Production Method 2. Take a large casserole with a capacity of 6 to 8 liters, add 50 grams of vegetable oil, heat the medium heat until slightly sooting, and put it into a duck. Use a chopstick or a colander to repeatedly immerse the body from time to time, fry the yellow, and cook for about 15 minutes. Remove the soaked duck oil and add salt to the duck. 3. When frying ducks, place bell peppers, peppers, onions, and water in a pot in an electric stirring mixer and run at high speed for 20-30 minutes. Stop using a bakelite scraper to scrape the liquid adhering to the inside of the tank, and turn it on again. 4. In a wok of 25 to 30 cm in diameter, add the remaining vegetable oil, heat over medium heat, and add garlic and stir-fry for 1 to 2 minutes. Afterwards, fresh ginger, Laosian seasoning and turmeric powder seasoning were fully mixed to make the soup pureed. Use this seasoning to spread the duck body over and cover the casserole. 5. Adjust the oven temperature to 175°C in the electric oven and put the casserole with duck in the oven. About 45 minutes after roasting, remove the casserole lid, add tamarind water, bake for about 10 minutes, and let it dry for 30 minutes. Bake to duck gizzards and prick the clear yellow juice with a knife. If the juice is red, then bake it for 5 to 10 minutes. 6. The duck was placed on a warm plate and split after 10 minutes.
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1. The ducks were washed with running water, and the inner and outer skin were wiped clean with paper towels. The large block of fat in the belly was removed and the salt was spread throughout the bowl. Cut loose sagging scalp and insert legs and feet into the iliac crest. The lower skin of duck bills, duck back, and chest was stabbed with bamboo sticks.
Sumatra roast duck