Half duck, pepper, star anise, cinnamon, onion, sauce, soy sauce, sugar, honey, salt and vinegar.
Exercise:
1, evenly sprinkle a layer of salt on the duck, taste 15 points.
2. Using this time, we take a pot, pour more than half of the water in the pot, add15ml of soy sauce, 6g of salt, 4g of sugar, 20 pieces of pepper, a small piece of cinnamon, two pieces of star anise, and some onions and ginger. When the water is warm, turn off the fire for later use. The reason why we add hot ingredients to the pot is because the flavor of spices can be better played, but be careful not to boil it.
3. We put the delicious duck into the pot with cooked seasoning and soak it for 12 hours. We should remember to turn it over in the middle.
4. 12 hours later, we boil a pot of water. After the water boils, we pour hot water on the duck skin to make all the pores on the duck skin shrink. This step must be patient, otherwise it will affect the taste of roast duck.
5. Mix a bowl of juice coated on duck skin. This juice is mixed with one teaspoon of honey, two teaspoons of soy sauce and two teaspoons of vinegar. Honey and soy sauce are used to color ducks, and vinegar is used to crisp duck skins.
6. Brush the duck with the taste of 12 hour with the juice prepared in "5". Brush it several times.
7. Air dry the painted duck until the skin feels dry by hand. Personally, I don't have much time to dry. Seven hours. This step is also very important. If you want the roast duck skin to be crisp, you must air-dry it. (This picture shows salted duck. )
8. Wrap the duck wings and legs with tin foil to prevent them from burning after baking. Preheat the oven to 175℃, put the roast duck in the oven for 50 minutes, and brush the juice of "5" twice. Also pay attention to the thin meat near the duck's belly. If the skin near the duck's belly is too dark, we will cover it with a piece of tin foil, paying attention to the smooth side facing up. When the duck is roasted for 40 minutes, we remove the tin foil from the duck noodles and bake for 10 minutes.