自家製廣東燒鴨 Homemade Cantonese BBQ Duck (Eng. Subtitles)

I want to challenge myself to make Cantonese barbecue

duck

,

homemade

, using oven certainly cannot be compared with barbecue stores, 60-70% of their standard is already successful. Try it and have fun, I haven't tried it before. Some parts are not necessary, the wings. they will burn after roasting so I don't keep these parts The legs, don't chop them high, chop below the joint A lot of fat on the tail, remove them Very fatty, don't save them Check if the lung has been completely removed No, clean it Really has not been completely removed It is quite common Of course, rinse it afterwards After rinsing it, clean the water, especially inside the cavity Clean it both inside and outside Use kitchen paper generously The next step is to prepare the spices for seasoning Quite a few ingredients Here are about 3 g, 3 tea spoons, 2 g Sichuan pepper, some pieces of star anise here are 2 tea spoons, 2 g cloves Grind them It's good if you have this kind of mortar. otherwise you can use an electric grinder Very fragrant Here is cinnamon powder, some people prefer to use cinnamon stick but they have to grind it, using the powder is simpler, here is about 2 teaspoons Here is some nutmeg powder, about 1 teaspoon, add and then add salt, about 2 to 3 teaspoons A little bit of sugar, not a lot A little bit of black pepper, it doesn't matter if it's black or white pepper It smells so good The dry seasoning It's ready After preparing the dry seasoning, I'm going to prepare a wet marinade.

Lots of ingredients, some fermented red tofu paste. Sweet sauce. Chu Hau Pasta. A little oyster sauce. Some Chinese yellow wine. A little bit of... Dark soy sauce A little soy sauce A little sugar Basically all the ingredients have been added I'm going to marinate the

duck

, I'll add the dry seasoning first In the cavity place the spices Insert our hand into the cavity and evenly rub the spices After applying the dry seasoning, add the wet marinade. Again, inside the cavity, evenly rub the marinade. Of course, you must wash your hands before I wash my hands thoroughly.

And then put the spring onion in the cavity. Ginger, garlic. , put them all in the cavity The next step is to seal the cavity It is better to have this type of needle Around here If one needle is not enough, use two It has been sealed The next step is optional, it looks better if you do it Insert a straw into the neck, keep it tight Blow air to inflate the duck Do not cook the duck but run boiling water over the skin Run boiling water Run over the skin and it will contract It will be ready when you see a little swollen and the skin contracted The next step is to prepare a sauce for crispy skin.

Various ingredients, red vinegar, two tablespoons of red vinegar. Rice vinegar. The ratio is approximately 2:3. A little bit, about 1 tablespoon of Chinese rice liquor. I have added more and no. It doesn't matter, I've added more rice liquor, so add more red vinegar, add more rice vinegar. The most important thing is maltose, you can't use others to substitute like sugar, honey, it won't work, the skin won't be crispy. Don't add too much, otherwise it will burn. Maltose is like a lump. Leave the container over hot water. Stir gently, it will dissolve. The maltose mixture is ready, completely dissolved.

The next step is to hang the duck. More fun! Use these gears to hang the duck. If there is no space in the kitchen, set up a camera tripod in the living room, hang the duck and apply this mixture to the skin. Shrub once, let it dry, brush a second time, let it dry, then brush a third time. time. Brush 2 or 3 times After brushing the mixture, I will continue to hang it, now it's 11pm. I will leave it hanging all night and handle it tomorrow I bought these hooks on Taobao Hang the duck If the kitchen is big enough, hang it there, otherwise hang it in the living room Use a photo tripod, I bought these hooks on Taobao, HK $2 per piece Ten pieces per order Use them to hang the duck And then place the maltose mixture on the body of the duck Make sure the folded part is brushed inside and out...not inside, just outside, brush the skin Brush evenly After brushing, let it dry, then brush again, I will brush 3 times, let it air dry naturally overnight until the skin If it is dry tomorrow, then it can go into the oven.

I used a tripod to hang it last night. Let it air dry overnight. Say, if you don't have a tripod, there is an alternative: put it in the refrigerator overnight, better to have one. rack to raise it, the water will fall to the bottom, but actually the duck is quite big, our refrigerator usually doesn't have much space in Hong Kong, if you can hang it, it is the best way. You must leave it overnight. the skin should be dry after all night, I hung this up overnight and kept letting it air dry until now, I started working last night at 11pm, it's almost 20 hours.

After air drying for so many hours, the skin is like paper It is thinner It is dry and does not stick to our fingers It is okay now I have preheated my oven to 200 degrees (Celisus) I am going to roast it Before roasting it, it is important to use a rack to lift the duck Because a lot of oil will come out, if the duck is on the tray, the oil will cook it and the skin will not be crispy. The grille also allows air circulation both at the top and at the bottom. Hot air can reach the side facing downwards.

It will make the skin evenly crispy. Ok, put it in the oven. Roast for 30 minutes at 200 degrees (Celsius). After grilling for half an hour at 200 degrees (Celsius), take it, rotate the rack, and then use 180 degrees to grill for the other half. one hour I think should be enough after roasting it 1 hour in total It looks very good Now it is very hot, let it rest for at least half an hour Although my mouth is watering, let it rest before carving Important moment cutting the duck To carve the duck of course, you have to be careful inside the cavity, there is a lot of sauce Remove the needles It is still very hot but the sauce is very good so the sauce inside the cavity must be preserved look at the sauce inside the cavity this is the best of the best Preserves every drop I am not a professional at carving a duck The carving is average anyway, I have cut it into edible size pieces and then serve it, that's all.

It looks very pretty and very tempting. I will eat it. my dinner, I want to eat it now my house is full of the pleasant smell of duck