As everyone knows, Kyoto roast duck is a famous dish.
Moreover, its origins are very early, reportedly dating back to the Northern and Southern Dynasties period.
It even became a famous dish in the imperial palace.
Even many emperors succumbed to its deliciousness.
Therefore, this is a dish that is not only delicious, but also has a certain historical background.
Thinking about this, Lu Rong felt increasingly excited.
To make Kyoto roast duck, the first thing you need is a duck.
Because duck is a very common ingredient, it is always available in the kitchen.
The supplier delivers it almost every morning.
Moreover, Lu Rong personally selected the canteen's suppliers and carefully inspected all the ingredients.
In terms of quality, it's quite reliable.
Upon entering the canteen warehouse, one could see thirty or forty already-processed ducks placed on the counter.
Each one was white and tender, and I estimate they weighed six or seven pounds.
It's perfect for making roast duck.
Lu Rong instructed the staff to bring the duck and all other related ingredients to the canteen kitchen.
The canteen kitchen and the canteen warehouse are actually only separated by one door.
Lu Rong found a spot near a corner where there weren't many people.
To avoid affecting other people's work.
The kitchen staff are already making various preparations for lunch.
Washing vegetables, chopping vegetables, cooking...
By this time, the oven used for roasting the ducks had been purchased.
Everything is ready.
Lu Rong first placed all the ducks on the counter.
Because the cafeteria kitchen is quite large and the work area is spacious, it is very convenient to work.
The ducks had all their internal organs removed and their feathers plucked, so it was quite convenient.
Lu Rong simply grabbed an air pump and pumped air into it.
With a rhythmic piston-like motion of the air pump, the duck was inflated until it looked white and tender.
As soon as the duck's entire body swelled up, Lu Rong immediately sealed the base of the duck's neck to prevent the air inside from leaking out.
Then Lu Rong took a few more hooks and hooked the inflated ducks onto them, hanging them to one side.
This process cannot be done by hand, as it may affect the duck's plump appearance or even cause it to leak air.
After inflating all the ducks, Lu Rong boiled a large pot of water.
One by one, the inflated ducks were placed into the rinsing tank for washing.
During this time, they kept pouring hot water over the duck, spoonful after spoonful, and the duck expanded even more as the hot water was added.
The entire crust looks tighter and is shiny and smooth, making it easier to bake later.
Then they started mixing the sugar.
This step is to increase the crispiness of the roast duck.
Lu Rong prepared a bowl of sugar water and kept pouring it over the duck with a spoon.
With the addition of sugar water, the originally white and tender duck has now turned a light yellow color.
The oven that Lu Rong bought was a stainless steel oven with a burning lychee wood stove underneath, and the roast ducks could be hung inside.
It won't burn the duck directly.
With everything ready, Lu Rong hung all the ducks around the oven.
Because the stove is small, it can only hold eleven or twelve at a time.
Therefore, it must be baked in several batches.
After hanging the ducks up, Lu Rong brought over a small pile of lychee wood and started a fire under the stove.
"Hehe, now we just have to wait 45 minutes."
Seeing that the fire was already burning, Lu Rong clapped his hands and looked at the boiler with great anticipation.
According to the recipe, it should be baked for about 45 minutes.
Of course, this doesn't mean you can just leave it inside and go do something else; you still need to keep an eye on things from the side.
If there isn't enough firewood or other reasons cause problems during the roasting process, then all the previous efforts will be wasted.
Lu Rong stood by the stove, observing the baking process while supervising the work of the entire canteen kitchen.
Because of Lu Rong's salary increase, coupled with Lu Rong's easygoing attitude and superb cooking skills.
All the staff in the cafeteria admire Lu Rong, and there is basically no slacking off.
Everyone did their best to fulfill their responsibilities.
With the support of several capable assistants such as Su Tingyun, Xu Fei, and Li Jinze.
The entire canteen was run very smoothly, and there was basically nothing for Lu Rong to worry about.
I feel very reassured.
Not long after.
Then I smelled the aroma of roast duck coming from the oven.
The flavor is so strong that it makes your mouth water and you can't help but want to eat it.
"Haha, this smells really good." Lu Rong was extremely satisfied with the aroma.
The aroma alone is irresistible.
It was noticeably more appetizing than any of the previous dishes.
Seeing that the time was just right, Lu Rong couldn't wait to step forward and open the stove lid.
Because the baking temperature was very high, I had to wait several minutes after opening the lid before I could get close.
Then they used hooks to take the roast ducks out one by one.
These roast ducks are all plump and look different from when they were put in; now, the skin of each roast duck is a deep reddish-brown.
It looks fresh, fragrant, and crispy.
Crispy on the outside and tender on the inside.
Most importantly, it constantly emits an enticing meaty aroma.
If it weren't for the fact that these freshly roasted ducks were so hot and still steaming, Lu Rong would have been tempted to tear off a duck leg and start gnawing on it.
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