You need one tablespoon of salt and one tablespoon of water to marinate roast duck. Here’s how to do it:

Preparation materials: One high-quality meat duck (net weight) about 1500g, 2 tablespoons of honey, 1 tablespoon of white vinegar, 1 tablespoon of brandy (cooking wine is also acceptable), 1 tablespoon of water, 1 tablespoon of salt

Preparation steps:

1. Clean the high-quality meat duck and remove the head and tail.

2. Put the duck into the pool, boil a pot of hot water, and slowly pour the skin of the duck evenly. Repeat this step three times. This will scald the duck skin until it is half-cooked and tighten the duck skin, making the roasted duck skin even crispier.

3. Fill a red wine bottle or beer bottle with water, put the duck on the bottle and stand it up, use a chopstick to lift the duck wings and dry the duck skin completely in a cool and ventilated place. Make the duck skin firm and shiny (about 4-6 hours).

4. Mix two tablespoons of honey, one tablespoon of brandy (cooking wine is also acceptable), one tablespoon of white vinegar, one tablespoon of salt, and one tablespoon of water to make crispy water.

5. After the duck skin is air-dried, brush it with crispy skin water and continue to dry thoroughly. Repeat this step 2 times.

6. Preheat the oven to 190 degrees for 10 minutes.

7. Place the duck on the rotating grill and put it in the oven. It will take about 45 minutes to bake.

8. Turn off the oven when the skin is crispy and evenly colored.

9. The duck skin will be golden in color after roasting, and it will make a crisp and pleasant sound like dead leaves when you use a knife to cut the duck.