Roast Duck
by Sweet talk
Favorite
Difficulty
Easy
Time
48h
Serving
4
Crispy and juicy Cantonese roast duck
1. Barbecue sauce + dark soy sauce + light soy sauce + white sugar + black pepper powder + five spice powder, salt mix, stir well
2. Clean the light duck, pour the adjusted barbecue sauce on the duck and knead it for a while
3. Seal the mouth of the pot with plastic wrap, marinate for 2 days, turn it over a few times in the middle, to make it easy to taste
4. Take the duck out, put it on a wire rack, and let it dry overnight. If you have time to dry it with kitchen paper, you can also
5. 3 tablespoons of honey + 1 tablespoon of white vinegar, mix well
6. Coat the whole body of the duck with honey water
7. Then, put the duck in the middle layer of the oven, heat up and down, at 150 degrees, bake for 2 hours, take it out at the right time in the middle, and apply honey water, the last step is 200 degrees, and bake for another 10 minutes.
Tips:It tastes better when dipped in sour plum sauce
