The wet roast duck that has not been air-dried is directly put into the roast duck furnace, and the water on the duck will flow down with the skin water, so it is difficult to completely color during the roasting process, and it is easy to form spots, one with color and the other without color, resulting in uneven color. It will also increase the difficulty of roasting. Wet roast duck needs more calories and takes longer to roast.

Cold air drying before roasting can improve the taste and taste of roast duck, and baking after low temperature air drying can control the taste and heat.

Peking roast duck