Crispy fried duck
Introduction:
"The fatty acids in duck meat have low melting point and are easy to digest. It contains more B vitamins and vitamin E than other meats, which can effectively resist beriberi, neuritis and a variety of inflammation, as well as anti-aging. Duck meat is rich in nicotinic acid, which is one of the two important coenzyme components of human meat, and has protective effect on patients with myocardial infarction and other heart diseases. Autumn is also the best season to taste roast duck. "
Production steps:
Materials required:
Half duck: 600g
Barbecue sauce: 110g
Honey: 50g
Old style: 10 grams
matters needing attention:
Production difficulty: ordinary
Process: Baking
Production time: half an hour
Taste: salty and sweet
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