Nice Food

In Switzerland, of the sale in Chinese meal hall ” roast duck ” be high-grade dish, the reason is to come cost is higher, the duck is in abroad far should come pity is expensively than chicken, price often is chicken is multiple, 2 come roast duck expends kongfu quite, the artificial nature with costly Switzerland should the upper part of the body come out now in price. Franc of 30 much Switzerland can change half not authentic roast duck only, it is to feel distressed a bit really. Then, get online examine a data, carried most the simplest prescription - the roast duck of simple and easy family of edition love hutch will try, did according to oneself taste some alter, share a result to be as follows.

The first pace: Prepare data

1. Buy young mother duck, the duck is expensive, nature is to carry buy smally, CANETTE also is controlled 3 jins only only, for relatively big duck, the flesh is tenderer also, because be done for the first time,did not hold, my general duck from everything is in the middle of back 2, used half duck only (heft is a jin half) , will do ” experiment ” .
2. Prepare a sweet sauce made of fermented flour (I am buy in Vietnam inn 6 reside a sweet sauce made of fermented flour surely) , with a bowl of green, Jiang Shui, the time that green ginger immerses in water wants two when above, the flavour that just can allow green a surname dissolves adequately in water.
3. Clear duck. The duck surface that buys still has a lot of to do not have the duck wool that unplugs clean, need starts work it unplugs. A few diaphragmatic organizations that remain inside duck body and alobe of the lung also should clear.
4. One teaspoon salt (5ML) wipe equably in duck body surface, next two spoon (30ML) honey and 5-10ML are unripe smoke (or barbecue sauce) will major mixed liquor is in after mix is even duck body feels divide evenly, put in glass to bake dish in catch souse 40 minutes.

The 2nd pace: Bake make

1. Bake in glass dish on cover a tinfoil paper, enter oven (need not warm-up) , install temperature 175 Celsius, open fluctuation fire, bake make 45 minutes.
2. Will bake dish take out, the tinfoil paper that refuse surface overspreads, mix the rest honey give birth to the mixed liquor that smoke to wipe the surface in the duck. Again duck body epithelial small part, include place of wing tip, ankle to be wrapped on tinfoil paper, the place with the largest grease also should put a tinfoil paper, generally speaking if withheld duck buttock (I had given cut next throwing away) if, need the tinfoil paper on the bag, because of the flesh thin place parchs easily, the local temperature with thick grease rises fast, easy and sear. Need to encase with tinfoil paper.
3. Bake the duck then into oven, every other 15 be about to be examined to 20 minutes, if discover a certain position is relatively other,color passes late word for place, above put a tinfoil paper. If some places are too dry, the soup that will bake dish of bottom to gather together, oily dip was irrigated go up, the color that bakes whole duck in order to maintain moist to present bright yellow all the time can. This process needs a hour about.

The 3rd pace: Fried bean sauce

1. Take out the duck that has baked, the Shang Zhihe that gathers in dish grease falls to fry pan, bake the duck oil that go out a lot of, if feel too fat, can cast aside go a few.
2. The Shang Zhili in boiler adds green ginger water (150ML) with 20-25ML (about one spoon the appearance of half) a sweet sauce made of fermented flour.
3. Medium baking temperature burns sauce, the edge heats to shovel agitate with boiler by the side of, till Shang Zhishou works to only the 1/2 of original heft is controlled to 2/3, involve fire.

The 4th pace: roast duck behead, and dip in makings fill together dish on desk.

Result a bit

1. Baking in controlling a process, observe at any time, seasonable Bu Jiaxi foil is to make sure color of roast duck finished product is even, do not do not anxious key
2. A stainless steel bowl can be put in the bottom of oven, half bowls of water is installed inside, can increase oven interior humidity so, bake the duck flesh mouthfeel that go out tenderer.
3. Green ginger water and roast duck oil are joined to be cooked together in a sweet sauce made of fermented flour, the inspiration that I suffer Beijing sauce shredded meat to make is improved. Dip in so the mouthfeel of makings is more rich, also not so too thick stiff. Of course if pursue save trouble, can dip in directly with a sweet sauce made of fermented flour roast duck eats. But sensory face sauce eats to pass a bit directly salty too dry.

Finished product graph

Come a piece of panoramic graph, this roast duck is the flesh really tender skin is sweet, the reason with tender flesh may be raw material those who choose is young mother duck (Canette) , when be being baked additionally, bowl water was put in oven, the skin is not fragile nevertheless, because if want if the skin is very fragile, need passes the program such as airing of \ of very hot skin, I disrelish a trouble, without the attempt.

Come again close-up of a piece of close quarters.

Filed under: Bamboo Cuisine by Cuisine