How to make roast duck

1. Slaughter the duck, wash it, put its wings together, hold the root of the duck's wing with the thumb and index finger of your left hand, close the back of the duck to the back of your hand, hook the duck's right leg with your little finger, hold the duck's bill with your right hand, and pull the duck Give the head to the thumb and index finger holding the root of the duck's shoulder, pinch it between the duck's head and neck, use a knife to cut a small opening on the outside of the neck to cut off the trachea, then pinch the duck's bill with your right hand and pull the neck up and down. Tilt it straight, with blood dripping in the bowl;

2. Blanch the duck in boiling water, and then pluck off the big feathers;

3. When putting the duck into the pot, pull the duck's paw with your left hand to make the duck Floating in the pot, use a wooden stick with your right hand to stir the duck's body at any time to promote the duck's feathers to permeate the water as quickly as possible. Then soak it in clean water and beat out the fine hairs. Make a small slit from the bottom of the left wing, take out the internal organs, esophagus, and food bag, and dig them out. Remove the duck's tongue and chop off the soles of the feet at the joint level;

4. Use a section of reed stalk and cut both ends into a fork shape to make a "duck brace", 50 to 60 mm long;

5. Insert the "duck brace" from the side opening of the body into the three forked bones of the chest to make the duck's breast bulge, which is convenient for pouring soup and will prevent the body from shrinking after being cooked. Then, clean the inside and outside with clean water;

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6. Hook the top neck of the duck with a hook, scald the duck in boiling water, roll it once, and lift it up immediately to tighten the pores of the duck skin and solidify the skin protein;

7. Dilute the honey with water, dip your hands in the honey water and rub it on the duck, and hang it in a ventilated place to dry;

8. Before roasting the duck in the oven, insert a 4 cm long stick into the anus. Block one section of the reed to prevent the poured soup from flowing out;

9. Then mix the soup with refined salt and MSG, and pour it in from the incision on the side of the body until it is 80% full;

< p>10. When roasting duck, the duck can be cooked on the outside and cooked on the inside. It will be cooked quickly and thoroughly. It can also replenish the excessive consumption of water in the duck meat and achieve the effect of the duck meat being charred on the outside and tender on the inside;

11. Use the stew oven for roasting duck to heat the pine rope first. When the pine smoke has expired, immediately hang the duck from the upper stove mouth, cover the stove mouth and the upper lid, and use the heat reflection of the stew oven to cook it. ;

12. The roasted duck should not be in direct contact with the flames. During the roasting process, the position of the duck should be moved according to the heat to ensure uniform fire color. The roasting time should not be too long or too short, generally controlled within 10 Cook for 15 minutes until the skin turns maroon and you can take it out of the oven;

13. After the duck comes out of the oven, first remove the duck plug, scoop out the soup in the belly, cut it in half vertically, and cut it into 1 cm Place wide rectangular cubes on the plate to maintain the image of the duck; 14. Place the pepper salt, sweet noodle sauce, and scallions on a separate plate and serve together for dipping