How to cook crispy roast duck

Want to make crispy roast duck, duck selection and charcoal burning are very particular!

1, this duck can't be too big or too small. Generally, it is appropriate to weigh about 3 kg to 5 kg, and the growth cycle is almost 26 to 28 days. Too small ducks have no meat, too big ducks are not easy to cook, the growth cycle of ducks is too long, and the meat quality will be too old. Finally, the taste and taste of roast duck will become worse.

Second, it is this charcoal. The traditional practice of roast duck is to burn it with charcoal, and the roast duck cooked with charcoal tastes authentic. So there are so many kinds of charcoal, charcoal, bamboo charcoal, fruit charcoal and litchi charcoal, which one should I choose? The answer is litchi charcoal. Don't underestimate this little detail. Roast duck tastes different, and the duck cooked with litchi charcoal will be accompanied by a faint fruity smell.

Thirdly, there is a key step in the process of making Guangdong roast duck. That is to make delicious roast duck, and crispy skin is its soul! What we usually see is a drooling duck, which is ruddy and shiny. This is why boiled duck skin water is playing a role, and it is also the secret that cooked ducks are both valuable and delicious.

In short, if you want to make a crispy roast duck, people will have an unforgettable feeling after eating it once. You must make more efforts in every link of making roast duck, including the choice of ingredients, the exquisite use of materials and the ingenious production. Only in this way can we make a delicious roast duck.