The Secrets To The Best Beijing Roasted Duck

Today's presentation of the duck to the guests was prepared three days ago. Why does it take three days? It's because the duck presented to the guests in the last three days can ensure that the skin is crispy and the meat is tender. When the excess water from the duck is removed, the duck skin will be crispier because it is completely baked. In the same way, we will add water or soup in the process of baking, so that the duck meat will be very tender. In this way, the guests will like our duck very much.