Don't wrap tin foil when baking. In addition, when the roast duck is almost cooked, the temperature can be lowered and the baking time can be prolonged, which can make the roast duck drier and crisper.

Here are some practices:

Preparation materials: a domestic duck, a packet of Orleans seasoning, appropriate amount of garlic powder, appropriate amount of garlic granules, a little soy sauce, a tablespoon of honey, and appropriate amount of lemon slices.

Production steps:

1. Remove the duck head and limbs.

2. The seasoning is melted with a little pure water.

3. Put the duck meat into the seasoning, wipe it clean, and then put it in the fresh-keeping bag refrigerator for 2 days and 2 nights (take it out in the middle and turn it over and knead it evenly to ensure uniform pickling).

4. Set the duck with the barbecue fork that comes with the oven (the tin foil skin is more brittle and the tin foil duck meat is more tender).

5. Turn on the roast chicken mode in the oven and rotate for about 160 degrees for 55 minutes (you can brush the marinade in the middle).

6. If you want the roast duck skin to be drier and crisper, lower the temperature slightly and prolong the roasting time.

7. Brush a layer of roast duck oil while it is hot.