Recipe for Peking Roast Duck

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  1. Wash the duck, make a large basin of boiling water, and use a large spoon to pour the boiling water all over the duck.Pour it at least twice, and then pour the remaining boiling water into the duck through the opening.

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  2. Find corn stalks or disposable chopsticks to prop up the duck's abdominal cavity.Then, start brushing honey water.The method of making honey water is as follows: three spoons of honey + one spoon of white vinegar + two spoons of light soy sauce + 200 ml of boiling water.

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  3.Put the duck that has been brushed with honey water in a cool and dry place such as a garage or basement for at least a day all night.It's best to put it in the refrigerator in summer.But take it out to dry for four hours before baking.

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  4. There are many ways to make duck cakes.I use one pound of white flour + three spoons of oil + boiling water Cut 200 ml of hot noodles into small pieces and press into thin round cakes.Steam them in a pile of ten and brush a layer of clear oil between the cakes.

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  5. Brush the dried duck with a layer of honey water before roasting, and wait for an hour until it is basically dry.Once it is translucent, you can start roasting.First preheat the oven, then put the roast duck in the middle of the oven and roast it at Chinese 385 degrees (190 degrees Celsius) for 30 minutes.The temperature will drop to 370 degrees.At the same time, turn the duck upside down and bake for another 30 minutes..If the oven comes with a rotating device, you can skip this step.