
Roasted duck at the restaurant
Name: Beijing Duck
Contents: 1 blade (approx. 2.9 lbs (2 kg)
Storage Method: Frozen
Directions: After natural defrosting, apply oil around 392°F (10 minutes in the oven (about 200°C)), until the peels become crisp, or until the entire skin is crunchy with a ladle. (The temperature and time are different from cookware, so the temperature and time are for reference only. After natural defrosting, heat cooking, the meat is at your preferred thickness, and then roll it up with cucumbers, long leeks, etc. with a thin mochi mochi cake. The leftover rattles can be used for soup or pots
Note: The posted image is for illustration purposes only. Product packaging may vary depending on shipment. Please acknowledge





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