The methods of roasting goose, roasting duck, and roasting chicken are similar. The recipes and steps are as follows.

1. Slaughter and clean ducks. Pay attention to the water temperature for removing duck feathers not being too high, otherwise the skin of the duck will be damaged. It is best to open the belly in a vertical line, and the opening should not be too large. Clean out the internal organs inside. Do not take out the lungs, just buckle them loosely. Remove the claws and clean the internal organs.

2. Inflate the duck. Use an air pump hose to insert into the duck's neck to inflate it to fully separate the skin and meat. Be careful not to inflate the duck too much and fry the duck.

3. Put the secret sauce into the opening of the stomach and smear it repeatedly.

4. Use a professional steel needle to sew the opening of the duck smeared with sauce so that it does not leak water or air.

5. Put the duck with the opening into boiling water and blanch the skin. Be careful not to exceed 5 seconds.

6. Hang the blanched duck directly on the hook and immerse it in the sugar water.

7. Use the air pump hose to inflate the duck again to expand it, and then hang the duck on the air outlet to dry.

8. Cook the dried duck over medium heat for 30 to 50 minutes. The charcoal should be burned thoroughly to facilitate control of the heat. Just bake it and take it out of the oven.

Extended information:

The secret sauce recipe is 10 pounds of sugar, 20 pounds of salt, 750 grams of ginger powder, 500 grams of pepper, 500 grams of seasoning powder, and 500 grams of chicken powder. Gram, 250g Zhuhou sauce, 250g sesame paste, 250g peanut butter, 150g southern milk, 250g fermented bean curd, 300-500g sesame oil, 300-500g five-spice powder, 100-300g star anise powder. Saute 500 grams of minced garlic in oil until fragrant, pour the oil and minced garlic into the ingredients and mix well.

The sugar water recipe is to heat 300g white vinegar, 15g Zhejiang balsamic vinegar, and 30g maltose over water until the maltose dissolves and stop heating. After the solution cools down, add 25g Jiujiang double-distilled wine and stir well.

The recipe for sour plum sauce is 1 pound of Binghua brand sour plum sauce, 0.3 pounds of sugar, 0.3 pounds of white vinegar, and 10 grams of lemon juice.