The skin shrinks after the roast duck is baked. Because the duck isn't fresh
Many roast roast duck shops do not use fresh fresh duck production, but buy frozen duck to do. Frozen duck, for example, has two major drawbacks.
The freezing time is too long, the duck fiber tissue is frozen to death, the duck skin has no elasticity, and it is difficult to inflate the duck body in the later stage of roast duck production. Fill less duck body is not full, fill more duck skin is easy to break. If you want to inflate evenly just right, it is difficult for beginners to learn to burn wax, even if the master has some experience.
Why does the skin shrink after roast duck is baked?
As soon as the roast duck is out of the oven, it shrinks because the temperature outside is lower than the temperature inside the roast duck oven, because the cold and hot stimulation of the duck skin will lead to contraction, which is usually what we call thermal expansion and contraction is a truth, the solution is to suppress the fire for a while, and then take it out again, you will feel that it will not shrink.