What is the best recipe for roast duck sauce?

Peking duck is very famous among many local delicacies, with crispy and non-greasy taste as its main feature. The crispy roast duck in the south is very different from that in the north. The crispy duck in Guangdong not only has crispy skin but also tastes sweet and delicious. The sweetness and deliciousness of Guangdong crispy duck is mainly due to the roast duck sauce. So what is the recipe for the most fragrant roast duck sauce? Here is a recipe for Cantonese crispy duck and roast duck sauce.

Cantonese Crispy Roast Duck

Roast duck stuffing recipe: 10 jin of sugar, 20 jin of salt, 750 grams of sand ginger powder, 500 grams of pepper powder, 500 grams of seasoning powder, 500 grams of chicken powder, 250 grams of Chu Hou sauce, 250 grams of sesame paste, 250 grams of peanut butter, 150 grams of fermented bean curd, 250 grams of fermented bean curd, 300-500 grams of sesame oil, 300-500 grams of five-spice powder, and 100-300 grams of star anise powder.

Fry 500 grams of minced garlic in oil until fragrant. Pour the oil and minced garlic into the above ingredients and mix well. You can add minced ginger, minced shallots, and minced coriander and stir-fry until fragrant. You can try adding some coriander seed powder. 50-100 grams of star anise powder is enough, and 200-300 grams of five-spice powder is also good. You can try seafood sauce, satay sauce, and fragrant meat sauce for the sauce. You can try boldly according to your understanding and feeling of the sauce and make your own taste.

1. Material selection: white duck, meat duck, Beijing duck (growing period is 40 days), goose: meat goose, growing period is 90-100 days. The black and brown geese from Qingyuan, Guangdong are the best.

2. Inflate: Insert the air pump hose into the incision on the duck's neck to inflate it, so that the skin and meat of the duck or goose can be fully separated.

3. Opening and cleaning: It is better to open the belly on a vertical line, and the opening should not be too large. Clean out the internal organs, do not take out the lungs, just loosen them. Remove the claws and clean the internal organs.

4. Filling: Take about 50 grams of roast duck ingredients with your right hand, lay the duck or goose belly upwards, put the ingredients in your hand into the incision and rub them back and forth towards the belly until the ingredients are dissolved.

5. Sewing: Use a special roast goose and duck steel needle to sew the opening. No matter how you sew it, as long as it does not leak air or water.

6. Scalding the skin: Put the duck with stitches already sewn into boiling water to scald the skin. The process should not exceed 6 seconds.

7. Epithelialization: also known as sugar water. Sugar water recipe: Wheat sugar: water 1:9. Soak the whole body of the duck or goose in the sugar water and directly hook it.

8. Inflation: Use an air pump to inflate the duck or goose again to make it stronger.

9. Air drying: Blow the duck or goose dry in a wind outlet. The process takes about 5 to 2 hours.

10. Burn: Burn on medium heat for 30-50 minutes. The charcoal must be burned through and the fire temperature must be controlled.