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1 pc(1.35-1.5kg) | duck |
400g | peanut oil |
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1 tsp | salt |
1/2 tsp | chicken powder |
1 tsp | granulated sugar |
1/10 tsp | five spices powder |
2 tsp | BBQ sauce |
1 tsp | rose wine |
1 tsp | garlic, deep fried | Brush-On Glaze: |
some | brine for Roasting Chicken,appropriate | Dipping: |
3 tbsp | plum sauce |
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8 tbsp | oil |
10 cloves | garlic, minced |
10 cloves | shallot, minced | 1 tangerine, fine chopped |
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600g | Hoi Sin sauce |
150g | soy bean paste |
150g | sesame paste |
150g | oyster sauce |
1 pcs | red preserved tofu |
300g | sugar |
75g | chicken powder |
300g | light soy sauce |
300g | stock |
1 tsp | five-spices powder |
38g | sesame oil | Brine for Roasting Chicken: |
1 tbsp | maltose |
1 tbsp | red vinegar |
113g | boiling water |
1/2 tbsp | Shaoxing wine |
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做法 |
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1 | Defrost the duck. Trim all duck fat. Remove the lung and the throat. Wash. Drain. Set aside. Season the duck breast and the cavity. Sew the duck with a cooking needle. |
2 | Wash the duck. Inject air into the cavity through the neck like a balloon. Blanch the duck. Blast with bushon glaze. Hang the duck and air-dry for 2 hours. |
3 | Preheat the oven. Put the duck inside the oven. Cover it with aluminum foil. Roast at 140˚C for 30-35 minutes. Take it out and leave to cool. Poach the duck with oil till cooked. Drain and serve. |
4 | Cut the duck with scissors as steps shown below. Serve with plum sauce. |
5 | Roasted Duckling Method: |
6 | Defrost the duck. Trim all duck fat. Remove the lung and the throat. Wash. Drain. Set aside. Season the duck breast and the cavity. Sew the duck with a cooking needle. |
7 | Wash the duck. Inject air into the cavity through the neck like a balloon. Blanch the duck. Blast with bus-hon glaze. Hang the duck and air-dry for 2 hours. |
8 | Preheat the oven. Put the duck inside the oven. Cover it with aluminum foil. Roast |