1. Tidy the duck and tie the neck with a rope. Boil a pot of boiling water to soak the duck in boiling water, let the boiling water all over the body to tighten the duck skin, then dry the water on the duck and hang it in a ventilated place to make the skin dry and tighten.
2. After the vegetable oil is heated in the pan, cut the garlic slices, ginger slices, dried sea pepper, Chinese pepper, various spices, two green onions, and fry them until fragrant. Finally, add salt and soy sauce to adjust the taste. The duck meat will be more flavorful.
3. Mix the fried spices with basil, rosemary, and lemon into the duck belly. Use a toothpick to seal the mouth of the duck belly to prevent the spices from spilling out.
4. Turn the oven to 200 degrees and roast the duck for 15 minutes, then lower to 180 degrees. Melt the maltose with boiling water (50 g of sugar with 150-200 g of water). Brush the entire duck surface with a brush and continue roasting. After that, take it out and brush the maltose water every 15 minutes. It will be out in about 1 hour and 30 minutes. The whole body of the duck is burnt red, and the skin is crispy and tender on the inside.
Tips:1. Basil, rosemary and lemon are optional, but they will taste better.
2. If there is no maltose, honey can be used instead.
3. After cutting and serving, you can sprinkle some cooked white sesame seeds to make it look better.
