Roast Duck
1.
Wash the duck to remove impurities and dry.
2.
Prick some small holes on the surface with a toothpick, sprinkle some salt and knead well.
3.
Use cooking wine, sugar, first smoked, sweet noodle sauce, cumin powder, five spice powder, ginger, garlic, etc. to make a marinade,
4.
Put the duck in a large basin, pour in the marinade, and knead it repeatedly to make it delicious.
5.
Put the duck and the marinade in a fresh-keeping bag, tie the bag tightly, and put it in the refrigerator for 24 hours.
6.
Take out the duck, put it on the grilling net, and let it dry until there is no moisture on the surface.
7.
Put it in the middle of the oven, heat up and down at 170 degrees, and bake for 30 minutes.
8.
Take out the duck,
9.
Use honey and balsamic vinegar to make a juice,
10.
Brush the surface of the duck.
11.
Bake in the oven for another 25 minutes.
12.
Brush with another layer of honey juice.
13.
Re-enter the oven, middle level, 170 degrees for 25 minutes,
14.
Take it out, brush a layer of honey juice, and wrap the duck feet and wings with tin foil,
15.
Bake for another 15 minutes, turn off the heat and take out.
16.
When eating, just dip it in the sweet noodle sauce.
Tips:
1. If it is a whole duck, take more time.
2. Place a baking tray under the grilling net, which can hold the dripping oil.