Pickling process: add clear water, mix these seasonings well, marinate the duck in it, cover it with plastic wrap, and marinate it in the refrigerator overnight, which will be more delicious. If time is not enough, it can be marinated for 2-3 hours.

Knowledge expansion:

Roast duck is a famous food in Beijing. It is famous at home and abroad for its bright color, tender meat, mellow taste and fat but not greasy. Flavor characteristics: yellowish in color, soft and fragrant, used to wrap other vegetarian dishes, often used for banquets and home-cooked snacks.

Roast duck has a long history and originated in the Southern and Northern Dynasties in China. Roast duck was recorded in Shibaolu at that time. After Zhu Yuanzhang established Nanjing as the capital, chefs in the Ming Palace used Nanjing's fat and fleshy lake ducks to cook. In order to enhance the flavor of duck dishes, the chef baked them with charcoal fire. After the dishes were cooked, the duck tasted crisp and fragrant, fat but not greasy, and was praised by people, that is, it was named "roast duck" by the court.

Beijing Roast Duck has a long history. As early as the Northern and Southern Dynasties, there was a record of "roast duck" in the "Food Collection". There is a record of "roast duck" in "Eating Soon" written by Hu Sihui, a doctor in Yuan Dynasty. Roast duck is "barbecued duck", which is the earliest roast duck. After Zhu Yuanzhang established his capital in Nanjing, chefs in the Ming Palace used Nanjing's plump and fleshy lake ducks to cook. In order to enhance the flavor of duck dishes, it is baked with charcoal fire to make ducks taste crisp and fragrant. In the late Qing dynasty, the dog roast duck was praised by people and named "roast duck" by the palace. "Beijing roast duck" includes hanging oven roasting, stewing oven roasting and barbecued pork. Hanging oven baking and stewing oven baking are the most common. The difference between hanging oven baking and stewing oven baking is that the former generally uses hard fruit trees such as dates, peaches and apricots as fuel, while the latter uses dark fire when the oven door is closed, with the same effect. Beijing's roast duck is stuffed, and it is forced to feed when it is raised to about 4 kg. Feeding for 60 ~ 70 days, the weight can reach 3 kg, with the characteristics of fat body, thin skin and large chest, especially suitable for baking. Beijing duck was originally raised in the river of Yuquan landscape yarn. It's not frozen in winter. It drinks mineral water, eats mineral water, fish, shrimp and aquatic plants.