There are many different ways to roast duck, and each has its own unique flavor.Classic methods include Beijing crispy duck and Cantonese crispy duck.You can also roast duck at home.Today, I'll introduce you to the recipe for crispy duck, and how to make it delicious.

The authentic Beijing crispy duck recipe

Ingredients

1 duck (2000g), green onions,cucumber,leeks,lotus leaves,bunsas needed.sugar water35g, 50g of soy sauce.Instructions

1. Wash the duck, remove the feathers, and remove the liver, intestines, and lungs. Then, inflate the duck with air from the neck opening to about 80%, and remove the skin from the rib to open the belly and remove the internal organs. Wash the duck clean.

2. Hang the duck vertically and rub it with boiling water to tighten the skin. Then, coat it evenly with sugar water and dry it in a well-ventilated place.3. Roast the duck at 230°C. Before putting it in the oven, insert a 2.6cm long piece of sorghum stalk into the duck's anus, and then fill it with boiling water.Generally, it takes about 40 minutes to roast in the oven.

4. Use a duck knife to cut the duck meat into pieces and arrange it on a plate, with lotus leaf buns, green onion segments, and cucumber slices. Serve with soy sauce.The authentic Cantonese crispy duck recipeIngredients

1 duck, 200g of soy sauce,15g of white sugar, 15g of salt,rice wine, licorice powder,MSG, green onions,

ginger, garlic,as needed,malted barley sugar (2.4g) and 100g of white vinegar.

Instructions

1. Boil water in a pot. Tie the duck to the top with a wire hook, and use one hand to hold the hook, and use the other hand to pour boiling water onto the duck's body. Pour it several times to tighten the skin.

2. Mix the malt sugar and white vinegar with 100g of water, then smear it on the duck skin (make sure it's evenly coated), and dry it in a well-ventilated place.Cut green onions, ginger, and garlic into minced pieces.3. Mix the soy sauce, rice wine, white sugar, salt, MSG, licorice powder, green onions, ginger, and garlic.4. After the duck skin is dried, use a bamboo stick to puncture the anus of the duck, then tie it with string (to prevent the broth from leaking out). Then, pour the prepared broth into the duck's wing opening, and roast it in the oven.5. Take the duck out of the hook, and pour the remaining broth out. Then, cut it into pieces and arrange it in a plate, and pour the remaining broth over it.How to make delicious crispy duckFreshly roasted duck is delicious, but the flavor deteriorates after it cools.There is a trick to reheat leftover crispy duck.Place a wok on the stove, heat the wok, and add no oil or seasonings. Then, pour the sliced duck into the hot wok and flip it with a spoon for 1-2 minutes. The duck will be as delicious as it was when it was fresh.Vinegar100 grams.

Instructions

1. Boil water in a pot. Hold the duck by the head with a metal hook, hold the duck hook with one hand, and pour boiling water onto the duck's body with a spoon, repeating several times to tighten the duck skin.

2. Mix maltose,white vinegarwith 100 grams of water, apply to the duck skin (make sure it's evenly applied), and dry in a well-ventilated place (this method is usually called drying the skin, and the drying of the skin should be appropriate).chop green onions, ginger, and garlic into fine pieces.

3. Mix sweet soy sauce, cooking wine, white sugar, salt, MSG, licorice powder, green onions, ginger, and garlic.

4. First, use a bamboo stick to pierce the duck through the anus, then tie it with a string (to prevent brine from leaking out). Then, pour the prepared sauce into the opening under the wings and bake until cooked.

5. Take the duck out of the hook, pour the sauce out of the opening, and then cut it into pieces and arrange it in a dish. You can also pour the remaining sauce over it.

Homemade Crispy Duck Recipe

Ingredients

1 duck, 500g of small biscuits, green onions, salt, food coloring, cooking wine,Sichuan peppercornsgreen onion, ginger, minced garlicpeanutsand appropriate amount of oil.

Instructions

1. Clean the duck, rub it with Sichuan peppercorns, salt, minced green onion, ginger, and cooking wine, and marinate for 3 hours.

2. After marinating, boil the duck thoroughly and remove it. Apply food coloring to the duck skin and dry it.Place inoven and bake until golden brown.

3. Take out the baked duck and fry it in hot oil untilreddish. Remove it and slice the duck skin, and serve with small biscuits and green onions.How to make delicious crispy duck

Freshly baked crispy duck is delicious, but it's not as tasty after being refrigerated.

Crispy duck that has been made cannot be eaten immediately, and reheating leftover crispy duck requires skill.Place a wok on the stove and heat it. Do not add oil or seasonings. Pour the sliced crispy duck into the hot wok and stir-fry for 1-2 minutes. Drain the oil and serve immediately.Place the wok on the stove and heat it up.