- material selection
Duck embryo, Beijing Roast Duck was originally made of Beijing stuffed duck, which was fat and white. Every day, technicians regularly stuffed naked oat noodles and other nutrients into duck esophagus in groups. Ducks hardly ate to eat by themselves. This also gave rise to the saying of "stuffed duck teaching". Beijing duck, as a duck embryo, has strict rules on its growth time. One theory is that it only uses ducks that grow for 45 days. Due to the change of people's taste, too fat duck meat has been unpopular. Roast duck shops have changed to lean duck. After the duck is washed and peeled, water is poured into the stomach and the cloaca is sealed with iron needles. When roasted, the duck body is intact. Because of the cooling effect of the water in the stomach, the duck meat tastes tender and smooth.
- roasting
Roast duck can be divided into two kinds: hanging oven roast duck and steaming oven roast duck.
Steaming furnace: There is a furnace door, using straw as fuel. When roasting, the straw and other fuels such as oven are burned first, and then the inner wall of the oven is heated to a certain temperature before extinguishing the fire. Then the duck is put into the oven, the door of the oven is closed, and the duck is roasted and cooked by the heat of the oven wall. During the whole process, the duck does not see the open fire, does not open the oven door in the middle, does not rotate the duck body, and puts it into and out of the oven at one time. Because the oven is roasted at the residual temperature of the oven wall, the air humidity is high, the fuel consumption is small, and the duck breast is noisy. The famous roast duck stewed in oven is the old Beijing brand "Cheap Fang". Hanging stove: There is no door, using fruit wood (mostly jujube or pear) as fuel. This fuel is fire-resistant, smokeless and has a delicate fragrance after burning. The furnace is open when the duck is fired in a hanging oven. After the duck is put into the oven, it is necessary to regularly change the position of the duck with a pick rod so that the duck can be heated evenly and roasted all over the body. The duck embryo of roast duck in hanging oven is heated evenly and strongly, the subcutaneous fat has melted, and the skin of roast duck is crisp and tender. Roast duck in hanging oven is different from roast duck in steaming oven. Roast duck in hanging oven should have skin on every piece of meat. Roast duck in oven is separated from skin and meat.
- ingredients
The roasted duck is cut into small pieces with a knife, called "sliced duck". Ideally, the duck is finished in 2 minutes and 30 seconds. It is served with shredded scallion, cucumber and sweet paste and rolled in pancakes. After removing duck meat, the rest of the duck rack can be used to cook soup.
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