Indian roast duck
Step 1 . Put the cumin kernel into a basin, pour in hot water (500g), and soak for 15 minutes.
Step 2 . Clean the duck and wipe the cavity and skin with cotton paper. Spread refined salt (15g) on the duck cavity, duck head and duck skin for use.
Step 3 . Duck liver, duck people and duck sachets are minced for use.
Step 4 . Cut the bread into dices 1.3 cm square.
Step 5 . Put diced bread, boiled eggs, raisins, coriander, sugar, vinegar and black pepper into a basin, and mix well with a spoon.
Step 6 . Grind cardamom into powder.
Step 7 . Pour vegetable oil into the frying pan and heat it over medium heat. When thin smoke rises in the pan, add celery seed powder, anise, onion, garlic, fresh ginger and refined salt (6 grams), and stir fry for 7 ~ 8 minutes to make the onions soft and yellowish brown. Be careful not to fry the onions. Stir fry the chopped duck offal evenly, then add cardamom, chopped tomatoes, wild pepper and green pepper cut into thin circles. Stir fry for 3 minutes to turn the duck offal light brown.
Step 8 . Pour all the things in the pot into the basin of 5, mix well, and then put the 槚 ruoren in the bamboo basket to dry, then cut into thin wires and sprinkle it in the basin of 5. Put it into the duck cavity after mixing evenly, and sew the opening with thick thread.
Step 9 . Prick a needle every 2.5 cm on the duck's skin with an iron rod. Tie the wings of the duck together.
Step 10 . Raise the temperature of the oven to 235 ℃ in advance, set up a metal net in the baking pan, put the duck on the side, and place it in the middle of the oven. After baking for 10 minutes, turn the duck over and bake for another 10 minutes, and then reduce the temperature of the oven to 175 ℃, with the duck chest up and often drenched with Indian white oil. It is advisable to bake for 1 hour and 40 minutes.
Step 11 . Stab the duck with the tip of a knife. If the clear yellow juice exudes, it means that it is roasted. If the juice is pink, it needs to be roasted for another 5 ~ 10 minutes.
Step 12 . Put the duck into a preheated platter and cut it into pieces to serve.
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