2. Slaughter the duck, scald the duck with boiling water, pull off the big feathers and wash them, and lift the wings together;
3. Pull the duck's paw with your left hand and let the duck float in the pot. Pull the duck's whole body with a wooden stick with your right hand at any time, so that the duck's hair can penetrate water as soon as possible, then soak it in clear water to clean up the fine hair, cut a small mouth from the left wing, take out the internal organs, esophagus and food bag, pick off the duck's tongue, and chop off the soles of the feet at the joints;
4. Cut both ends of a section of reed stalks into forks to make a duck support with a length of 50-60 mm;
5. Put the "duck brace" into the chest trident from the side mouth to make the duck chest bulge, which is convenient for soup filling, and the body shape will not flatten after burning, and then clean it with clean water inside and outside;
6. Hook the duck on the top neck with a burning hook, scald the duck with boiling water, roll it only once, and lift it immediately until the pores of the duck skin tighten and the epidermal protein solidifies;
7. Dilute honey with clear water, spread honey water on ducks by hand, and hang it in a ventilated place to dry;
8. Before the roast duck enters the furnace, a 4 cm long reed section is stuffed in the anus to prevent the poured soup from flowing out;
9. Mix the soup with refined salt and monosodium glutamate, and pour it from the knife side to 80% full;
10. After the duck is cooked, it can be cooked quickly and thoroughly, and it can also supplement the excessive water consumed in the duck meat to achieve the effect of tender duck meat;
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12. Roast duck can't be in direct contact with flame. During the roasting process, the position of the duck should be moved according to the heat temperature to ensure the uniform heat color, and the roasting time should not be too long or too short. Generally, it should be controlled at 10 ~ 15 minutes, and it can be taken out of the furnace when the skin is purple.