Second-hand roast duck oven

Roast duck is a very good food and a great snack before or after a meal. When it comes to roast duck, Beijing roast duck is the most famous. There are many Beijing roast duck chain stores in China to meet the needs of the general public. In fact, you can also eat roast duck at home. You can just buy a second-hand roast duck oven, which is cost-effective. The following article will explain second-hand roast duck ovens, hoping to help friends who have this need.

The oven for roast duck is generally not very expensive and does not need to be very expensive, so you should consider the overall cost-effectiveness comprehensively. Also, the price of a general household built-in oven is about three to five thousand yuan. What’s more important is that the oven for roasting duck or roasting chicken must have baking recipes. Charcoal roast duck oven is called wood goose oven, goose oven, roasting oven, baking oven, roast duck oven, duck oven, charcoal oven, charcoal oven and other functional assembly type adopts Beijing-style roast duck hanging oven stewing oven technology comprehensive design product technical performance:

Dimensions: 1350×600×1400mm; Gas type: LPG; Rated gas pressure: 2.8Kpa; Gas consumption: <0.3m3/h

Rated heat load: 30J/h; Machine weight: 150 kg; Rated voltage: 220V 50Hz; Rated input power: 530W; Heat-resistant ceramic silicon heat dissipation film; Metal mesh baking system.

Main ingredients: duck (choose the stuffed duck with thick subcutaneous fat. I used a cleaned 2 kg frozen duck and cut half of it for roasting)

Marinade: 1 tsp salt

Sauce: 1/2 cup of boiling water, 1 tablespoon of honey, 1 teaspoon of white vinegar, 1 tablespoon of cooking wine, mix well

practice:

1. Rub 1 teaspoon of salt all over the duck and marinate for half a day;

2. Boil a large pot of water, hang the duck with a rope, hold the duck in one hand, and take a large spoon in the other hand, and scoop up boiling water repeatedly to scald the duck body; (If it is a whole duck, you need to seal the cut with a bamboo stick, hang the rope on the duck head or duck wings, and scald the cut first to prevent air leakage; I roasted half a duck, so there is no question of whether it leaks or not, so I just scald it by holding the duck legs)

3. Pour the sauce on the duck and hang it in a cool and ventilated place for 24 hours;

4. Wrap tin foil around the wing tips and leg bones, place the duck on the grill, and place a large baking tray with hot water underneath; (The roast duck will produce a lot of oil, and it will be difficult to clean up if you don't use a baking tray to catch it)

5. Bake in the oven at 180℃ for about 40 minutes. Brush with honey water twice in the middle. Pay attention to the color of the roast duck at any time. Cover the darker parts with tin foil until the whole duck reaches a satisfactory color.

6. After taking it out, use a sharp knife to slice the duck meat diagonally. Each slice should have duck skin and duck meat.