Chinese Roast Duck Recipe
Whenever we are talking about Chinese characteristics, it is always inseparable from the discussion of Chinese cuisine, and the variety of cuisine is quite rich. And among these delicacies, it is very difficult to achieve an high reputation of both Chinese and foreign, if it is not a traditional famous dish. And Beijing roast duck is a well-known food at home and abroad, I do not know how many people have heard of its famous, and deeply impressed by its taste, whether at home or abroad, are highly praised always.
The practice of barbecuing ducks has been around for more than 1,000 years. After hundreds of years of evolution and improvement, by the early Ming dynasty, the duck has been relatively close to the traditional practice. Only to see the birth of the real Peking duck, we need to wait for time to further advance.
The dish, which originated in the south, has been adapted to Beijing's local taste preferences, incorporating some of the characteristics of northern cuisine, and has evolved into the Beijing roast duck we know today. At that time, there were two kinds of roast duck in nanjing. One was barbecued roast duck, and the other was braised. After the transfer to Beijing, the braised roast duck was preserved, while the barbecued roast duck underwent improvement and became the familiar roast duck hanging on the stove. Both methods have their own styles and are favored by different people.
Clean very well the duck, remove all the innards
Pour the soy sauce into a bowl and add: star anise, gingers, rock sugar, pepper, cinnamon
Put the duck into the sauce and marinate it from the inside out. Use a brush to sprinkle the sauce in the whole body
Put the marinated duck in a fresh-keeping bag, put it in the refrigerator for one night or one day
Boil a pot of water, we inserted a bottle of water for make it stand, it is not necessary but in this way all the fat drips down. Wait untile the pores shrink and the skin looks grainy
Pour water in to a small bowl, honey, vinegar and use the brush to sprinkle all over the duck
Hang in a ventilated place for more than 5 hours, brush the skin for a second time and then dry for 2 hours.
Pour in the remaining soy sauce and seal the duck with a bamboo stick
Preheat the oven at 160 ° C for 10 minutes, add to the roast duck, and bake at 150 ° C for 30 minutes
Brush the duck again with the honey water, and put in the oven again for 20 minutes
When the duck is dry this is the result, Ready to be served!