A roast duck preparation method that retains the traditional method of boiling with air.
By employing a process of first-stage air-drying, freezing and de-acidification, and second-stage air-drying, combined with high-temperature roasting and short-time slicing with sea salt, the problems of sour and astringent duck meat, non-crisp skin, and unstable flavor in traditional air-roasted duck are solved. This process achieves a crispy skin and tender meat, enhancing the taste and flavor, and is suitable for industrial production in various ovens such as fruitwood hanging ovens.
Patent Information
- Application Number
- CN202610732595.2
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2026-05-26
- Publication Date
- 2026-06-30
AI Technical Summary
Traditional air-pumped roast duck production methods suffer from problems such as sour and astringent duck meat, non-crisp or overly dry duck skin, unstable flavor, and difficulty in large-scale production. Furthermore, existing seasoning methods mask the fresh and fragrant flavor of the duck meat and lack standardized operating procedures.
The process employs a combination of one-stage drying, freezing for acid removal, and two-stage drying, along with high-temperature roasting and short-time slicing with sea salt to control the moisture and lactic acid content of the duck skin, stimulate the Maillard reaction, lock in the flavor, and achieve industrial production through standardized process parameters.
It achieves an upgraded taste with crispy skin and tender meat, enriches the flavor layers of roast duck, solves the problems of unstable flavor and large-scale production in traditional processes, preserves the original freshness and aroma of duck meat, and is suitable for ovens of different production scales.
Abstract
Description
Technical Field
[0001] This invention belongs to the field of food processing technology, specifically a roast duck preparation process that retains the traditional method of boiling with air. Background Technology
[0002] Traditional inflatable roast duck, with its unique crispy skin and tender meat, has become a classic delicacy, highly favored by consumers. However, existing traditional and related improved processes still have many technical defects, seriously restricting its standardized production and flavor stability. When fresh duck meat is processed directly, lactic acid tends to accumulate in large quantities in the muscle tissue, resulting in a sour and astringent texture after roasting. This leads to significant flavor differences between different batches, making it difficult to ensure flavor consistency. The single air-drying process cannot achieve precise control of the fat and moisture content of the duck skin, easily resulting in soft, non-crisp skin or dry, tough meat after roasting, failing to achieve the core texture of crispy skin and tender meat. During the natural cooling process after roasting, the internal flavor substances evaporate rapidly, and the taste and flavor of the product will be greatly reduced after slicing. Existing seasoning methods rely too heavily on sauces, masking the natural fresh and fragrant flavor of the duck meat, and the industry has not yet developed a standardized operating procedure for locking in the flavor of roasted duck while it is still hot.
[0003] Meanwhile, the existing slicing method of roast duck is prone to further loss of flavor, making it difficult to simultaneously meet the dual requirements of tender meat and crispy skin. Traditional air-pressed roast duck also generally suffers from industry pain points such as inconsistent process parameters, short product shelf life, and difficulty in achieving large-scale industrial production. Therefore, there is an urgent need to develop a production process that can completely preserve the flavor of traditional air-pressed roast duck and effectively solve the above-mentioned technical problems.
[0004] Based on this, a roast duck making process that retains the traditional method of boiling with air was designed. Summary of the Invention
[0005] In view of the above situation and to overcome the shortcomings of the prior art, the present invention provides a roast duck making process that retains the traditional air-boiling method, effectively solving the problems mentioned in the background.
[0006] To achieve the above objectives, the present invention provides the following technical solution: a roast duck preparation process that retains the traditional method of boiling with air, comprising the following steps: Step 1: Raw material pretreatment and air-inflation and skin hanging: Select a healthy force-fed duck weighing 3.0-3.5kg, remove internal organs, residual feathers and excess fat, insert duck support between the triangular bone and spine, rinse with cold water and drain the surface water; insert an air pump into the trachea of the duck neck to inject clean air between the duck skin and the duck meat, so that the duck skin is fully inflated and separated from the duck meat without damage; hang the duck neck with a special duck hook that goes in from left to right at the 2.5-3 finger bone gap between the duck neck and the duck breast; pour boiling water evenly over the surface of the duck 3-5 times, and then pour crispy skin water evenly from bottom to top, which is made of maltose and water in a mass ratio of 1:10-1:15; Step 2, First drying treatment: Hang the duck carcasses after skinning in Step 1 in a ventilated drying room, control the ambient temperature at 8-15℃ and the relative humidity at 30-50%, and dry for 6-8 hours until the duck skin surface is dry and smooth and there are no obvious water stains. Step 3, freezing and aging treatment: Place the duck carcasses completed in Step 2 into a quick-freeze warehouse and freeze them at -25~-35℃ for 24-72 hours; then freeze and store them at a temperature below -25℃ for more than 72 hours to complete the natural aging process. Step 4, Thawing and Secondary Drying: Take the duck carcasses that have been frozen and de-acidified in Step 3 out of the quick-freeze storage and place them in a 5-8℃ cold storage environment to thaw and air dry for 48-72 hours, with the relative humidity controlled at 30-45%, until a thin and brittle dry film forms on the surface of the duck skin and there is no oil on the surface of the duck carcasses. Step 5, Roasting: Preheat the oven to 200-230℃. Smother the duck carcass from Step 4 by removing the tail and pouring hot broth into the incision under the right wing. Then place the duck carcass into the preheated oven. Maintain the oven temperature at 200-230℃ and roast for 50-60 minutes, turning the duck carcass every 15 minutes during roasting. Step Six: High-Temperature Scorching After Taking Out of the Oven: Raise the oven temperature to 230-250℃, and use a duck gun to pick up the duck carcass roasted in Step Five and scorch it up and down next to the fire, focusing on scorching the fat-rich areas of the duck breast and crotch, until the duck skin surface turns dark red and the duck carcass is in a boiling state. Step 7: Slicing and Eating the Duck: Slice the duck within 5 minutes of the roasting process in Step 6, keeping the skin temperature between 95-100℃. For the breast area, first remove the skin above the collarbone, then make a cut in the middle of the breast and remove two breast pieces along both sides of the breastbone. Cut each breast piece vertically into two pieces or diagonally into six equal pieces, keeping the skin intact. After slicing, quickly sprinkle with 0.1-0.2mm edible sea salt and it can be wrapped in lotus leaf pancakes. For the leg meat, slice it thinly, dip it in fermented sweet bean sauce and add purple ginger slices, then wrap it in lotus leaf pancakes.
[0007] Preferably, the oven is any one of a fruitwood hanging oven, a gas hanging oven, a charcoal oven, a multi-functional steam oven, or a fully automatic roast duck oven.
[0008] Preferably, in step seven, 1.0g of edible sea salt with a particle size of 0.1-0.2mm is sprinkled on every 100g of duck breast meat pieces. Preferably, the thickness of the sliced duck leg meat in step seven is 2mm.
[0009] Compared with the prior art, the beneficial effects of the present invention are: 1. This invention adopts a combined process of "first-stage drying - freezing and acid removal - second-stage drying and air drying". The freezing and acid removal process can effectively degrade the lactic acid in duck meat, completely solving the technical problem of sour and astringent duck meat in traditional processes. The second-stage drying and air drying is carried out under precise temperature and humidity conditions, which can achieve precise control of the moisture content of duck skin, greatly improving the crispness of duck skin after roasting, while ensuring that the duck meat retains sufficient moisture, significantly improving the tenderness of the meat, and achieving an upgraded taste of crispy skin and tender meat. 2. This invention innovatively sets up a high-temperature roasting step after baking, which uses high temperature to quickly lock in the oil and aroma of duck skin, effectively remove excess oil, reduce the overall oil content of duck skin, and at the same time, high temperature can fully stimulate the generation of Maillard reaction products, enrich and enhance the flavor layers of roast duck. The boiling state inside the duck carcass can further stimulate the aroma substances, making the flavor of roast duck more intense and more layered. 3. This invention adopts a method of quickly slicing the duck after roasting, sprinkling sea salt immediately, and eating it while it is hot. This can effectively prevent the volatilization and loss of flavor substances in the roast duck. The combination of sea salt can precisely enhance the freshness and highlight the fresh and fragrant flavor of the duck meat itself to the greatest extent. It is different from the traditional single sauce seasoning method, which preserves the original flavor of the roast duck. At the same time, it forms a unique way of eating sea salt, which enriches the way of eating roast duck. 4. This invention standardizes the parameters of all process steps, with clear reference ranges for temperature, humidity, time, and proportions for each step, enabling industrialized and large-scale production and effectively improving production efficiency. The frozen and de-acidified duck carcasses can be stored for a long time in a low-temperature environment and are easy to transport over long distances. While extending the shelf life of the product, it does not damage the traditional flavor of roast duck, completely solving the industry technical problems of traditional air-pressed roast duck, such as difficulty in standardization, short shelf life, and difficulty in transportation and storage. 5. The ovens of this invention are versatile and can be adapted to traditional ovens such as fruitwood hanging ovens to meet the needs of traditional handmade production. They can also be used with modern ovens such as gas hanging ovens and fully automatic roast duck ovens to adapt to industrialized and large-scale production scenarios. They have a wide range of applications and can meet the needs of different production entities. Detailed Implementation
[0010] The technical solution of the present invention will be clearly and completely described below with reference to specific embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.
[0011] This invention provides a traditional roast duck preparation process that retains the traditional aeration and boiling method, including the following steps: Step 1: Raw material pretreatment and air-pressing for skin coating Select healthy force-fed duck carcasses weighing 3.0-3.5kg. This weight range provides an optimal fat-to-meat ratio, resulting in a balanced crispy skin and tender meat after roasting. Remove the internal organs, residual feathers, and excess fat from the duck carcasses to prevent excessive oiliness or unpleasant flavors after roasting. Insert duck supports between the forefinger and spine to fully inflate the breast, ensuring a neat shape and even heating during roasting. Rinse the duck carcasses thoroughly with cold water and drain off excess moisture to prevent uneven coating when applying the crispy skin glaze and ensure its effective adhesion.
[0012] An air pump is inserted into the trachea of the duck's neck to inject clean air between the skin and meat, causing the skin to puff up fully and separate completely from the meat. This ensures the skin is evenly stretched and undamaged. Effective separation of the skin and meat is a key step in ensuring the skin is crispy after roasting. A special duck hook is used to hang the duck from the neck, 2.5-3 finger-widths away from the breast bone, using a left-in, right-out hanging method. This position ensures the stability of the duck carcass during hanging, preventing shaking during roasting and further ensuring even heating.
[0013] Pour boiling water evenly over the surface of the duck carcass 3-5 times. The high temperature will cause the duck skin protein to coagulate and tighten quickly, laying the structural foundation for the subsequent formation of crispy duck skin. Then, pour the crispy skin glaze, made of maltose and water in a mass ratio of 1:10-1:15, evenly from bottom to top. The bottom-up pouring method ensures that the crispy skin glaze evenly covers the surface of the duck carcass without any omissions. This ratio of maltose and water will ensure that the duck skin is a uniform dark red color after roasting, and achieve a crispy texture without bitterness.
[0014] Step 2: First drying process Hang the duck carcasses with skin hung in step one in a ventilated drying room. Control the ambient temperature in the drying room to 8-15℃ and the relative humidity to 30-50%. Under these temperature and humidity conditions, the surface moisture of the duck carcasses can evaporate slowly and evenly without the duck skin cracking or the internal moisture losing too quickly. Dry the carcasses for 6-8 hours until the surface of the duck skin is dry and smooth with no obvious water stains. At this time, the duck skin has achieved preliminary shaping, which is ready for the subsequent freezing and aging process.
[0015] Step 3: Freezing and deacidification treatment After the duck carcass has been dried once in step two, it is placed in a quick-freezing warehouse and quick-frozen at -25~-35℃ for 24-72 hours. The quick-freezing process can keep the cell structure of the duck carcass intact and prevent the meat from becoming tough due to moisture loss during the subsequent thawing process. Then, it is frozen and stored at an environment below -25℃ for more than 72 hours to allow for natural acid removal. This process can effectively degrade the lactic acid in the duck meat, completely solving the technical problem of sour and astringent duck meat in traditional processes, while improving the tenderness and natural freshness of the meat.
[0016] Step 4: Thawing and secondary air drying of the embryo Remove the frozen and de-acidified duck carcasses from the quick-freeze storage after step three and place them in a refrigerated environment at 5-8℃ for slow thawing and air drying for 48-72 hours. The slow thawing at low temperature can effectively prevent the surface of the duck carcasses from becoming oily, thus avoiding the duck skin from being affected by excessive oil and thus maintaining its crispness. Control the relative humidity of the environment to 30-45%, which is lower than the humidity range of the first drying process. This will further and precisely reduce the moisture content of the duck skin until a thin, crispy dry film forms on the surface of the duck skin. This dry film is the key to achieving a crispy texture after roasting, while also ensuring that the duck meat retains sufficient moisture, resulting in a crispy skin and tender meat.
[0017] Step 5: Baking Any type of oven can be used, including fruitwood hanging ovens, gas hanging ovens, charcoal ovens, multi-functional steam ovens, or new fully automatic roast duck ovens. This variety of oven options meets the needs of different production scenarios, balancing traditional handcrafting with modern large-scale production. First, preheat the oven to 200-230℃. Preheating ensures the duck carcass enters the roasting process quickly after being placed in the oven, preventing uneven heating due to low oven temperature. Then, plug the duck carcass at the rear to prevent the hot broth from leaking out. Inject the hot broth through the incision under the right wing to ensure even heating inside the duck carcass and replenish the moisture within the duck meat, preventing it from becoming dry after roasting.
[0018] Place the duck carcass in a preheated oven and roast at 200-230℃ for 50-60 minutes. This combination of oven temperature and roasting time ensures that the duck meat is fully cooked and that the duck skin does not burn. During roasting, rotate the duck carcass every 15 minutes to ensure that all parts of the duck carcass are heated evenly, so that the duck skin is uniformly browned and the appearance of the product is improved.
[0019] Step Six: High-Temperature Scorching After Removal from the Furnace Raise the oven temperature to 230-250℃, and use a skewer to singe the roasted duck carcass against the fire, focusing on the fat-rich areas such as the breast and crotch. These areas have a high fat content, and singeing them in this way can effectively remove residual fat and reduce the overall oil content of the duck skin. At the same time, the high temperature will quickly and evenly turn the surface of the duck skin into a dark red color, and bring the duck carcass to a boiling state. The boiling state can further stimulate the aroma substances in the duck meat and skin, and the high temperature will quickly lock in the flavor, preventing the flavor substances from volatilizing during the subsequent slicing process. It can also fully promote the Maillard reaction, enriching and enhancing the overall flavor profile of the roasted duck.
[0020] Step 7: Slicing and Eating the Duck Slice the duck within 5 minutes of roasting. At this time, the temperature inside the duck skin is maintained at 95-100℃, still in a boiling state. This can maximize the preservation of flavor substances in the duck meat and skin, avoid flavor loss due to cooling, and ensure the core taste of crispy skin and tender meat after slicing.
[0021] A special cutting method is used for the duck breast: First, remove the skin above the collarbone on the duck breast. Then, make a cut in the middle of the duck breast. Next, use a knife to remove two breast pieces from the connection between the duck breast and the leg, along both sides of the breastbone. Cut each breast piece vertically into two pieces, or diagonally into six equal pieces. During the cutting process, strictly maintain the integrity of the duck skin. The connection between the duck skin and the duck meat ensures a layered texture when eating. After cutting, quickly sprinkle with edible sea salt with a particle size of 0.1-0.2mm. Sea salt with this particle size can dissolve quickly, achieving a uniform freshness effect without destroying the crispness of the duck skin. Immediately sprinkling sea salt can utilize the high temperature of the duck meat to activate the freshness-enhancing effect of the sea salt, maximizing the fresh and fragrant flavor of the duck meat itself. After sprinkling salt, wrap it in a lotus leaf pancake and eat it quickly to further reduce the volatilization of flavor substances.
[0022] The duck leg meat is sliced thinly. After slicing, the duck leg meat is dipped in fermented sweet bean sauce, mixed with purple ginger slices, and then rolled up in a lotus leaf pancake to eat. The combination of sauce and side dishes enriches the taste of the duck leg meat, creating a difference from the sea salt way of eating duck breast and satisfying the taste needs of different consumers.
[0023] Example 1:
[0024] A traditional roast duck preparation method that retains the air-boiling process includes the following steps: Step 1: Raw material pretreatment and air-injection for skin coating: Select a healthy Beijing duck carcass weighing 3.0-3.5kg, remove the internal organs, residual feathers and excess fat, insert a duck support between the triangular bone and the spine, rinse with cold water and drain the surface water; insert an air-injector into the trachea of the duck neck to inject clean air, so that the duck skin is separated from the duck meat without damage; use a special duck hook for roasting duck to hang the duck carcass 2.5-3 finger bone gaps from the breast of the duck neck, inserting from left to right; pour boiling water evenly over the surface of the duck carcass 3 times, and then pour crispy skin water made of maltose and water in a mass ratio of 1:10 evenly from bottom to top.
[0025] Step 2, initial drying treatment: Hang the skinned duck carcasses in a ventilated drying room, control the ambient temperature at 8℃ and the relative humidity at 45%, and dry for 8 hours until the duck skin surface is dry and smooth without obvious water stains.
[0026] Step 3, freezing and aging treatment: After the duck carcasses have been dried once, they are placed in a quick-freezing warehouse and quick-frozen at -25℃ for 24 hours; then frozen and stored at -25℃ for 72 hours to complete the natural aging process.
[0027] Step 4, Thawing and Secondary Air Drying: Take out the frozen and de-acidified duck carcass and place it in a 5℃ refrigerated environment to thaw and air dry for 48 hours, with the relative humidity controlled at 35%, until a thin, brittle dry film forms on the surface of the duck skin and there is no oil seepage.
[0028] Step 5, Roasting: Preheat the fruitwood oven to 220℃. After plugging the duck carcass at the tail, pour hot broth into the incision under the right wing. Place the duck carcass into the oven. Maintain the oven temperature at 220℃ and roast for 50 minutes, turning the duck carcass every 15 minutes during roasting. Finally, raise the oven temperature to 230℃ and roast for 5 minutes.
[0029] Step Six: High-Temperature Scorching After Removing from the Oven: Raise the oven temperature to 230℃, use a duck gun to pick up the duck carcass and scorch it up and down next to the fire, focusing on the duck breast and crotch area, until the duck skin turns dark red and the duck carcass is in a boiling state.
[0030] Step 7: Slicing and Eating the Duck: Slice the duck within 5 minutes of singeing, keeping the temperature inside the duck skin at 95-100℃; cut the duck breast according to the process requirements, keeping the duck skin intact, and quickly sprinkle 1.0g of edible sea salt with a particle size of 0.1-0.2mm on every 100g of duck breast meat, then wrap it in a lotus leaf pancake; cut the duck leg meat into 2mm thick slices, dip them in fermented sweet bean sauce and add purple ginger slices, then wrap them in a lotus leaf pancake.
[0031] Example 2:
[0032] A traditional roast duck preparation method that retains the air-boiling process includes the following steps: Step 1: Raw material pretreatment and air-injection for skin coating: Select a healthy force-fed duck weighing 3.0-3.5kg, remove internal organs, residual feathers and excess fat, insert a duck support between the triangular bone and the spine, rinse with cold water and drain the surface water; insert an air pump into the trachea of the duck neck to inject clean air, so that the duck skin is separated from the duck meat without damage; use a special duck hook for roasting duck to hang the duck neck 2.5-3 finger bone gap from the duck breast, from left to right; pour boiling water evenly over the surface of the duck carcass 5 times, and then pour crispy skin water made of maltose and water in a mass ratio of 1:15 evenly from bottom to top.
[0033] Step 2, initial drying treatment: Hang the skinned duck carcasses in a ventilated drying room, control the ambient temperature at 15℃ and the relative humidity at 30%, and dry for 6 hours until the duck skin surface is dry and smooth without obvious water stains.
[0034] Step 3, freezing and aging treatment: After the duck carcasses have been dried once, they are placed in a quick-freezing room and quick-frozen at -35℃ for 72 hours; then frozen and stored at -30℃ for 96 hours to complete the natural aging process.
[0035] Step 4, Thawing and Secondary Drying: Take out the frozen and de-acidified duck carcass and place it in an 8℃ refrigerated environment to thaw and air dry for 72 hours, with the relative humidity controlled at 30%, until a thin, brittle dry film forms on the surface of the duck skin and there is no oil seepage.
[0036] Step 5, Roasting: Preheat the fully automatic roast duck oven to 230℃. After plugging the duck carcass at the tail, pour hot broth into the incision under the right wing. Place the duck carcass into the oven. Maintain the oven temperature at 230℃ and roast for 60 minutes, turning the duck carcass every 15 minutes during roasting.
[0037] Step Six: High-Temperature Scorching After Removing from the Oven: Raise the oven temperature to 250℃, use a duck gun to pick up the duck carcass and scorch it up and down next to the fire, focusing on the duck breast and crotch area, until the duck skin turns dark red and the inside of the duck carcass is boiling.
[0038] Step 7: Slicing and Eating the Duck: Slice the duck within 5 minutes of singeing, keeping the temperature inside the duck skin at 95-100℃; cut the duck breast according to the process requirements, keeping the duck skin intact, and quickly sprinkle 1.0g of edible sea salt with a particle size of 0.1-0.2mm on every 100g of duck breast meat, then wrap it in a lotus leaf pancake; cut the duck leg meat into 2mm thick slices, dip them in fermented sweet bean sauce and add purple ginger slices, then wrap them in a lotus leaf pancake.
[0039] It should be noted that, in this document, relational terms such as "first" and "second" are used only to distinguish one entity or operation from another, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Furthermore, the terms "comprising," "including," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such process, method, article, or apparatus.
[0040] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.
Claims
1. A roast duck preparation process that retains the traditional method of boiling with air, characterized in that, Includes the following steps: Step 1: Raw material pretreatment and air-inflation and skin hanging: Select a healthy force-fed duck weighing 3.0-3.5kg, remove internal organs, residual feathers and excess fat, insert duck support between the triangular bone and spine, rinse with cold water and drain the surface water; insert an air pump into the trachea of the duck neck to inject clean air between the duck skin and the duck meat, so that the duck skin is fully inflated and separated from the duck meat without damage; hang the duck neck with a special duck hook that goes in from left to right at the 2.5-3 finger bone gap between the duck neck and the duck breast; pour boiling water evenly over the surface of the duck 3-5 times, and then pour crispy skin water evenly from bottom to top, which is made of maltose and water in a mass ratio of 1:10-1:15; Step 2, First drying treatment: Hang the duck carcasses after skinning in Step 1 in a ventilated drying room, control the ambient temperature at 8-15℃ and the relative humidity at 30-50%, and dry for 6-8 hours until the duck skin surface is dry and smooth and there are no obvious water stains. Step 3, freezing and aging treatment: Place the duck carcasses completed in Step 2 into a quick-freeze warehouse and freeze them at -25~-35℃ for 24-72 hours; then freeze and store them at a temperature below -25℃ for more than 72 hours to complete the natural aging process. Step 4, Thawing and Secondary Drying: Take the duck carcasses that have been frozen and de-acidified in Step 3 out of the quick-freeze storage and place them in a 5-8℃ cold storage environment to thaw and air dry for 48-72 hours, with the relative humidity controlled at 30-45%, until a thin and brittle dry film forms on the surface of the duck skin and there is no oil on the surface of the duck carcasses. Step 5, Roasting: Preheat the oven to 200-230℃. Smother the duck carcass from Step 4 by removing the tail and pouring hot broth into the incision under the right wing. Then place the duck carcass into the preheated oven. Maintain the oven temperature at 200-230℃ and roast for 50-60 minutes, turning the duck carcass every 15 minutes during roasting. Step Six: High-Temperature Scorching After Taking Out of the Oven: Raise the oven temperature to 230-250℃, and use a duck gun to pick up the duck carcass roasted in Step Five and scorch it up and down next to the fire, focusing on scorching the fat-rich areas of the duck breast and crotch, until the duck skin surface turns dark red and the duck carcass is in a boiling state. Step 7: Slicing and Eating the Duck: Slice the duck within 5 minutes of the roasting process in Step 6, keeping the skin temperature between 95-100℃. For the breast area, first remove the skin above the collarbone, then make a cut in the middle of the breast and remove two breast pieces along both sides of the breastbone. Cut each breast piece vertically into two pieces or diagonally into six equal pieces, keeping the skin intact. After slicing, quickly sprinkle with 0.1-0.2mm edible sea salt and it can be wrapped in lotus leaf pancakes. For the leg meat, slice it thinly, dip it in fermented sweet bean sauce and add purple ginger slices, then wrap it in lotus leaf pancakes.
2. The roast duck preparation process according to claim 1, which retains the traditional air-boiling method, is characterized in that... The oven can be any one of the following: fruitwood hanging oven, gas hanging oven, charcoal oven, multi-functional steam oven, or fully automatic roast duck oven.
3. The roast duck preparation process according to claim 1, which retains the traditional air-boiling method, is characterized in that... In step seven, 1.0g of edible sea salt with a particle size of 0.1-0.2mm is sprinkled on every 100g of duck breast meat pieces.
4. The roast duck preparation process according to claim 1, which retains the traditional air-boiling method, is characterized in that... In step seven, the duck leg meat is sliced into thin slices with a thickness of 2 mm.