2. In western Sichuan, smoked duck is a necessary item for Mid-Autumn Festival, because the raw ducks at that time have grown up and are suitable for fat and thin. The master selects the ducklings born in that year, butchers them, removes their feathers, opens their chests, washes them, removes the wing tips and duck feet, marinates them with salt for one night, scalds them with boiling water until their skins are tight, takes them out, puts them in a smoking stove, smokes them with straw until they are brown, takes them out of the oven, marinates them in a pot, and changes the knife into a dish when eating, thus obtaining the smoked duck with golden color, tender meat and strong smoke smell. The preparation of brine is an important link in making smoked duck. Old bittern should be used for bittern, and timely spices, salt and sugar should be added for each bittern. When marinating, the ducks should be fully pressed into the brine with heavy objects, and the marinating time is generally about 20 minutes. If the time is too long, the duck meat will get old, which will affect the quality and taste.