Located at the heart of Beijing with showrooms, restaurants, wholesale, and exports Beijing roast duck is a dish from Beijing cuisine that has a history spanning more than 80 years. It is roasted in a maltose sugar syrup on a large roasting drum. The left-over oil and juices mixture was put into sealed bottles for sale as Beijing roast duck oil home replacement to preserve traditional Beijing cuisine. Food cooked with light fragrant maltose sugar syrup that provides safety and wholesomeness. The taste is crispy and has no greasy feeling on the tongue. Beijing roast duck is a dish from Beijing cuisine that has a history spanning more than 80 years. It is roasted in a maltose sugar syrup on a large roasting drum. The left-over oil and juices mixture was put into sealed bottles for sale as Beijing roast duck oil home replacement to preserve traditional Beijing cuisine.
Distinguishable in size, its red skin was dotted with luscious goose fat and nothing left the basting brush untouched. Every slice of the clean-cut meat had a crisp coating of crackling fat.
The roast has become more popular among Chinese ethnic Muslims as halal meat is greatly appreciated for its high protein content. To make it taste to Muslims' liking, we use over 2 tablespoons of freshly ground coriander seeds!
The following halal whole duck was obtained in Costco, it took 3 days to complete this Beijing Roast Duck recipe:
【Day 1 Duck Thawing】
I was worried that it was not fresh due to the warm weather, so I put it from the freezer in the refrigerator
【Day 2 Dried Duck】
It is said that Americans do not eat internal organs, but the ducks processed by Costco actually have internal organs, so when making roast duck, you must clean the internal organs. After scalding it in boiling water three times, use chopsticks to open its wings, and place it by the window to air dry for at least 5 hours in the posture of a "big duck spreading its wings" as seen below for 8 hours.
【Day 3 Apply Crispy Sauce】
Two spoons of honey, two spoons of water, and one spoon of white vinegar are the crispy juice. Apply three times with the crispy juice, and wait until it is completely air-dried after each application before applying the next time. After that, I put apples and oranges into the duck's stomach. I put half an apple and half an orange, depending on the size of the duck, and finally stuffed its butt with steamed buns soaked in water. Tip: The steamed buns here should not be soaked in too much water. I soaked the steamed buns according to the recipe, but the fragile steamed buns fell apart during the baking process.
Finally, it can be baked. The end of the duck leg and the tip of the wing are wrapped in tinfoil because these two parts are easy to dry and can't be eaten. Put some more water in the roasting pan to prevent the roast duck from evaporating too much water and drying out the meat. The recipe says that the oven is preheated at 400 degrees Fahrenheit and then adjusted to 350 degrees, put the duck in and bake for 40 minutes, turn over and bake for 20 minutes, and then turn over and bake for 20 minutes. This time number is too rigid and should be adjusted according to the size of the duck. The roasted duck was undercooked. Then directly to 400 degrees, and bake for 40 minutes.