As early as the Ming Dynasty,"Roast Duck" had become a treasure among official families in Beijing. After Zhu Yuanzhang established his capital in Nanjing, the imperial chefs of the Ming Palace used Nanjing's thick and meaty lake ducks to make dishes. In order to increase the flavor of the duck dish, the chef used charcoal fire to bake it. After the dish, the duck tasted crispy and fragrant. It was fat but not greasy. It was praised by people and was named "Roast Duck" by the court.
The "roast duck" has tender meat, rich juice, fragrant smell, easy to digest and rich nutrients.
The fatty acids in duck meat have a low melting point and are easy to digest. It contains more B vitamins and vitamin E than other meats. It can effectively resist beriberi, neuritis and various inflammations, and can also resist aging. Duck meat is rich in nicotinic acid, which is one of the two important coenzyme components of human meat. Since ancient times, duck has been considered as the most ideal tonic, which can be eaten by ordinary people.
Honey-sweetened roast duck
Recipe Recommendations
- bitter taste
- roast
- several days
- simple
Steps for Honey-sweetened roast duck
1
Wash the duck, control the excess moisture on the surface, and place the duck in the basin.
2
Add all the seasoning into the basin.
3
Mix the seasoning well, spread the duck evenly over the whole body, and rub it repeatedly.
4
After repeated rubbing and massaging, put the ducks into a fresh-keeping bag and place them in the refrigerator, and pickle for one night.
5
The next day, take out the marinated duck and wrap the leg bones at the tip of the wings with tin foil.
6
Place the ducks on the grill and place them in a preheated 220-degree oven and roast them on high and low heat for about 50 minutes, taking out and brushing the second-diluted honey water halfway through. Until the outer skin is golden and crispy.Honey-sweetened roast duck Make Tips
1. Put the duck on the grill, and put a tin foil baking pan under it to receive the oil. 2. Brush carefully when dipping honey water with a brush during baking, and apply it to each angle. 3. Tin foil is wrapped at the leg bone at the tip of the wing to prevent baking. 4. The roasted duck can be cut into pieces directly, or served with scallion white and cucumber strips in the cake.