I love Beijing duck and have learned to make my own at home! Strive to make more delicious roast duck!

What is Beijing duck sauce?

Roast Duck Sauce is a must-have ingredient for Beijing duck, it has a rich flavor of bean paste and sweet noodle sauce, and is rich in texture.

Is Beijing duck crispy?

Beijing duck has become one of the most famous traditional Chinese dishes for its crispy skin and tender meat.

Beijing duck

I love Beijing duck and have learned to make my own at home! Strive to make more delicious roast duck.

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Equipment

1 Grill
1 Tin foil
1 brush
plate

Ingredients

1 duck(whole duck)
two spoons Honey
1 apple
a big piece Whole wheat bread (steamed buns and rolls are fine)
500 g flour
two cucumber
one green onions
some sweet bean sauce
Appropriate amount salad oil

Instructions

Empty the internal organs of the duck, wash it, and use kitchen paper to dry the moisture inside and out. Find a basin to put it on the bottom, and find a bottle to put it in to air dry. In summer, you can use a hair dryer to prevent the duck from deteriorating. The choice of duck is also very important. I would not choose to ask the owner of the duck who can make roast duck directly.
After about half a day, the dry tissue on the surface of the duck began to tighten. Melt a spoonful of honey and spread it evenly on the whole body of the duck, and then continue to air dry.
After half a day, the skin tissue of the duck obviously tightened. Melt the second spoonful of honey continue to brush the duck, and then continue to air dry. I just let it stand overnight.
Dice the apples.
I don't have whole-wheat bread, only flower rolls, so I use flower rolls instead so that the flower rolls can fully absorb the water.
Stuff the apples and water rolls into the duck's belly and seal it with a toothpick.
Wrap the duck wings and legs in foil to prevent them from being charred.
Preheat the oven to 180 degrees, put the duck belly up on the grill, put a baking tray under it to receive oil, and bake for 1 hour. The temperature of each oven is different. In the last ten minutes, pay attention to observe that the duck skin turns brown. Well, otherwise it will be burnt.
Let the roasted duck cool down a bit before you can slice the meat! My oven didn't preheat evenly and got burnt in spots.
Before roasting the duck, make the dough first, knead the flour with warm water at 70 degrees to form a dough, wrap it in plastic wrap, and let it rest for half an hour.
While the duck is roasting, you can make Bobing. Divide the dough into dumpling-sized pieces.
Prepare a brush and a small bowl of salad oil.
Take two doses and roll them out a little bigger, one of which is greased with oil.
Put the other upside down on top, with the oil in the middle of the two doses.
Then roll into pancakes.
Put a pot on a small fire, apply some oil when making the first one, and don't need to apply oil afterward. (I highly recommend this pot! The pancake fruit pot I bought in TB is super easy to use)
Put the pancake on top and bake for a while, turn it over, and then bake and stir-fry until there are not many bulges. Don't burn it and dry it out.
When you uncover it while it’s hot, there are two pancakes. Stack the pancakes one by one, and find a lid to fasten them, otherwise, it will be easy to dry.
Prepare cucumber shreds and scallion shreds.
sliced duck
Roll a pancake and eat it!
The extra noodles made a scallion pancake.
The duck rack prepared glutinous millet mixed with rice porridge, boiled together, and seasoned with a little salt to make duck porridge.