Sweet skin roast duck
Some time ago, I saw the sweet skin roast duck, a hot dish on the holiday table made by Jiani baby. I was tempted and decided to cook it. The taste was really good. Let's have a try!
Step 1 . Slice ginger, scallion and garlic or cut into sections for standby.
Step 2 . The duck is evenly coated with fine salt.
Step 3 . Pour Lee Kum Kee steamed fish soy sauce (baby uses Lee Kum Kee brine juice, my family doesn't have it, so I use soy sauce instead, hehe) and soy sauce into a basin in the ratio of 1:1. The dosage depends on the size of the duck, and add ginger, onion and garlic.
Step 4 . The duck is covered with brown sugar.
Step 5 . Soak in the marinade prepared in step 3 and refrigerate overnight.
Step 6 . Add a little water to maltose to melt it.
Step 7 . If it is not easy to dissolve, it can be heated without water.
Step 8 . Take the duck out of the refrigerator (I only eat for two people in my family, so I cut the duck in half and eat the rest in the frozen refrigerator next time!), Brush a layer of maltose water on the surface, put it in a ventilated place, and brush it again every half an hour, a total of 4 times.
Step 9 . Preheat the oven at 220 ℃, put the duck on the grill and bake it in rotation. Brush maltose water every 10 minutes, and bake it for 50-60 minutes.
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