What is the recipe for crispy roast duck?

There are many different ways to cook duck, the most common ones are braised duck, steamed duck and roast duck. But among these ways of eating, the most easily accepted one is roast duck. At this point, I believe most people have already thought of Peking duck. Yes, Peking duck is delicious, but if you eat it often, you will get tired of it one day. Today I will teach you how to make another kind of roast duck - crispy roast duck. Those who want to eat duck in a different way can learn this!

Duck...1 piece (about 2kg)

Maltose.....appropriate amount (I use honey)

Sweet noodle sauce.....appropriate amount

Scallion...appropriate amount

Ingredients for the dough:

All-purpose flour...250g

Boiling water...120 cc

Cold water...60~50 cc

Preparation method of sweet noodle sauce for consumption:

Pour 1 tablespoon of oil into a hot pan, add 3 tablespoons of sweet noodle sauce and stir-fry over low heat until fragrant.

Add 2 tablespoons of sugar, 1 tablespoon of wine, and 1/3 cup of water and stir-fry until thick and silky.

practice:

1. After cleaning the duck skin and inside, put the duck on the wine bottle (I don't have an iron hook so I have to use this method) and pour boiling water on the duck skin until the duck skin shrinks (the water must be very hot)

2. Dilute maltose with hot water to make maltose water (no need to use silk, just water will do), brush the maltose water on the duck skin, wait for about 1 hour, then brush it again, then put the duck in a ventilated place to air dry for about 5-6 hours. You can prepare the duck the night before and air-dry it overnight, and the duck will be dry enough to separate the skin and meat the next day. This way, the duck skin can be roasted crispy without blowing. I failed in the blanching duck step because the water was not hot enough and the duck skin was not shrunk enough, so that the duck skin released oil when air-dried, causing the skin and meat to not be separated.

3. After the duck is air-dried, stuff its belly with apples and onions. This way, the roasted duck will have a fruity aroma.

4. Then place the duck breast side up on the baking tray, preheat the oven to 200 degrees and bake for 40 minutes, then lower the temperature to 150 degrees and bake for another 40 minutes, then turn it over and bake at 200 degrees for another 40 minutes until the duck skin is brown.