crackling roast duck
I have always liked to eat roast duck. The crispy tape measure tastes good in my mouth. I also heard that the composition of duck oil is similar to that of olive oil. Although I eat it in my mouth, it does not grow meat. (*^__^*) Hehe…
Recipe Recommendations
- sweetening
- roast
- an hour
- ordinary
Steps for crackling roast duck
1
Clean the duck and cut it in half.
2
Chop the onions and ginger, and mix with soy sauce, soy sauce, salt, pepper, and basil leaves to form a marinade.
3
Put the sugar in the pan and turn on low heat.
4
Stir the sugar and melt it and zoom the color.
5
Add a small amount of water and bring to a boil until caramel juice.
6
Marinate the ducks with marinade, onion ginger and caramel juice, and place them in the refrigerator to marinate overnight.
7
Place the marinated ducks on a roasting net to dry for 2-3 hours, and drain the surface juice dry.
8
Boil the oil in the pan, place the duck in a colander, and pour it with hot oil 5 times. The skin of the duck will harden and turn yellow.
9
Wrap the duck legs and wings in tinfoil, place them in a baking sheet covered with tinfoil, cover with tinfoil, preheat the oven to 200 degrees, and bake for 40 minutes.
10
After 40 minutes, take out the duck, place it on the roasting net, brush the surface with honey and roast it for another 20 minutes, take it out halfway, and brush it with honey again.
11
Cut the roasted duck into slices or slices, and plate.