Hunan crispy duck
Hunan Crispy Skin Duck is a traditional specialty of Changsha, Hunan. A whole duck is cured, air-dried, then roasted in a hanging oven. The skin is golden and crispy, while the meat is tender and juicy. Served with sweet bean sauce and thin pancakes, the crispy skin and fragrant meat create an unforgettable aftertaste.
食材清单
- Whole duck 1 (about 2 kg)
- Maltose 30 g
- White vinegar 20 ml
- Cooking wine 30 ml
- Ginger 20 g
- Green onions 1 stalk
- Five-spice powder 10 g
- Salt 15 g
- Sweet bean sauce to taste
- Thin pancakes to taste
- Shredded cucumber to taste
- Shredded scallions to taste
制作步骤
- Clean the duck, apply salt and five-spice powder on the inside and outside, and marinate for 4 hours
- Boil water in a pot and pour water over the duck body to tighten the skin
- Mix maltose and white vinegar to make crispy water and brush evenly on the duck.
- Hang the duck in a ventilated place to air-dry for 6 hours until the skin is dry.
- Preheat the hanging oven to 200 degrees, hang the duck and bake for 60 minutes
- Flip once halfway to heat evenly
- Roast until the duck skin turns red and crispy, take it out
- Slice duck skin and duck meat and serve with pancakes, sweet noodle sauce, shredded cucumbers and green onions.
文化小知识
湖南脆皮鸭源于湘菜传统烹饪技艺，融合了粤式烤鸭和北京烤鸭的特点。长沙是湘菜中心，脆皮鸭在当地的宴席中占有重要地位。