"So fast!? You've already made the roast duck, haven't you?!"
Jiang Yang took out the duck and explained:
“Not yet, it’s just marinating now.
It also needs to be brushed with crispy water before baking.”
Zhao Yong nodded, not quite understanding. "So roast duck isn't just brushed with crispy water and roasted right away! There's actually a marinating step."
I once had roast duck at a private restaurant in a small alley in Beijing and saw how they made it, but why didn’t they include the marinating step?
Jiang Yang smiled mysteriously, "Hey, my roast duck is different from theirs.
Although some people love the unique taste of authentic Peking duck, my roast duck is more delicious than theirs.”
The 10 roast ducks were taken out one by one and then put into the roaster, the temperature was slightly increased, and the water was drained first.
Jiang Yang opened the lid of the iron pot that was boiling crispy water, and a long and tempting stream of steam suddenly gushed out.
But he was prepared and blocked it with the lid of the pot.
Soon, the water vapor was sucked away by the smoke extractor.
Now that the water in the iron pot has been reduced by more than half, he knows that the crispy water is almost ready.
Just cook it over high heat until the sauce thickens.
When the button is turned, blue and red flames cover the bottom of the iron pot.
The soup in the iron pot becomes thicker and more fragrant.
Just two minutes later, Jiang Yang turned off the fire and started cooking.
The iron pot was tilted, the soup passed through the strainer, and a small pot of crispy water was successfully boiled.
Jiang Yang dipped a little with chopsticks and put it in his mouth and sucked it.
"Mm, yes, that's the taste.
It’s sweet yet mellow without being cloying, and a touch of salty yet appetizing.”
Just at this time, the moisture on the surface of the roast duck in the roaster is dried.
Jiang Yang took a pig-bristle brush, dipped it in a little crispy water, and began to give the ducks a full-body spa essential oil massage.
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