Introduction of Hong Kong Style Deep Well Glass Crispy Roast Duck
●Storage method: Frozen -18°C
●Storage time: 12 months
●Weight: about 1.2kg
1. After opening the package, you can open a small hole in the duck wing without removing the bamboo stick, and pour 50 grams of water (it contains 10-20 grams of wine, which can be Marshmallow cooking wine, Erguotou, Fujia or white wine), Then lay the duck flat, breast side down, in the refrigerator to cool for 1 hour.
2.Preheat the oven to 150°C, coat the duck with a layer of oil (it is better to use a higher concentration of oil, such as peanut oil), breast side down, slow roast for 10-15 minutes, hear the sound of water boiling in the duck, or You can see juice coming out of the opening.
3. Take the duck out, adjust the position of the duck until the breast is up, bake for 5-10 minutes, wait until the skin is golden brown, and a glass crispy roast duck can be out of the oven.
4. The juice in the duck is very soupy, you must be careful, when you eat it, pull out the bamboo stick and let all the juice flow into the bowl. The juice is very precious and can be mixed with some ingredients, such as oil, soy sauce, garlic, and fish sauce. eat duck seasoning