1. Wash the ducks you bought, control the excess water on the surface, find a larger container, put the ducks in, and rub the ducks all over with salt. I use half a duck, so I can only put it on a baking tray when roasting. If possible, you can buy a whole duck. It will work better with the roasting fork.
2. Then add soy sauce, cooking wine, star anise, cinnamon, pepper, rock sugar, green onion, sliced ginger and water, mix these seasonings, massage the duck for a few minutes, and taste a little
3. Pickle the duck in it, cover it with plastic wrap, put it in the refrigerator, and marinate it overnight to add more flavor. If you can’t wait that long, it can be used after marinating for 2-3 hours.
4. The next day, take the marinated duck out and place it in a cool place to air dry. If the time is tight, it can be used in about 2-3 hours, and then put it on a baking tray lined with greased paper.
5. At this time, add the honey to a little water to dilute, and then use a brush to brush the duck body. When brushing, be careful to apply the honey water to all angles of the duck. It can also be honey added to salad oil, or honey added to white vinegar, honey and white vinegar is a formula of crispy water, so that the duck skin will be very crispy
6. The duck with honey water is blown dry with a hair dryer, or it can be drained naturally, and then brush the honey water again, continue to blow dry, and cycle three times to allow the epidermis to fully absorb the honey water
7. After the water on the surface is slightly drained, put it in the preheated oven, set 160 degrees and bake for 1 hour, adjust the temperature to 210 degrees, and bake for about 10 minutes.
1. Roast duck is different from roast chicken. Be very careful about the heat, otherwise it will burn off easily.
2. The roasted duck can be eaten with sauce, teriyaki sauce or other secret sauce.