Hongkong Roasted Duck

The seasoning is based on a duck:
Dry ingredients:
2-3 star anise, a pinch of pepper (green pepper is better), a piece of dried tangerine peel, mashed, ➕ 1 tablespoon cinnamon powder, 2 tablespoons salt, 1 tablespoon
spoon sugar
~ 1 piece of fermented salted Tofu
~1 tbsp Zhuhou sauce
~ 1 tablespoon hoisin sauce
~ 1 level tablespoon light soy sauce
~ 1 tablespoon Japanese miso soup sauce
~ 1 tablespoon cooking wine
~ Clean up the blood clots and fat inside the duck, rinse with water, and drip dry.
~ Pour the dry ingredients and sauces into the duck belly, and rub each part evenly with your hands (the sauce that penetrates the belly for a long time will taste better, and the skin should not be
With sauce, otherwise burnt surface)
~ Use a bamboo stick to seal the tail and head like sewing clothes to ensure that the sauce will not flow out (the taste of duck is also more enough)
~ Boil a pot of water, turn off the heat, hold the duck legs, dip the both sides of duck into boiling water for 5 seconds and take it out (if the time is too long, the skin will be too cooked and it will be difficult to bake and crisp)
The surface is firm, if it is baked the next day, it will be dried directly, and a layer of cooking wine will be applied.
If you want to bake immediately
~ Dry the surface of the duck with kitchen paper and apply a layer of cooking wine
~ Marinate for at least 3-4 hours, if the room temperature is not high, you can leave it at room temperature for a few hours, or you can leave the duck unwrapped and refrigerate overnight
~390°F for 10 minutes, 370°F for 50-60 minutes.
~ 1:1 of water and honey, plus some white vinegar and cooking wine, brush on the duck skin before roasting
**Because the size of the duck and the oven also affects the heat, if the color is not enough or not crispy enough, heat up 20 degrees more in the last 10 minutes,
After roasting, remove the bamboo sticks, use a large bowl for the tail of the duck, pour out the soup, save it as a seasoning for the duck, slice the duck meat, and the duck rack can be used for porridge or cooking.
🦆🦆About the difference between vinegar honey/maltose and cooking wine for roast duck:
Be sure to let it dry for 6 hours or more after applying vinegar and honey, the time is too short, and it will smell a little vinegary after baking (I tested it, it may be that I need to be short-sighted since I was a child
When you look closely, you can use your taste unknowingly) 😅
It is baked with vinegar and honey, and the process should be careful to see that the heat will easily burn if the oven space is not enough.