I love eating Peking duck and learned how to make Peking duck at home! Strive to make a more delicious crispy roast duck!
- 1 Grill
- 1 Tin foil
- 1 brush
- 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
- 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 and 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 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.
There are skills in cooking delicious dishes. Every dish of mine has a small trick. If you search for “recipe website”, you can directly view my recipes!