Sweet skin roast duck

By EnidZiemann

Sweet skin roast duck
Some time ago, I saw the sweet skin roast duck made by Jiani Baby, a hot dish for the festival table of "Celebrating the Two Festivals". I was very tempted and decided to do it according to it. The taste is really good. Let's all try it!

Recipe Recommendations

  • duck half a
  • Jiang appropriate amount
  • onion appropriate amount
  • salt appropriate amount
  • soy sauce appropriate amount
  • brown sugar appropriate amount
  • maltose appropriate amount

Steps for Sweet skin roast duck

  • Make step 0
    1
    Slice ginger, onion and garlic or slices for use.
  • Make step 1
    2
    Spread a layer of fine salt evenly on the surface of the duck.
  • Make step 2
    3
    Pour Lee Kum Kee steamed fish and soy sauce (baby uses Lee Kum Kee brine juice, but I don't have it at home, so I use soy sauce instead, hehe) and soy sauce into a basin at a ratio of 1:1, and the amount is determined according to the size of the duck. Add ginger, onion and garlic.
  • Make step 3
    4
    Coat the duck with a layer of brown sugar.
  • Make step 4
    5
    Soak in the marinade prepared in step 3 and refrigerate overnight.
  • Make step 5
    6
    Add a little water to the maltose to saccharify it.
  • Make step 6
    7
    If it is difficult to melt, you can heat it over water.
  • Make step 7
    8
    Remove the duck from the refrigerator (there are only two people in my family eating, so I cut the duck in half and eat the rest in the freezer next time!), Brush a layer of malt sugar water on the surface, place in a ventilated place, and brush again every half hour for a total of 4 times.
  • Make step 8
    9
    Preheat the oven to 220 ° C, spin the ducks on the grill, and brush them with malt sugar water every 10 minutes for a total of 50-60 minutes.

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