How to make roast duck rice

Many people in their lives particularly like to eat some meals, such as roast duck rice or roast rice buns, etc. Roast duck rice chooses duck meat with vegetables, and then prepares some onions, ginger, minced garlic and white pepper powder. First wash the duck meat and marinate it, and then prepare the meal. The taste of this combination will be very good, the high nutritional value also helps digestion.

Roast duck and mustard greens rice

Material

2 cups of white rice, 320 grams of roast duck, 350 grams of mustard greens, 15 grams of minced ginger, 1/2 teaspoon of salt, 1/2 teaspoon of white pepper

practice

1. Dice the roast duck; peel the mustard greens, blanch them in boiling water, remove them from the water, rinse with cold water until cool, squeeze out the water, and chop them for later use.

2. Wash and drain the rice, put it into an electric rice cooker, add water and salt, top with the diced roast duck, chopped mustard greens and minced ginger from step 1, press the rice cooking button and cook until done.

3. After step 2 is cooked, turn on the rice cooker, sprinkle with white pepper and mix well.

Rosemary Peking Duck

Material

2.5 kg frozen duck, half a potato, half a carrot, half an onion, half an apple, a few mushrooms, a small spoonful of baking powder

practice

1. Thaw the duck, remove the feathers and clean it.

2. Chop off the part of the duck above the neck.

3. Pour cold water into the pot, add green onions, ginger slices, garlic slices, a small spoonful of baking powder (optional), and cooking wine. Add the duck and blanch over high heat.

4. After blanching the duck, drain the water from the surface and sprinkle with pepper powder.

5. Put all the ingredients for the seasoning into a large bowl and add water to make the sauce.

6. Marinate the duck in the sauce overnight.

7. Cover with plastic wrap and put in the refrigerator overnight. Take out the soaked duck the next day, tie it with cotton thread and hang it in a ventilated place to dry. When the surface is dry, brush it with another layer and repeat 1 or 2 times.

8. Cut half a potato, half a carrot, and half a onion into small pieces, add a few mushrooms, put them in a bowl, sprinkle with appropriate amount of salt, black pepper, and corn oil and mix well.

9. Stuff the duck’s butt with mixed vegetables and apples.

10. After stuffing the duck's butt with vegetables, seal it with a toothpick. Tie the duck legs with cotton string.

11. Put the grill on and brush the surface with a mixture of dark soy sauce and honey.

12. Wrap the duck wings and legs with tin foil to prevent them from burning during baking, and sprinkle rosemary on the surface.

13. Preheat the oven to 200 degrees, place the baking rack on the oven's rotary knob, and place a baking tray on the bottom layer to collect the duck fat. Start roasting. The roasting time depends on the size of the duck. It is recommended to roast for about 1.5 hours to 2 hours. Repeat brushing 1-2 times with honey and dark soy sauce in the middle to increase the color.

Tips

1. I think the sweet noodle sauces sold in the market are too salty and the taste is not very soft. I suggest pouring the duck oil collected on the baking tray during the baking process into a wok, adding the sweet noodle sauce after it is 50% hot, sprinkle in a little bit of sugar, and serve when you see slight bubbles. 2. Cucumber is recommended as a side dish. It will not feel astringent after peeling and is very refreshing. If you don't eat it with roast duck pancakes, it's also delicious when wrapped in lettuce. 3. If you can’t finish it, it doesn’t matter. You can just bake it in the oven the next day and sprinkle it with pepper and salt.