What are the recipes for roast duck marinade?

Many people have eaten roast duck, and those who love gourmet food have also tried to make roast duck at home. There are many ways to make roast duck, especially the marinade for roast duck. It can be said that the recipe for the marinade for roast duck is an important step in the success of roast duck. In addition to marinating, the roasting process of roast duck is also very important.

1. Hot

Kill and bleed the duck, use 55-60℃ water for about 3 minutes. The scalding and plucking operations should be gentle and fast, and the hair should be plucked cleanly without damaging the skin. Then make a small hole under the duck's wing and take out the viscera. The action should be fast when gutting the duck, and the viscera should be intact. Cut off the duck's feet and wings, and then rinse the duck's cavity, neck, and bill. Take out the back intestine and the soft tissue in the cavity, and make sure the duck skin is free of blood.

2. Perm the leather and color it

Pour boiling maltose water on the duck body, pour from top to bottom 3-4 times, then pour sugar water on the duck body. Generally, the sugar water is made of maltose and water in a ratio of 1:6-7.

3. Cooling

Hang the scalded and colored duck in a cool, ventilated place to dry its skin. Generally, it will be cooled for 24 hours in spring and autumn, and for 4-6 hours in summer.

4. Baking

First, the duck's anus is blocked with a stopper, and boiling water is poured into the neck through the incision, which is called "making soup". Then the duck is browned again and put into the oven. The best wood for making Peking duck is jujube wood, followed by peach, apricot and pear wood. After the wood is ignited and the furnace temperature rises to above 200℃, you can roast the duck. The temperature of the roast duck is the key. Generally, the furnace temperature is controlled between 250-300℃. During the roasting process, adjust the position of the duck according to the color of the duck. It usually takes about 30 minutes to roast. The degree of doneness can also be judged by the color of the cavity when the duck is out of the oven. When the soup is pink, it means the duck is 70% to 80% cooked, and when it is light white, it is 90% to 100% cooked. But when the soup is milky white, it means it is overcooked. After the duck is out of the oven, it is best to brush a layer of sesame oil on it immediately to increase the brightness of the duck skin.