What are the cooking techniques of seared duck?

The cooking techniques of charred duck include preparation select fresh duck, wash and pickle; cooking method blanch to fishy, fry until golden brown, Add seasoning stew until done; heat control fried duck moderate, stew small fire; seasoning skills the right amount of spices, sugar should not be too much, With rich seasoning; note be careful of oil spatter, to prevent overflow, slice neatly.

The preparation of burnt duck

Choose duck carefully, fresh is the key, meat is more delicious.

Selection to see the duck skin, shiny and elastic, proof of good freshness.

Watch out for duck size, moderate fat and lean, not too greasy when roasted.

When handling duck, clean, remove impurities and ensure hygiene.

The preparation of burnt duck

After slaughter, ducks need to be thoroughly cleaned, be sure to remove internal organs and blood.

During the cleaning process, check every part of the duck carefully to make sure it is clean and free of impurities.

After cleaning, dry the duck with a kitchen towel or a clean cloth to prepare for subsequent cooking.

The preparation must be done to ensure the taste and quality of the duck.

The preparation of burnt duck

Wash duck, cut into chunks and place in a bowl.

To the bowl to add the right amount of salt, cooking wine and ginger, gently rub, so that the seasoning evenly attached to the duck.

Marinate for not less than two hours, let the duck fully absorb the flavor of the seasoning.

After marinating, remove the duck and drain the excess sauce.

Cooking method of burnt duck

Put the duck into the pot to remove the fishy smell.

After boiling water, the duck meat is more tender.

The boiling step is one of the keys to the cooking of charred duck.

Cooking method of burnt duck

Remove the duck after boiling water, dry with kitchen paper towel, then lay the duck flat on the chopping board.

Use a knife to create an even mesh on the duck skin so that the char can penetrate the meat better.

Prepare proper amount of light soy sauce, old soy sauce and cooking wine, make marinade according to a certain proportion, spread evenly on the duck, marinate for more than 30 minutes.

PlaCe the marinated duCk in an oven preheated to 180 ° C, roast 20, remove and brush with marinade. Continue to bake for 20 until the skin is attraCtively golden brown.

Cooking method of burnt duck

Add oil to pan over medium heat. Add duck and fry over medium heat until golden brown.

Turn the duck over and continue to fry until golden and crisp on the other side.

Adjust the fire power to make sure the duck is well cooked inside and the surface remains charred.

Cooking method of burnt duck

Fry until golden brown on both sides, add the right amount of soy sauce, sugar, ginger and other spices.

Soy sauce adds color, sugar enhances taste, ginger release aroma.

Season evenly, seared duck has better flavor.

Wait for the stew and enjoy the delicious food.

Cooking method of burnt duck

The duck skin is golden brown and shiny with oil, and the seasoning gives off an enticing aroma in the heat.

Duck surface micro-coke, internal meat fresh and juicy, fragrance overflowing.

Turn to heat the duck evenly, making sure each piece absorbs the flavor of the dressing.

Fried into the seasoning, duck meat presents a unique charred flavor, mouth-watering.

Cooking method of burnt duck

Add the duck to the pan, add the ginger and spring onion and bring to a boil over high heat.

Bring to a boil, skim off the foam and simmer over low heat to release the aroma of the duck.

During the appropriate turn, to ensure that the duck heated evenly.

When the duck is cooked and the meat is tender, turn off the heat.

Fire temperature control of burnt duck

The heat of fried duck should be moderate, not too fierce, so as not to scorch the duck skin.

Control the heat should be observed carefully to avoid black duck skin.

When the heat is appropriate, duck meat inside and outside evenly heated, taste better.

Mastering the heat of fried duck is the key to making delicious duck.

Fire temperature control of burnt duck

Stew duck, the heat should be light, in case the duck meat is too rotten, taste lost.

Slow-cooked, meat tender, broth rich, charred duck to the next level.

Master the heat, charred duck taste good, memorable, intoxicating.

Cooked properly, duck fragrant but not greasy, coke fragrance overflowing, enjoy delicious.

Stew duck, heat is the key, meticulous, in order to achieve cuisine.

Fire temperature control of burnt duck

Observe duck cooking, the heat needs to be carefully controlled.

Overcooked, duck skin easy to scorch, dry and hard meat.

Low heat, duck meat is not cooked, taste is not good.

Observe the duck body changes, timely adjustment, in order to make a delicacy.

The flavor of burnt duck lies in its unique seasoning, personal taste is the key, adding star anise, cinnamon and other spices in the right amount can significantly enhance the flavor level.

The choice and dosage of spices should be adjusted according to personal preference, not too much, so as not to cover up the delicious duck.

In the cooking process, timely adjust the use of spices, can make the flavor of charred duck more rich, memorable.

Seasoning skills of burnt duck

The dosage in the process of preparing Coke duck should be carefully controlled.

Too much will mask the flavor of the duck itself, affecting its unique taste.

In the seasoning, we should pay attention to sugar and duck meat balance, to avoid too much sugar and lose the taste of burnt duck.

Seasoning skills of burnt duck

Selection, and other basic spices, add flavor.

According to the nature of duck meat, the right amount to add, to add flavor.

Special spices such as, enhance the level, according to personal taste flexible adjustment.

Points for attention in cooking of burnt duck

When frying duck, oil temperature control is very important. Once the temperature is too high, the oil may spill out.

Fry the duck in a pan, making sure the pan is clean and avoiding sticky oil.

When frying duck, you should start from the thick part of the duck body, and gradually fry until both sides golden, the inside is ripe.

Avoid turning the duck frequently during frying to avoid damaging its shape and texture.

When frying the duck, add a little ginger to the pan to add flavour.

Fried duck out, you can use kitchen paper towels to absorb excess oil, taste better.

Points for attention in cooking of burnt duck

Stew duck, pay attention to the soup to maintain stability, to prevent its overflow pot, so as not to affect the cooking effect.

In the stew process, to timely adjust the fire, to ensure that the soup will not be high temperature and rapid boiling, resulting in overflow.

Before stewing, put a layer of tin foil in the pot to prevent the soup from directly touching the Wall of the pot, reducing the possibility of overflow.

Points for attention in cooking of burnt duck

When cooked, leave the duck to cool.

During the cooling process, the duck fiber is firm and the slices are easier to slice.

After slicing, taste more delicate, delicious upgrade.

With this skill, the duck is cooked even better.