Beijing Roast Duck
Use this recipe with:
- Convotherm 4
- Convotherm maxx pro
- Convotherm mini
- Convotherm maxx
This recipe is also available for the following combi ovens:
Medium
P R O F I L E
Chilled 4°C
1 Piece
From Scratch
Stage 1
180 °C
- Combi-steam
- 00:45 | -
- 1
R E C I P E
| 1 | pcs | Pei King Duck |
| 30 | g | Salt |
| 20 | g | Liquorice |
| 20 | g | Five spice powder |
| 20 | g | Kaempferol |
| 250 | g | Sugar |
| 350 | g | White vinegar |
| 350 | g | Malt sugar |
| 4 | l | Water |
| Ingredients | ||
| Ingredient: Pei King Duck 1 (1 kg) BBQ powder rub: Salt, liquorice, five spice powder, kaempferol, sugar. Put all ingredients in blender mix until powdery. Skin water: Marinade water for duck skin: white vinegar, malt sugar, water, mix thoroughly. |
| 1. Food Preparation |
| Clean the duck, wipe the blood in duck abdominal cavity and use some BBQ powder rub inside. Keep in fridge half hour. hang the duck with duck hook, pour boiling water on the duck skin, make duck skin have litter contraction. Hang the duck on the shelf cool down 1 hour. Pour skin water on the whole duck, two to three times. Hang on the shelf air dry, wait until the ducks skin is dry. Step1: You start program 1 (CTC) Step2: Start the program, hang duck into the oven after preheated Step3: When the program completed, take out duck. |
| 2. Cooking Instruction |
| - |
| 3. Food Serving Instruction |
Note: Information emanating from Welbilt is given after exercise of all reasonable care and skills in its compilation, preparation and issue, but is provided without liability in its application and use. All cooking settings are guides only. Adjust cooking settings to allow for differing product weights and start temperatures. Always ensure that food save core temperature has been achieved prior to service.
