New Year's Fragrant Roast Duck
1.
A frozen duck. After thawing, wash and tidy up. Cut open the belly and lay it on the cutting board~ It reminds me of the'Squatting Duck'~ :)
2.
Put salt and pepper on the whole body~ Massage the duck for a few minutes to make the salt and pepper penetrate the skin completely~
3.
Mix the seasonings other than honey with some water, and then give the duck a shower. Let the duck lie in the'big bathtub'~ Seal it with plastic wrap and put it in the refrigerator overnight.
4.
Get up the next day and pour the juice of the marinated duck into a bowl for later use. Boil a pot of hot water in the pot, hold the duck wings, and pour boiling water on the duck several times. When you do it, you will see the duck skin shrink and croak! !
5.
Mix well with honey, wine and some water. When the duck drains and the water is hot, brush a layer of honey water on the skin and let it air dry in a ventilated place.
6.
After 1-2 hours of air-drying, brush with honey water, leaving some honey water in the bowl for later use, and continue air-drying for about three hours.
7.
Line a baking sheet with tin foil, slice potatoes and onions, and place them on.
8.
Put on the duck~
9.
Wrap the duck bones in tin foil to avoid scorching.
10.
Preheat the oven for 5 minutes, then adjust the temperature to 200 degrees, and drizzle with the sauce from the marinated duck before. Pay attention to the roasting process and keep the duck turning over. Cover the burnt area on the skin with tin foil.
11.
When the duck is almost roasted, brush with the remaining honey water, turn to the fan and continue to blow for more than ten minutes, the fragrant roast duck is fresh out of the oven~
12.
The duck is chopped in half, it looks a little burnt, but it tastes not burnt, it is very fragrant~
13.
Two people ate up half of the duck~ and the potato chips underneath are very delicious! All the flavours have penetrated, plus the scent of onion~~~~ Endless aftertaste~~
Tips:
It’s my first time to cook roast duck, but I feel that the oven is not evenly roasted. At the end of the roasting, I basically cover the duck with tin foil~~
When I was young, I saw that others used a large tank to make roast duck (I don't know if there is carbon in it), and then I used an iron rod to go through the duck and rotate it. Hey~ How many ages are those things~~
