I won't use any spices here. Good duck meat itself has the original flavor. Using minced onion and ginger can stimulate the aroma of duck meat very well. This is called the original flavor, which is eaten raw. We mix all the above seasonings evenly to make a marinade. Coat the duck with marinade evenly inside and outside. Marinate for at least 5 hours.
Next, take out the salted duck. Put it in a steamer, keep the water boiling and steam slowly. When you steam the duck, you will prepare: 9 grams of monosodium glutamate, 4 grams of salt, 8 grams of fish sauce (if you don't eat fish sauce, it will be changed to salt 1 g), 75 grams of red distiller's grains (sold on mainstream shopping platforms), 5 grams of tea oil1g of clear water1g. Mix the above seasonings evenly to make red wine juice. After the duck is steamed, take it out and spread the red wine juice evenly inside and outside while it is hot. Leave it for 25 minutes and dry it for smoking.
Finally, prepare a deep pot with a handful of rice and 10 fragrant leaves at the bottom. Put it on a shelf and put the duck on the shelf. Cover, bring to a boil with high fire, keep it sealed, and smoke with low fire for 25-30 minutes. Don't eat smoked duck right away, let it stay for 30 minutes. Because the smell of freshly smoked ducks is more exciting. After drying for a while, the taste is just right and the skin is firmer. The smoked duck made in this way is rich in meat and really delicious!