Cricket duck

Recipe Recommendations

• duck appropriate amount
• sugar appropriate amount
• spices appropriate amount
• cooking wine appropriate amount
• soy sauce appropriate amount
• soy sauce appropriate amount
• salt appropriate amount
• Malt syrup appropriate amount

• sauced
• roast
• an hour
• ordinary

Steps for Cricket duck

1

Burn a pot of water and pour it on the skin until the duck's skin shrinks. But don't burn the duck skin

2

Malt sugar (I replaced it directly with sugar and honey) with sauce, mix it up, brush it on ducks, and then paint it several times, pick it up for 30 minutes to 2 hours

3

spices (onions, ginger, garlic, cinnamon, large, leaf, pepper, etc.), wine, raw, salt, sugar and duck stomachs

4

Sleepover dry duck, keep the air flowing. The next day, the ducks dried up, and then the roasts were made

5

Before the roast, water was dipped in bread, stuffed into the belly of the duck, and the water was replenished to keep the duck fresh. One more apple, cut into four pieces, put it in the belly of a duck, and act as a skin-opener and as a taste

6

Wrap up the wings, especially the tip of the wings, with tin foil, or they'll roast

7

The oven is 400 degrees preheat 400 degrees for half an hour。

8

400 degrees for half an hour. Use a tray below. If it's roasted with a grill, be careful to put the duck's belly up and the duck's back next to the shelf

9

250 degrees, one hour baked

10

Take out the duck to turn, 400 degrees and bake for 10 minutes, until the duck's skin is dark red and the oven shut, and it's done。

Recipe Categories

• hot dishes