Making a true Beijing Roast Duck at home is challenging since it needs to be roasted over fruit tree wood to give it a unique flavor and aroma in addition to having the skin separated from the meat by pumping air between the two.
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Here we present a less complex method for cooking Beijing duck because these two procedures are difficult to carry out at home:
1. Poke a tiny hole in the duck's bottom, then remove the viscera. Next, clean the duck.
2. Put the duck on a rack in step two. Pour hot water over the duck carefully after bringing a saucepan of water to a boil. ensuring that it is covered from all sides. The skin around the duck quickly contracts and tightens.
3. Combine salt, soy sauce, and wine in a bowl and massage it into the duck. After an hour, remove the duck from the refrigerator.
4. Apply honey to the duck's skin after diluting it with water. (This is to create the effect of crispy skin.) You might want to repeat this process.
5. To allow the skin to dry out, leave the duck on a platter in the refrigerator overnight (or for 5 to 6 hours).
6. Place the duck in the oven and heat it to 350°F (180°C) for about 40 minutes. The duck's hue will change to brown, crimson, and shiny. Serve right away!
Now you know the procedures of making Beijing Roast Duck at home.
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