1 duck (about 2000g)

Soy sauce and sweet sauce 1 vegetable

Maltose 10g

Onion segments 1 dish

Proper amount of salt and cooking wine

Some practices of tea cake or sesame cake

Choose a complete duckling, gut the duckling, take out its internal organs and chop off its claws.

Boil a pot of boiling water, lift the pot and pour it directly on the duck skin. The purpose is to make the duck swell and plump until the whole duck skin swells, but don't burn the duck skin.

Mix salt, cooking wine, soy sauce and onion, brush them on ducks, brush them several times, and marinate them in the refrigerator for 24 hours.

String the duck on the spindle and pay attention to the center of gravity of the duck.

Preheat the oven at 200℃ for 5 minutes, and send the duck into the oven with the handle of the grill.

Roast at 200℃ for 5 minutes, then 160℃ for 40 minutes, and roast the duck until it is completely brown. The duck out of the oven seems to be painted with bright pigments. Finally, brush maltose on the duck and bake for 5 minutes.

Serve the lotus leaf cake, sesame seed cake and other condiments put on the table in advance together with the sliced duck meat.

I use a 36L oven. . It's more convenient to bake ~)