A whole duck 4 pounds

Marinate sauce:

1/2 piece preserved tofu

1/2 tsp five spice powder

1/2 tsp ginger powder

1/2 tsp Chinese prickly ash powder

1/2 tsp salt

1tbsp hoisin sauce

1tbsp brown sugar

1 tbsp oyster sauce

2tbsps vodka

Crispy water:

2 cups water

1/2 tsp baking soda

2 tbsps Maltose

2tbsps rice vinegar

Skin paste:

All purpose flour 8g

Rice flour 5g

Corn starch 5g

Baking soda 1g

1 egg white

water 10g

Mix above 3 different ingredients separately.

Pour all the marinate sauce into duck’s cave and make sure use your hand to evenly spread inside the duck. Use a bamboo stick to seal the open.

Bring 2 quarts water to boil, then use a big spoon to pour the boiling water all over the duck for 30 seconds.

Rinse the duck with cold water for 30 seconds.

Bring the crispy water to boil then use a big spoon again to pour it all over the duck for another 30 seconds.

Hang the duck and let dry for 4 hours with a fan on ( it is winter now, so I hang it outside)

Brush the skin paste all over the duck and let dry then repeat it one more time.

Brush some oil all over the duck before you put it inside the preheat 380F oven.

Roast it with breast side up for 30 minutes then turn the duck and roast for another 30 minutes. Turn the duck one more time with breast up for another 20 to 30 minutes or until the thickest part of meat’s temperature reaches 165F.

Let the duck rest for 15 minutes before you cut it.

一整隻鴨子 4 磅

醃醬：

1/2 塊腐乳

1/2茶匙五香粉

1/2茶匙薑粉

1/2茶匙花椒粉

1/2茶匙鹽

1湯匙 海鮮醬

1湯匙 紅糖

1 湯匙蠔油

2湯匙 伏特加

脆皮水：

2 杯水

1/2茶匙小蘇打

2 湯匙麥芽糖

2湯匙 米醋

粉漿：

中筋麵粉 8g

米粉 5g

玉米澱粉 5g

泡打粉 1g

1 個蛋清

水 10g

分開混合以上3種不同的材料 在碗裏。

將所有的腌醬倒入鴨子的身體裏面，用手均勻地塗抹在鴨體內。用竹簽封口。

把2誇脫水煮沸，然後用大勺子把開水潑在鴨子身上30秒。

用冷水沖鴨子30秒。

把脆皮水煮沸，然後再用大勺子潑在鴨子身上30秒。

掛起鴨子，開風扇風乾4 小時 （現在是冬天， 所以我掛在外面）

刷粉漿在鴨子身上，風乾15分鐘，然後再刷一次。

預熱 烤箱380F，在鴨子上刷一層油然後放入烤箱。

鴨子胸向上烤30分鐘，然後轉動鴨子胸朝下，再烤30分鐘。再轉動一次鴨子胸朝上再烤20到30分鐘，或者直到肉的最厚部分溫度達到165華氏度。

讓鴨子休息15分鐘，然後再切它。