Processing technology of smoked duck: ingredients: a duck is about 2kg. Pickling materials: 3 peppers, 1 teaspoon of salt water, 4kg (the ratio of salt to water is 1: 10). Smoking material: brown sugar 2 teaspoon, star anise 100g, 4 or 5 pieces. 2 teaspoons of ground white pepper, 2 teaspoons of pepper, cinnamon 1 slice (bay leaf), 2 or 3 8 pieces of oranges, dried peel, home-cooked recipes, tools and materials: aluminum foil can be put into the metal rack of the oven, deep-mouth baking tray, 1. Boil salt and water in a large pot, add star anise and pepper and cook for a few minutes. 2. Take a large enamel or stainless steel container, pour cold salt water, immerse the duck in the water, cover it, and put it in a low temperature environment for the night. 3. Take the duck out of the salt water 2 hours before roasting, wash the salt water, dry it and hang it for 2 hours. Take the duck out of the water, pick the skin at the opening of the duck with a toothpick, and tie the duck's leg with a cotton rope. 4. According to the size of the baking tray and shelf, carefully connect three pieces of aluminum foil by folding to form a large piece. 5. Spread the connected aluminum foil on the bottom of the baking tray and put all the smoked materials: 6. Put the duck and shelf on the smoked material, fold the aluminum foil and seal it tightly. After preheating the oven to 400F/200C, put it into the oven for 3 hours. 7. Prepare a large plate with oranges, apples and other fruits around it. After the duck is roasted, put it on a big plate and serve it while it is hot. Nagging words: ducks will produce oil during smoking. If there is too much duck oil in the smoked material, it may produce too little smoke, which will affect the coloring. If you want a deeper color, you can try to separate the smoking material from the duck oil in the smoking process according to the shape of your baking tray and shelf.