1. If it is a whole duck, wash the duck breast and dry it.

Insert a straw between the skin and meat of the duck neck.

Blow hard to separate the whole duck skin from the duck meat.

But I guess the wings can't be blown open.

This practice accounts for a large part in making the skin brittle.

2. Mix the marinade evenly, apply it to the duck with a brush, and then air-dry it in a ventilated place for two hours.

3. Brush the marinade on the duck again and air dry it again.

4. Brush the marinade for the third time and air-dry it for the third time. Because of the vinegar, you will find that the duck skin is obviously tight.

5. Cover the duck wings with tin foil to prevent burning.

6. Preheat the oven at 220 degrees and bake for 20 minutes, then turn the duck over and bake for 10- 15 minutes.

Brush the marinade on the duck skin with a brush in the middle, about two or three times.

7. Prepare a pot of boiled oil after roasting, and pour the oil on the roasted duck.

Until the duck skin is plump, thin and crisp, it can be chopped and eaten.