Pat the smell of fireworks around you
Crispy roast duck is a classic in Beijing cuisine, which is a delicious taste, crispy on the outside and tender on the inside, and fragrant and fragrant. If you want to make your own crispy roast duck at home, you can refer to the following steps:
Ingredients: 1 duck (about 25 kg).
Salt. Allspice.
Rice wine. Sliced ginger.
Maltose or honey.
White vinegar. Flour.
Oil. 
Steps:
Duck handling: Blanch the duck in boiling water to remove foam and blood, then rinse with water and dry.
Marinate the duck: Mix salt, five-spice powder, rice wine and ginger slices, spread evenly on the surface and cavity of the duck, then put the duck in the refrigerator to marinate for more than 4 hours to allow the seasoning to fully penetrate the duck meat.
Roast the duck: Take the duck out, fill the duck cavity with white vinegar, and hang it in a ventilated place to dry for at least 2 hours, which will make the duck skin drier.
To make maltose juice: Mix maltose or honey with a small amount of water, add a small amount of flour and stir well, cook until thick, and let cool for later use.
Roast the duck: Preheat the oven to 200, put the duck in a baking dish, use a brush to spread the maltose juice evenly on the surface of the duck, then roast for about 20 minutes, remove the duck, apply the maltose juice again, and continue to roast for 20 minutes, which will make the surface of the duck golden and crispy.
Serve: Cut the crispy roast duck into small pieces, arrange on a plate, and serve with toppings such as shredded green onions, shredded cucumbers and sweet noodle sauce.
Tips:
1.When roasting the duck, apply the maltose juice regularly with a brush to ensure that the surface of the duck is golden and crispy.
2.The roasting time and temperature vary according to different ovens and duck sizes, so it is recommended to adjust them according to the actual situation.
3.The duck should be marinated and dried for sufficient time to make the duck meat more flavorful and crispy.