Orleans Roast Duck

Orleans Roast Duck

1. Prick the duck with a toothpick or sharp object. It's easy to pickle in this way.

2. Prepare barbecue ingredients.

3. Spread and knead the barbecue ingredients directly. Cover with plastic wrap and marinate overnight.

4. After marinating, take out and put on a rack, and air-dry to remove some water.

5. Preheat the oven. Bake up and down with hot air, up and down at 210 degrees. The time is set to 45 minutes.

6. When the preheating time is up, cover the duck with tin foil.

7. Mix butter and maltose. When roasting for 10 minutes, pause and take out a layer of maltose and butter mixture.

8. Re-enter the oven to bake without tin foil, and bake until the end.

9. It's fragrant.

Tips:

1. The marinating time is at least 3 hours.

2. Duck meat should be pierced with small eyes, so that it is more delicious when marinated.

3. The breast bone can be removed, and the roasting is faster. And the baking time is at least 45 minutes,

4. Cover with tin foil when baking first, so that the moisture is not easy to lose and the meat is fresh and tender.

5. If there is no butter and maltose, it is not necessary to rinse, and the barbecue sauce can be rinsed.