Cantonese-style roast duck recipe

Cantonese roast duck is a Guangdong specialty that will make people salivate at the sight of it. Since people in Guangdong like sweets, Cantonese roast duck also has a light sweetness, but this sweetness will not make people feel greasy. The steps for making Cantonese-style roast duck are also very complicated, and there are many key steps in the process that determine the taste of Cantonese-style roast duck. Let’s talk about the recipe of Cantonese roast duck today.

Cantonese roast duck, with its reddish-brown color and tempting aroma, has always been one of the main items of Guangdong roast meat shops. The processes include duck selection, stuffing, coating with water, and roasting. Among the steps, duck selection should be the most important, and stuffing is also a key focus. After selecting the whole duck, remove the internal organs and wash it clean. Then, use a knife to make an opening of about a few centimeters at the duck's butt. The opening does not need to be too large.

The cooking method and ingredients of Cantonese roast duck include sugar, salt, sesame paste, Chu Hou sauce, star anise, five-spice powder, chicken powder, etc. Stir-fry the minced garlic first, then add the above ingredients and stir-fry together. After that, use the above ingredients to spread the inside of the duck as evenly as possible. This stage is the key to making the duck flavorful. After that, the duck needs to be sealed and sutured, and then air is pumped in to separate the duck's skin and meat. Then use sugar and vinegar in proportion to make duck skin water. The skin water is to make the roast duck have a date red color. If the color is not good, the roast duck will be greatly reduced. After being air-dried, it is fired over charcoal.

The method and ingredients (fillings) of Cantonese roast duck mainly include ginger, onion, shallot, garlic (crushed), sugar, MSG, salt, seafood sauce, sesame paste, oyster sauce, light soy sauce, rose water, wet tangerine peel, five-spice powder and other ingredients. They are mixed in a certain proportion and stirred evenly to make the roast duck salt marinade.

The method of making Cantonese roast duck is to fill the duck's belly with roast duck salt and then thread a needle. Use a blower to inflate the duck's skin, put it into boiling water to tighten the skin, and then rinse it with cold water. Then pour the roast duck skin water evenly on the surface of the roast duck, put it in front of a fan and blow it for at least two hours. Some people blow it overnight until it is well dried. Finally, put it in the oven and bake it. The baking temperature and firepower must be well controlled. Bake for about forty to fifty minutes until the roast duck is colored and cooked through, then it can be taken out of the oven.