Ingredients: 1 Peking duck (about 1kg), 50g honey, appropriate amounts of salt, cooking wine, soy sauce, one bread, one apple, 100g sweet noodle sauce, 20 pancakes.

1. Choose a complete Peking duck and inflate it from the cut trachea to separate the skin and flesh and bulge the whole body.

2. Pour boiling water on the duck skin until the skin of the whole duck shrinks, but be sure not to scald the duck skin.

3. Mix salt, cooking wine, and soy sauce together. The ingredients should be sufficient. Brush the duck evenly, brush several times, and marinate for 30 minutes to 1 hour.

4. Add some water to the honey and mix thoroughly, not thick, and use it to brush the duck skin.

5. After 30 minutes to 1 hour, the duck skin is basically dry, brush it with honey water again.

6. Air-dry the duck, usually for about 10 hours. When you see that the duck skin is almost dry, the duck skin can be crispy.

7. Before roasting the duck, soak the bread in water and stuff it into the duck belly to add water to keep the duck meat fresh and tender. Then cut an apple in half and put it into the duck's abdominal cavity to open the duck. Skin and odor absorption.

8. After preheating the oven to 200 degrees, bake at 120 degrees for 30 minutes, using a tray underneath to catch the oil. If roasting in a baking pan, be sure to place the fatter side of the duck belly upward and the duck spine underneath. If the duck is larger, it will take about 30 minutes for every additional 500 grams.

9. Take out the duck and turn it over (this is the only time to turn it over). After turning it over, bake it at 200 degrees for 20 minutes until the duck skin turns dark red and then take it out.