A frozen duck purchased from Costco was thawed slowly in the refrigerator for two days. Sichuan peppercorns were stir-fried and then ground to make seasoned salt.
After thawing, the duck offal was removed and separately stir-fried to make a quick dish. Recipe reference: https://www.xiachufang.com/recipe/106017216/ For preparing Crispy Fragrant Duck, the duck should be rubbed inside and out with cooking wine before applying the seasoned salt. It should then be marinated in the refrigerator for one and a half days. For preparing Beijing Roast Duck, marination with seasoned salt is not required. Simply apply cooking wine and air-dry the skin before roasting. Preparation involves three steps: washing, plucking, and drying. Washing: Scalding the duck skin with boiling water to tighten it. Plucking: Using tweezers to remove any remaining feathers from the skin. Drying: Using an electric fan to dry the duck skin thoroughly. The prepared duck was placed on the kitchen windowsill to air-dry overnight. Air was not pumped under the skin due to lack of a suitable tool. A sugar wash was prepared with a ratio of maltose, vinegar, and water at 1:1:10. It was stirred for a long time to achieve a uniform mixture. The sugar wash was brushed multiple times over the duck skin, ensuring full coverage. This step is crucial and should be done promptly after scalding. The duck wing mid-joints and wingtips were removed. The sugar wash was applied again on the thoroughly dried skin. Properly dried skin results in even coloring after roasting. The oven was preheated to 400°F. The duck’s top, wings, and legs were wrapped in foil to prevent burning. A section of baguette, dipped in water, and a halved apple were placed inside the duck cavity. The duck was then positioned on a roasting rack. After preheating, the oven temperature was reduced to 380°F. The duck was turned after 15 minutes and roasted for another 15 minutes. After these two 15-minute intervals, the foil was removed, and the duck was turned back to its original position for a final 20 minutes of roasting, totaling 50 minutes. Parts of the duck’s back skin were already crispy. Based on oven experience, it is suggested to roast for an additional 15-20 minutes in the final stage for crispier skin. If the skin color appears uneven, place a ceramic dish in the center of the baking tray, remove the rack, and let the duck lie flat on the dish for about 20 more minutes. The roasted duck was carved. Inside, the water-dipped baguette and halved apple helped maintain moisture and impart an apple aroma. Sliced duck meat was served with cucumber strips, scallion slivers, and fried sweet bean sauce. Steamed pancakes were prepared separately. The duck carcass was stir-fried quickly. Since the duck was previously marinated with seasoned salt, the meat was already flavorful. A simple stir-fry with a dash of light soy sauce before serving was sufficient.The remaining duck skin can be used to prepare duck frame soup. Although called duck frame soup, it is essentially a rich broth made from the duck skin. The primary motivation for roasting the duck was to savor this flavorful soup.
During roasting, the baking tray will accumulate a significant amount of duck fat. This fat can be collected and utilized to make crispy duck oil pastries.