Recipe detail

Directions

◇ Blow the Haoye Cherry Duck until the chest bulges and the skin and flesh are separated, and the skin is scalded and air-dried.
◇ Cantonese-style crispy skin, water is poured on the skin of the cherry duck, and the crispy skin water is evenly sprinkled on it repeatedly.
◇ Hang the cherry duck with a fan for 12 hours, and keep it dry in the refrigerator.
◇ Hang the crispy skin for coloring, avoid using too high temperature, the color is too dark, and the meat is easy to roast.
◇ Leave the duckto rest for 15 minutes i a holding cabinet.