New Year's Eve | Homemade Easy Cantonese Roast Duck I have been greedy for roasting goose for the past two days, but I can’t buy goose here, so I have to make roasted duck myself! I bought the duck from hmart. When I bought it, I scalded the skin of the duck with boiling water, and plucked the duck feathers as much as possible... (Dahua's ducks have a lot of duck feathers, so hmart will be better) The duck was marinated for a day and a night. I added rose wine, fermented bean curd, five-spice powder, Zhuhou sauce, maltose, salt, sesame oil, minced garlic and ginger to the seasoning. Both the inside and the outside, and I put gloves on between the flesh and the skin. I put the duck on the red wine bottle, let it dry in the vent (so that the skin can dry out and become crispy after roasting), and apply a mixture of white vinegar and sugar every half day. (Dry it for a day, or you can also use an electric fan to blow it to shorten the time) Fill the skin and meat with air before roasting. Preheat the oven to 450F and determine the roasting time according to the size of the duck. (Pay attention to wrapping the duck wings and joints with tin foil to prevent burning) The baking process is coated with honey and vinegar mixture ducks body (Crispy water) # 百万积分第五季 # # 开年吃大餐 # # 温暖小家养成记 #