thread
11.
Brush the surface with oyster sauce
12.
Hang in a ventilated place and let the surface dry
13.
Preheat the oven at 200 degrees, and line the baking tray with tin foil
14.
Put the duck in the baking tray and bake the second to last level for 40 minutes
15.
Put the duck in the penultimate layer and roast for 40 minutes
16.
Put it in the oven and bake for 40 minutes, then take it out and brush with honey vinegar water and bake for another 10 minutes.
17.
When it's time to take it out, open a small opening at the suture to pour out the juice, chop and serve on the table
Tips:
1. The temperature of the oven should be set according to your own oven. If the color is too heavy, you can turn the temperature to the bottom for flexible application;
2. The juice in the duck belly is directly used as the first-class dipping sauce;
3. The roasting time depends on the size of the duck.
