Why is the skin of roast duck crispy? Which of the following types of roast duck is delicious?

Peking duck is famous all over the world. The roast duck from the time-honored Quanjude is the most authentic. The duck skin has been roasted to a golden color, with a slight fragrance and a special moist feeling. Why is the roast duck skin crispy? Let's explore it together!

Contents of this article

1. Why is the skin of roast duck crispy?

2. Which of the following types of roast duck is delicious?

3. Beijing Roast Duck Production Process

4. Suitable people for roast duck

Why is the skin of roast duck crispy?

The crispy skin of roast duck is made by using some special methods. The following is how to make the skin of roast duck crispy.

1: Wash the duck inside and out with hot water.

2. Dry the duck inside and out with a cloth or paper towel.

3. Apply cola (it contains sugar, so the skin will brown easily) inside and outside the duck, then apply a layer of wine. Any wine will do. It's so creative. I first applied cola, but I was afraid it wasn't enough, so I soaked a paper towel in cola and applied it again. I also applied the wine with a paper towel to prevent the cola from being poured out.

4. Hang to dry (hang for 24 hours, or use an electric fan to blow on the chest and back for half an hour each, so that the duck skin is as dry as a drum and easy to crisp)

How many kinds of roast duck are there? Which one is delicious?

Peking duck is famous all over the world. The roast duck of the time-honored Quanjude is the most authentic. The duck is Peking duck, and the unique thing is that the fuel used to roast the duck is all peach wood. It is said that the duck roasted with peach wood is moderately heated and has a slight fragrance. The roast duck of Quanjude is all roasted and eaten immediately, without any ambiguity. The duck is roasted in a hanging oven. After roasting, it is still sizzling with oil. A small table is pushed in front of you, and the duck is cut into slices on the spot. The skin of the duck has been roasted to golden yellow, and some of the fat in the skin has already seeped out of the skin, giving the duck a bright color; some of it has melted into the lean meat of the duck, which also has a special moist feeling when eaten.

Peking duck production process

Raw material processing → scalding the skin → cooling the dough → baking → brushing oil after baking

Select healthy ducks weighing 2.5 to 3 kg, slaughter them using the three-tube cutting method, remove the feathers and internal organs, cut off the duck feet and wings, and wash them with clean water.

To color the duck, scald it with boiling water four times, then pour maltose water (maltose: water = 1:6).

Hang the duck with scalded skin in a cool and ventilated place to dry its skin.

Use a plug to plug the duck's anus, pour boiling water into the neck, and then put it into the oven. Jujube wood is the best wood for roasting duck, and fruit wood such as peach wood and pear wood can also be used. The duck can be roasted when the oven temperature rises to 200℃. The oven temperature is controlled between 250 and 300℃, and it is baked for about 30 minutes until the water in the belly is evaporated.

After the duck comes out of the oven, immediately brush a layer of sesame oil on it to increase the brightness of the duck skin.

Roast duck is suitable for people

1. Suitable for people with heat and inflammation in the body.

2. It is better for people with low fever, weak constitution, loss of appetite, dry stool and edema.

3. It is also suitable for people with malnutrition, physical weakness after childbirth, night sweats, spermatorrhea, women with oligomenorrhea, dry throat and thirst.

4. Duck meat is also suitable for people with cancer, radiotherapy, chemotherapy, diabetes, ascites due to liver cirrhosis, tuberculosis, and edema due to chronic nephritis.