Ingredients 10 fat ducks (more than 1 kg each is preferred), 50 grams of honey, 100 grams of pepper salt, 100 grams of green onions, 300 grams of water radish, 200 grams of sesame paste and sweet noodle sauce.
Preparation method 1. After slaughtering the duck, blanch the hair with boiling water, and then put the fine hairs in the water, cut a small bite from under the left wing, take out the internal organs, esophagus, food bag, remove the duck tongue, and cut off the wings and duck paws at the joints. Use a reed rod section about 10 cm long, cut into a fork shape, reach into the chest from the side of the body mouth, and first put the top of the fork on the spine, and the other end on the tri-fork bone of the chest, so that the duck breast is raised to maintain the shape. Rinse with clean water, hook the duck head with a duck hook, blow a breath from the left mouth, make the duck skin swell, put it in a pot of boiling water, make a roll, and lift it immediately. Fill the abdomen with boiling water, and then use a reed rod about 7 cm long and cut the ends into an oblique shape into the anus, so that the intra-abdominal soup does not flow out and retains water.
2. Rub the whole body of the duck evenly with honey, then hang the duck hook on the neck of the duck, and the two wings are topped with grate sticks and hung in a ventilated place to dry.
3. Use dry pine rope to heat the duck stove to 70 ~ 80 ° C, when there is no smoke, use a fire spatula to flatten the pine charcoal; put 1 soil bowl (for duck oil) under each duck, put the duck from the upper furnace mouth to hang well, cover the lid; every 10 minutes or so, open the lid and flip it once, first roast the back, then roast the abdomen, brush the oil, so that the fire color is even; the burning time is mastered according to the old tenderness of the duck meat, and it can be cooked in about 30 minutes. After cooking, remove the reeds, control the soup in the stomach, cut it in half from the middle, cut into long cubes, place them on a plate, keep the duck shape, and serve with pepper salt, green onions, water radish, sesame paste, and sweet noodle sauce. Features Bright oil, red color, crisp and tender, fragrance away from the bone.
*Sesame peanut butter, produced in Kunming. Using sesame seeds as raw materials, peanuts are washed, roasted and refined. It is fragrant and sweet, not bitter or astringent, it is an indispensable ingredient for eating roasted bait blocks, and it is a good condiment for eating cold slices and cold dishes.
The above recipes can be found in the Yunnan Cuisine Collection published by China Food Publishing House in 1988. In recent years, Yiliang catering industry whether to call "roast duck" or "roast duck" has launched a debate, from this publicly issued recipe, the early years should be called "roast duck", "roast duck" should be the name gradually formed after the foreign roast duck market.
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