How to make crispy duck

Bull Bowl Catering Practical Training Base - Crispy Duck Making Method

Have you ever eaten crispy duck? Freshly made crispy duck, tender on the outside and tender on the inside. It was delicious. Today I will teach you to make a crispy duck.

Let's start with a duck marinade, 100 grams of salt, 60 grams of monosodium glutamate, 50 grams of sugar, 6 grams of star anise powder, 6 grams of cinnamon powder, and 10 grams of five-spice powder. Pour the ingredients into the pan. Stir-fry over low heat. Pour out the sautéed ingredients and set aside.

Next, marinate the duck, break the duck open, and remove the duck warp. Spread the sautéed marinade evenly over the duck. Marinate for 2 hours.

Add water to the pot and add the ducks in cold water. Blanch the marinated duck. Rinse twice with clean water after scooping out.

Next prepare a five-spiced brine for brine duck: star anise 10 g, red kom 4 g, Sichuan sand kernel 6 g, smoke cinnamon 5 g, cloves 2 g, white cocoa 6 g, tangerine peel 2 g, thyme 3 g, grass fruit 5 g, cumin 5 g, sannai 4 g, fragrant fruit 5 g, wood fragrant 3 g, gansong 2 g, hawthorn 3 g, licorice 4 g. Place the prepared spices in a gauze bag. Wash repeatedly several times with warm water. Add 10 kg of broth, bring to a boil over high heat, reduce heat and simmer for 2 hours.

Place the duck in spiced brine, soak for two hours, and remove.

Then we mix a crispy sauce and add 100 grams of corn starch, 300 grams of water and 10 grams of dark soy sauce to the bowl. Stir well and drizzle evenly on the surface of the duck so that the surface of the duck can hang the juice completely. Heat the oil in another pot, add the duck at 60% of the oil temperature, fry until crispy, change the knife and cut into evenly sized pieces, and then plate.

The crispy duck is ready. Taste it, crispy on the outside and tender on the inside, especially delicious.