Cold duck
By VicentaLakin
Easter is destined to be different this year, with all scheduled holidays cancelled, and the usual busy airports are now silent. The Easter tradition was to find eggs and eat rabbits, but to mark this different Easter, we decided to roast ducks. This low-temperature duck is presented to you, and the fine duck blends with a light fragrance and tastes different from Beijing duck and broad duck, which is more juicy。
Recipe Recommendations
- salty fragrance
- roast
- several hours
- senior
Steps for Cold duck
1
Ducks are washed dry; plums are dried with white wine for half a day。
2
The use of salt and black pepper to paint the inside and the outside of the duck, especially the salt, is slightly larger。
3
The duck's belly is filled with apples and good plums。
4
Seal your stomach with toothpicks。
5
Put it in the grill, fire it up, 160 degrees for 45 minutes。
6
After 45 minutes, the duck oil fell, the duck turned over, changed the kitchen paper, added a small glass of water to the bottom, and continued to bake 160 degrees for about two hours。
7
Ten minutes before the end of the stove, the fire was redirected to 250 degrees and the skin was baked。
8
Crushed duck juice, removed oil spills, added red wine, made white wine with plums, boiled with salt, black peppers, and finally covered with starch。
9
Happy Easter