The recipe for Beijing roast duck

Health benefits

Honey: laxative

White sugar: promoting blood circulation and removing blood stasis

Ingredients and materials

1 duck

Cooking wine 50ml

Honey

vinegar

1-2 green lemons

1-2 oranges

100g Sweet Noodle Sauce

5 grams of sesame oil

20 grams of white sugar

1 scallion

1 cucumber root

10 grams of salt

10g black pepper

5 grams of cumin granules

The unique and secret recipe for Beijing roast duck at Caiyu Restaurant, which is the starting point of the new year

1. Place the whole duck at room temperature (be sure to take it out one night in advance to allow the duck to fully recover to room temperature) in a heat-resistant container, pour boiling water three times, and teach the wings and inner thighs, chest, back, neck, and belly of the duck. At intervals of about 10 minutes each time, allow the duck skin to undergo a contraction process (which happens to make a pot of water)

2. Make Crispy Water. Crispy Water is very simple. There are four ingredients: honey, cooking wine, white vinegar, and boiling water. Mix them in a ratio of 4 honey: 2 cooking wine: 2 white vinegar: 1 boiling water, stir for about 1 minute, and then use a brush (or directly spread it on the surface of the duck with your hand). Remember not to let go of the areas where boiling water has been poured on top!

3. Prepare an overhead shelf and air dry the ducks on it for 4-5 hours. If there is no shelf like the one shown in the picture, you can put the ducks in a glass bottle and place kitchen paper underneath

4. After air drying, prepare several fruit trees such as apples, oranges, lemons, and lime. Cut it open and put it into the duck's body from behind. One advantage of this is that it allows the aroma of fruit to enter the duck meat, and there will be a faint fruity aroma when eating; Another reason is that fruits can help ducks maintain temperature and moisture by heating them internally. Be careful to block the outlet with oranges or lemons. After inserting them into the body, use a toothpick to secure them

5. Skip: Put salt, black pepper, smoked bell pepper powder, and cumin seeds (note that they are not powder) in the baking tray. The purpose of doing this is to add a touch of smoky aroma to the duck in the oven, and more importantly, to enhance the sense of smell.

6. Take out aluminum foil and wrap the wings, leg base, neck, and head. If not wrapped, these areas will easily become burnt in the oven due to the lack of meat and fat. Put a little water in the baking tray and be careful not to let it touch the duck's back. On the one hand, this can keep it moist, and on the other hand, it can avoid overheating of the grill and extend its lifespan

7. Preheat the oven to 200 degrees Celsius, place the duck breast facing up in the oven, and bake for 40 minutes

8.During this period, you can first stir fry the sweet bean sauce, so that the sauce can be eaten at room temperature. Add sesame oil to a medium hot pot, then add three tablespoons of sweet bean sauce. After stir frying, add two tablespoons of white sugar and water. Stir fry the white sugar until it melts, then stir fry until it reaches the desired thickness and serve.

9.40 minutes, remove the duck from the oven, flip it over, and put it back in the oven for 30 minutes. Due to the presence of water in the baking tray, the duck with its back facing downwards will be wetted by the evaporated water. It is necessary to use kitchen paper to slightly absorb the moisture.

10.30 minutes, take out the duck, flip it back with the duck chest facing up, and put it back in the oven for 20 minutes

11.20 minutes, pour a layer of honey directly on the surface, and put it back in the oven for 5 minutes

If you feel dizzy, you can directly look at this: chest 40, back dry 30, chest 2

12. After removing the duck, take off the tin foil from its neck, wings, and legs, and then cover the entire body of the duck with a layer of tin foil (no need to seal, let the duck rest for 20 minutes, during which the meat will continue to heat up and absorb the surface oil back into the meat. When eaten, it will be more flavorful than cutting it right out of the oven. After 20 minutes, take out the fruit from the belly and slice the meat (cut along the midline of the chest to the spine, then slice horizontally).

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