After collecting his thoughts, Bai Xiaobai went downstairs and entered the glass kitchen.

On the clean countertop, all the ingredients needed for the new product have been placed.

Royal tea oil roast duck is naturally indispensable to the main ingredient - duck.

The whole duck provided by the system is plucked net meat.

The whole duck body surface is smooth, white and yellowish, the duck beak and duck paw are intact, rose-colored, and very fresh at a glance.

Bai Xiaobai picked up the whole duck and sniffed the duck meat.

This raw duck meat is solid and elastic, unlike the kind of duck that eats feed sold in the general vegetable market, with a fishy smell of feed duck and soft meat.

However, this is an ordinary duck, and Bai Xiaobai doesn't think it looks like it.

He grew up in the countryside, and his family used to raise native ducks that only ate grains.

Even if the duck is well raised, the duck meat will still have a little earthy smell, which can only be removed by stewing and stir-frying with some cooking wine.

However, the raw duck meat provided by the system does not smell fishy at all, which is obviously better than the average rural native duck, and even has a slight fruit aroma.

Bai Xiaobai asked, "System, this duck meat doesn't look simple, it's not like an ordinary farmhouse duck, isn't it a special breed?"

The cold electronic voice of the system replied:

[The ingredients are good to eat, the roast duck in royal tea oil, the duck meat selected by the system is the top Cherry Valley duck. 】

Cherry Valley duck?

Bai Xiaobai has a wide range of food knowledge, and he has seen this familiar word on Baidu entries.

The Cherry Valley duck is actually another name for the Imperial Capital Duck.

In the late 50s, a British farmer named Nickerson began to organize a team to study duck breeding.

Their market research found that many British people like to eat roast duck made with Imperial Duck.

However, local diners generally felt that the roast duck breed at that time was too fatty. If you can increase the lean meat rate of ducks, it will definitely create a huge potential market.

So a multidisciplinary team of talented people began to gather in a place called "Cherry Valley" to specialize in the breeding of imperial ducks.

Chinese experts were also invited to study, in order to help the British promote the market, so the imperial duck was named 'Cherry Valley Duck'.

To this day, when many people in the British country taste the imperial capital roast duck, their first reaction is 'Cherry Valley duck'

I always feel that the concept of the system is not quite the same as this.

Bai Xiaobai immediately confirmed with the system, "System, the Cherry Valley duck you provided is the Imperial Capital Duck?"

The cold electronic voice immediately replied:

[It's not exactly the same.] The duck meat provided by the system is indeed the Imperial Duck, but the duck is not exactly the same as the ordinary Imperial Duck food. 】

After Bai Xiaobai dismantled the word 'Cherry Valley Duck', he casually asked, "Could it be that the Imperial Capital Duck grew up eating rice and cherries, so it is called Cherry Valley Duck ????"

The cold electronic voice replied:

[Exactly, the system carefully selects healthy, purebred imperial ducks and stocks them on the edge of the free lake of the system. 】

[The lake water here is clear, and there are all kinds of wild small fish and algae in the water, which can be used for diving and foraging for imperial ducks. On the embankment by the lake, peach, plum, poplar and willow, orchid plum, pine and bamboo are densely planted for the imperial duck to take refuge in the heat and perch. 】

[In the process of breeding, try to keep the imperial ducks free and in a good mood, their every meal, the system only provides the best rice and fine cherry feeding. Therefore, when this kind of duck grows up, the meat is firm and delicious, not only does it not smell fishy, but the duck meat also has a unique cherry aroma, so it is called Cherry Valley duck. 】

[In addition to being rich in protein, Cherry Valley duck also contains B vitamins, especially the content of vitamin E is extremely rich, so this duck meat can lock the nutritional cost during the roasting process and prevent it from being destroyed by a large amount of high-temperature oxidation, so that the meat can present the most perfect texture and taste. 】

The Imperial Capital Duck, which grew up eating cherries and rice, is no wonder it is called Cherry Valley Duck.

After Bai Xiaobai listened to a large section of the system's electronic sound.

I just want to say one thing: after living for so many years, it is better to be a duck in the system.

Not only is the background good, the rest is good, but even the food is so good.

In a first-tier city like Jianghai, cherries are generally sold for at least 30 yuan a pound in supermarkets, and more than 40 pieces of high-quality products are also common.

And the imperial duck of the system can taste cherries every day, which is simply the rhythm of life to heaven.

The key to raising ducks is that if they are fed grains and cherries, the cost is not known to be great.

What's more, cherries belong to seasonal fruits, which are only available in summer, and I don't know where the system comes from to feed the cherries in winter and spring?

In short, systematically raising ducks is definitely a bloody investment.

Of course, the rewards are well worth it.

As the system said, the duck meat on Bai Xiaobai's handle is indeed extraordinary.

Pinch it, the meat is solid and elastic, smell it, there is a faint aroma of cherry fruit, it is definitely far beyond the free-range duck in the countryside.

The ingredients are good.

I don't know how delicious the roast duck made of such a cherry valley duck will taste good, Bai Xiaobai is looking forward to it at the moment.

Because after the new product was upgraded, Bai Xiaobai already knew the recipe of this delicacy, and he began to officially show his skills.

Although the whole duck provided by the system was washed and plucked, the internal organs were not removed.

Bai Xiaobai picked up a knife, cut a 3 cm cut in the duck's abdomen, carefully cleaned the internal organs little by little, and then rinsed the duck's abdominal cavity until the blood became clear.

After washing the duck meat, rub the duck meat inside and out with pepper and salt, and every part can not be missed.

After rubbing, massage the duck meat for two minutes.

The so-called massage is like kneading the shoulders with your hands, so that the pepper salt can penetrate into the inside of the duck meat and make it easier to absorb the flavor.

After completing this step, Bai Xiaobai hung the whole duck with the hook provided by the system and marinated it whole.

This pickling is not accelerated with the help of special black technology equipment, and can only be allowed to be marinated naturally.

According to the system, it takes an hour to marinate naturally.

Therefore, after Bai Xiaobai completed this step, he did not stay in the glass kitchen, he stretched his waist and continued to go up to the second floor for a lunch break.

After sleeping in a daze for nearly an hour, Bai Xiaobai woke up and went downstairs again.

The whole duck has been marinated.

Set up the soup pot, fill it with water and turn on the fire, and bring the water to a boil.

Bai Xiaobai used the stainless steel fork stick provided by the system to fork the marinated whole duck into the boiling water.

Scoop up the boiling water in the pot and carefully pour it over and over again on the whole duck until the duck skin is tightened and pores appear, then take it out immediately and put it in ice water to let the meat shrink sharply and maintain the tender and strong taste.

After this step, the next cooking steps are crucial, and it is not an exaggeration to say that it is not an exaggeration to say that it determines the success or failure of the roast duck in imperial tea oil.