What are the methods for heating roast duck? How to slice roast duck

Many friends like to eat roast duck. The fresh, fragrant and crispy taste is very good, which allows people to experience the joy brought by delicious food. If you pack up the unfinished roast duck, how to heat it? The following is shared with you, including the method of rolling and slicing roast duck. I hope that roast duck can bring us a better life.

Contents of this article

1. How to heat the roast duck

2. How to slice roast duck

3. How to roll roast duck

How to heat roast duck

1. Electric oven heating

Put the cold roast duck into the baking tray of the oven and heat it to 150℃. After 20 minutes, increase the temperature to 160℃. It can be eaten after 10 minutes. Its color, aroma and taste are the same as the original roast duck.

2. Oven-baked

Put the cold roast duck through the incision under the right shoulder with a wire and then out from the left shoulder, twist the two ends together, plug the duck's anus with a tapered wooden stick, and then pour boiling water into the duck from the incision on the side. When it is 80% full, hang the duck on the fire at a height of 70 cm. Do not overheat the fire. Pour out the boiling water in the duck every 3-4 minutes and replace it with new boiling water. Repeat this several times until the skin is crispy and the meat is hot, then drain the water and eat.

3. Oil spraying method

Cut the cold roast duck into slices and place them in a colander. Place a frying pan on the fire and pour in 250 grams of cooking oil. When the oil is 70% to 80% cooked, place the colander on top of the frying pan and use a hand spoon to slowly pour the hot oil on the duck meat. Repeat 4-5 times until the skin is crispy and the meat is hot.

4. Stir-fry

Slice the cold roast duck, place a frying pan on high heat, pour in 50 grams of cooking oil, and when the oil is 70% hot, add the duck slices and stir-fry quickly for about two minutes. Remove from the pan and serve on a plate. Do not stir-fry for too long, otherwise the skin will be burnt and the meat will be tough, and the flavor will be gone.

How to slice roast duck

Slicing is one of the most widely used knife techniques, suitable for processing boneless raw materials or cooked materials with bones. According to different knife operation methods, slicing can be divided into three types: flat blade, reverse blade and oblique blade.

(1) Flat blade. To cut a flat blade, hold the material with your left hand, with your fingers slightly raised, and move the blade with your right hand parallel to the material. Flat blades are divided into straight blades, pull blades, and push-pull blades according to different knife-moving methods.

a. Straight blade: Cut from the right side of the raw material, push forward parallel to the material, and cut all the way to the bottom, with the force point in the middle of the knife. This method is suitable for raw materials with large slices, soft and tender texture, and easy to break, such as sliced ​​jelly.

b. Pull the blade: Insert the knife from the right front of the raw material, and then pull it horizontally from front to back to slice the raw material. This knife method is suitable for slicing small and tender raw materials, such as chicken slices, fish slices, shrimp slices, etc.

c. Push and pull the blade: Hold the knife in your right hand and cut from the middle of the raw material, push forward, then pull back, repeat several times to cut the raw material into pieces. This method usually starts from the bottom of the raw material and is suitable for slicing tough raw materials, such as pork slices, beef slices, etc.

(2) Reverse blade. Reverse blade means holding the material steady with the left hand, holding the knife with the right hand, with the blade facing outwards and forming an acute angle with the material, and using a straight blade or a push-pull blade to slice the material diagonally from top to bottom. This knife method is suitable for slicing large, bone-in, and tough cooked materials, such as roast beef.

(3) Slanted blade. Slanted blade is also called slicing blade. Hold the material steady with your left hand and hold the knife with your right hand. The blade should face inwards and form an obtuse angle with the material. Use the method of pulling the blade to slice the material diagonally from top to bottom. This method is suitable for slicing smaller and more tender materials, such as beef tenderloin, fish fillet, shrimp, etc.

Key points of using an oblique blade: <1> Use wrist strength to cut gently and accurately, and cut decisively. <2> Use your left hand fingers to gently press the material to be sliced. While the blade is cutting the material, use your left hand fingers to pull the material back, and then cut the next piece. The two hands move in a rhythmic manner. <3> Pay attention to the location of the knife, the inclination of the blade, and the movement of the knife to control the thickness of the slice.

How to roll roast duck

Put appropriate amount of roast duck slices, cucumber shreds and green onion shreds into the pancake skin, roll it into a stick shape, and dip it in sweet noodle sauce.

1. Put appropriate amount of roast duck slices, cucumber shreds and green onion shreds into the pancake skin, roll it into a stick, and dip it in sweet bean sauce. There are two common side dishes for roast duck: lotus leaf pancake and hollow sesame pancake. The lotus leaf pancake can be split into two pieces, and each piece can be spread with sweet bean sauce and then put onion, cucumber strips (or green radish strips), roast duck slices, or spread with mashed garlic, soy sauce, cucumber strips (or green radish strips), and then sandwiched with roast duck slices and rolled up to eat.

2. The first step is to wash your hands. The second step is to pick up a pair of chopsticks. The third step is to pick up a long-handled spoon. The fourth step is to roll the roast duck in the pancake. The fifth step is to roll it up. The sixth step is to check that the pancake will not fall apart.

3. Add garlic paste and soy sauce, or you can pair it with radish strips, etc. Garlic paste can remove greasiness, and the sliced ​​roast duck is eaten with garlic paste and soy sauce. It adds a hint of spiciness to the freshness and fragrance, and the flavor is more unique.

4. Some customers do not like to eat onions and garlic, but like to eat the crispy duck skin dipped in fine white sugar. This way of eating is especially suitable for women and children.