Half slices of duck, dark soy sauce, pepper, star anise, ginger

Crispy skin water: 2 parts honey and 1 part white vinegar

Methods

1. Half slices of duck with dark soy sauce, pepper, star anise, ginger marinade, duck inside and outside the sauce should be dipped in the sauce

2. It is conducive to flavor. About ten minutes

3. Cover with plastic wrap and refrigerate overnight, turning several times in the middle

4. Half of the duck that has been refrigerated and flavored is placed in a ventilated area to dry the surface, which is best for hanging

5. After drying, the duck meat is brushed with a layer of crunchy water, which is made by combining 2 parts of honey and 1 part of white vinegar

6. Place the duck in a ventilated area to dry

7. Preheat the oven to 170 degrees Celsius and bake for 25-30 minutes

8. Take the duck out, brush it with a layer of crispy water, and wrap the easily burnt wing tips and thighs in tinfoil

9. Continue to bake for 20-25 minutes at 200 degrees Celsius in a 200 degrees Celsius oven