1. Wash the duck leg first, and use the kitchen paper towel to absorb the water. Then sprinkle a little minced garlic, salt (half a teaspoon), spiced powder and ginger powder, spread them evenly, cover them with plastic wrap and put them in the refrigerator overnight. 2. Pour 150ml of water, 15ml of honey and 2 tablespoons of vinegar into a small basin and stir well, then soak the salted duck legs in it for half an hour. Preheat the oven to 120℃, take out the duck legs, rinse them slightly, drain the water and put them in the baking tray (I use a baking tray with a shelf, so that the roasted juice will leak into the lower tray and won't get wet by the duck skin). You don't need to turn it over when baking, just put the leather side up. 3. Bake for about 1 hour 15 minutes, and then bake. You can air them a little and chop them up. Unfortunately, I don't have a big knife to cut bones. It's troublesome to cut. As a result, I took a knife and ravaged it for a long time, and finally cut it. Skin and meat are separated, very crisp, and the meat is tender. 4, the aroma is overflowing. Not to brag, this duck leg is much more delicious than that of Caidiexuan. It's too easy to get. You should do more in the future. Next time you should make a whole duck and eat a lot of crispy skin! 5. Heat the juice and oil in the baking tray in the pot, then add a little soy sauce, water, spiced powder and sugar, and cook for 5 minutes on low heat, which is the roast duck juice I have figured out myself. Don't mix it with rice, or you will be tempted to eat a lot of rice. It smells so good.