Use Home Oven to Make Roast Duck
1.
Take the duck legs out to thaw, and then blanch them in water. It is recommended that all meats be blanched to reduce toxins as much as possible. (The chickens and ducks used to be slaughtered in a year, but now they are slaughtered in a month. Think about what they have been filled by us to grow at the rate of a meteor.)
2.
Remove the scum, and pour the water up where there is no water. Roll for another three minutes after the scum is not out.
3.
Take out the salt and soy sauce and marinate for an hour (I made it in a hurry this time, the best is to marinate for 24 hours).
4.
Wipe on both sides.
5.
Honey or maltose brush. If it is too thick, add some water. If there is no honey or maltose, use sugar water.
6.
There is no grill, but I found a shelf for steaming things.
7.
After preheating the oven at 200°C for 5 minutes, put the duck in and heat it at 170°C for 25 minutes. Put the skin side on the grill.
8.
Take it out and brush it again, and heat it up and down at 170 degrees for 15 minutes. The skin side is facing up. Baked.
9.
Cut and plate. You can adjust the sauce, if you can cut some green onions, thin the duck slices, and wrap them in pancakes, that taste. . . . Swallowed, and swallowed again.
Tips:
1. My roast is duck legs. The procedure is the same, except that when roasting, some thin areas (tips of wings, etc.) must be wrapped in tin foil, otherwise the roasted parts will be black.
2. If you want to eat crispy skin, after the duck is marinated, let it dry for 6 hours before roasting. When roasting, stuff an apple in the duck's belly. (From the internet, no experiment) I was thinking that putting a glass of water under the grill would do the same to estimate the effect.
