| 摘要 |
PURPOSE: A method and a klin for making baked duck are provided to remove the smell of duck, to lower fat, and to ensure good taste. CONSTITUTION: A method for making baked duck comprises: a step of dipping duck in a maturing liquid for 24 hours and maturing; a step of filling the stomach of duck with filling and closing; a step of baking the duck in the klin at 300-350 deg. C for 10 minutes; a step of covering the duck with window paper and baking at 300-350 deg. C for 80 minutes; a step of covering with a foil and baking at 300-350 deg. C for 30 minutes; a step of cooling the duck at room temperature; and a step of baking the skin of duck at 300-350 deg. C for 10 minute four times. The maturing liquid contains 120L of water, 300g of salt, 4kg of onions, 500g of garlic, 300g of oregano, 300g of allspice, 400g of black pepper, 400g of sweetener, 1-5g of bay leaves, and 3 apples. |
