RECIPE

Peking Roast Duck

The skin is crispy and the meat is tender and juicy.
It is very delicious whether it is eaten directly or with other ingredients.
Peking roast duck is deeply welcome by many people in the world. 

Ingredients:
1 duck, blended sesame oil, maltose water

Method:
1. After slaughtering the duck, heat the duck and get rid of feathers and open the wings from one side to remove the internal organs. 
2. Insert a blowpipe between the skin and the meat at the cut duck neck, and blow it with a wind blower until the whole duck skin is full and round. At this time, pour the duck body with boiling water to avoid oozing when it is air-dried, then pour it with the hot maltose water to the duck body. When the weather is good, it can be baked in the oven after 4~5 hours.  After the breeze blows the skin, it will be crispy when baked. 
3. Move the roast duck into the hanging stove, hang it on the inner wall, cover the stove cover and bake for 20~30 minutes, and take out the golden crispy  Peking duck, and then smeared with a layer of sesame oil, can make it bright and fragrant. 
4. A thin piece of duck skin is cut from the front end of the duck chest, then the duck wings are cut, and the skin of the duck belly is sliced.  Slice the duck down and serve in a plate.