How to make roast duck sauce

Duck meat is not only delicious but also nutritious. However, many people do not know how to cook it and it always tastes bad. Especially at home, people usually do not choose to cook it themselves. In order to save trouble, they will go directly to the supermarket to buy roast duck. However, the taste of roast duck is not only determined by the roasting temperature and the tenderness of the duck itself, but also by the duck juice. So, how to make the roast duck sauce delicious?

(1) Material selection: Choose a 2 kg fat stuffed duck (or local white-striped duck, which has a growth cycle of 30 days and is fat and tender). Choose a raw duck with intact skin and no damage. Damaged skin will release water during baking, leaving water marks on the duck and affecting the crispy duck skin.

(2) Marinating: Put the washed and drained duck into a bowl and add the prepared marinade in sequence. First, take 50-80 grams of the homemade marinade and rub it evenly into the duck cavity. Then add the shallot segments, turmeric slices, star anise, cardamom, bay leaves, and cooking wine in sequence and rub them evenly.

Use a goosetail needle to sew the opening (the method is the same as sewing clothes) to prevent the marinade from leaking out and to prevent air leakage. After sewing, let it marinate for 30 minutes and constantly turn the duck over to allow the marinade to roll evenly and absorb the flavor evenly. When marinating the duck, you can boil water in a pot and add a little cooking wine to the water, which is very helpful in removing the duck smell.

1) Scalding the skin : Place the marinated duck with its belly facing upwards, insert the air pump tube into the neck opening, and pinch the insertion port with your left hand to prevent air leakage. Use two fingers of your right hand to insert into the duck's butt to block the air outlet, then turn on the air pump and fill the space between the duck's skin and flesh with air. When the duck becomes inflated like a balloon and the space between the skin and flesh is filled with gas, immediately put it into a pot of boiling water to blanch the skin.

At this time, hold the duck's mouth and put the duck body into the pot, turning it over continuously to blanch it evenly. The injected gas will remain under the skin due to the contraction of the pores, making the duck body bulge, so that the heat is more evenly distributed during baking. Be careful not to scald for too long, as this will cause oil to come out of the pores of the duck skin and affect the subsequent epithelial water. Just iron until the pores shrink, about 3 minutes.

2) Add crispy skin water: Pour crispy skin water evenly over the blanched duck.

3) Blow dry: Hang the duck evenly sprinkled with crispy water in a ventilated place to blow dry its skin. Then cover the neck opening with cotton paper to prevent water from flowing out and leaving water marks, which will affect the crispy skin effect. Generally, the skin can be blown dry in 4-5 hours.

4) Baking: Adjust the hooks on the duck with the skin dried, hook the double hooks into the armpits of the duck deep into the bone, then wrap the duck neck around the hook ring and insert the duck head into the ring to hang the duck firmly. If you only hook the surface, it may come off the hook and fall into the oven during baking.

After adjustment, light the fire and bake on high heat for 5 minutes to preheat the oven temperature. Then hang the duck neatly and evenly with its back facing the fire and its abdomen facing the oven wall. After hanging, bake on high heat for 5 minutes, then adjust the fire to medium heat (220 degrees) and bake for 30-40 minutes. During this time, you can turn the duck over to ensure even heating.

After baking, open the oven and check the color of the surface. If the color is still light, bake it over high heat for another 5 minutes. When the color turns to a slightly light golden yellow, you can take it out of the oven. Because the color will deepen after taking it out of the oven, it should be slightly lighter when it comes out of the oven.

After taking it out of the oven, the goose tail needle is removed and the soup inside the belly is released, which can be used as a dipping sauce for roast duck, and the delicious roast duck can be sold. Note: To tell whether the duck is cooked in the oven, you can watch the juice dripping out. If it flows out like clear water, you can roast it for a while longer. If a small amount of transparent oily fat drips out, it is cooked.