Wash the whole duck and dry it.
Pour 500ml water into the pot, add 3 spoonfuls of maltose, stir while heating, add 1 spoonful of white vinegar after the malt melts, turn off the fire, pour the whole duck into malt water, and then hang the duck with a rope to dry for 2 hours.
After drying, boil the honey water in the pot, and then wet the duck to dry. After air-drying, mix salt, soy sauce, oil consumption, chicken essence powder, allspice powder, white pepper powder and scallion, put them into the duck belly, rub them several times, then sew the duck belly, and bake it in the oven 190 degrees for 70 minutes. My oven bakes the first side for 45 minutes, and then I turn it over and bake the second side, just right. Both sides are evenly colored, and the baked duck skin is crisp and tender.
The roast duck has been baked.
skill
When roasting, wrap the duck feet and the tip of the duck wings with tin foil at last, otherwise it will be easy to burn.