Exclusive key secret of exquisite crispy roast duck (with Yulin noodle sauce recipe)
Material Selection:
Choose a duck with a large thick skin. Weighing about 3 kg is more suitable, our shop has its own duck farm.
To prepare the Yulin roast duck noodle sauce:
ingredient:
Liubiju sweet noodle sauce 25 kg white sugar 2 kg, monosodium glutamate 150 g, sesame oil 1.5 kg honey 1 kg.
make:
Cover the sweet noodle sauce and steam for 2 hours until fragrant. Then take it out, add sugar, honey, and MSG while hot to beat and even out (be sure to feed in this order otherwise the taste is not ideal) and then add sesame oil to stir evenly, this sauce must not add water, otherwise it will deteriorate.
Production process:
(1) Scalding:
Wash the duck, remove the internal organs, blanch the skin in boiling water to make the skin smoother, then hang the crispy water and let it dry for 6-10 hours until the skin is dry. The drying time should not exceed 10 hours, otherwise the skin will become thinner, the color will be dry and yellow, and there will be no oil. Crispy water preparation: 1 kg maltose mixed with 25 kg of boiling water, mix well. Production process:
(2) Into the cold storage:
The temperature is minus 5 degrees Celsius, frozen for about 5 days, so that the skin of the roast duck becomes thick and delicious, if the freezing time is too short, the skin of the roast duck is thin and there is no chewing head. If the roast duck meat is more than 5 days or even 1 week, it will freeze "to death" and the taste will be hard. The freezing temperature can be adjusted to minus 18 degrees Celsius, which can increase the thickness of the roast duck skin in a short period of time, even 3 to 5 hours, so that the skin is thickened and slagged.
(3) Out of the cold storage:
Blow with a fan for 4-5 hours, the purpose is to melt the frozen ice and dry the outer layer of meat slightly, so that the roasted duck skin is thick and crispy.
(4) Baking:
It takes about 50 minutes to bake, the fruit wood roasted duck is the most fragrant, and my experience is to use jujube wood to roast the best, because the date wood smoke is less, the roasted duck is very fragrant, apple, pear wood and other roasted duck aroma is slightly inferior to date wood.
When roasting, use sorghum stalks to prop open the belly of the duck so that the duck is full.
The baking temperature can be about 260 degrees, the flame is not too large, the eyes look at the stove is very bright, if the flame is too dark the roasted duck color is also dark, and the fire is too small will make the duck deflated.
During the roasting process, the heat should not change, and the big and small will make the duck unevenly grilled, so that the color of some places is darkened, and some places are baked dry.
When roasting for about 25 minutes, pick up the duck and burn it 1 foot away from the flame, so that it matures quickly, and if the guest can't wait, you can use this method to speed up the baking.
(5) Maturity:
Lifting the roast duck by hand, it feels very light and matures, and only about 1.5 kg is left after about 2 kg of roasting after 3 kg of woolly duck is washed.
(6) Serve:
Slice the roast duck skin, put it on a plate and dip it in sugar, cut the roast duck into strips and eat it with hollow cake, shredded shallots, melon strips, and noodle sauce on the table; slice the duck leg skin and bring the shallot strips, melon strips, sweet sauce, and pancakes to the table and roll it up; eat the cantaloupe strips after eating.