Jinling Roast Duck Material: Main ingredient: a duck from the southern suburbs (weighing about 2000g). Vegetable leaves 150g. 5g of Zanthoxylum bungeanum, 30g of onion, 25g of maltose and 0/5g of sesame oil/kloc-. Features of Jinling Roast Duck: the duck skin is golden yellow and bright, crisp and refreshing, oily and bright, tender and delicious, and fragrant. It can be regarded as color, fragrance and taste. Fourth, cooking delicacies and game dishes. Teach you how to cook Jinling roast duck. How to make Jinling roast duck delicious? Slaughter the duck, take out the next bite on the right wing, wash and drain. Fill the duck's stomach with green leaves and pepper. Onion leaves are stuffed into the anus of ducks to make them full. Insert the roast fork from the crotch of the duck leg, pass through the sternum and poke it 3.5 cm away from the skin of the scapula neck. Turn the duck head from left to right, poke it under the eyes and block the fork tip. Boil the water pot, lift the duck's head into the water, pour boiling water on the duck, so that the duck skin shrinks and tightens, and pores appear, then evenly coat the duck with caramel and put it in a ventilated place to dry. Put charcoal in the roasting pool, light the fire and roast duck fork. Roast the sides first, then roast the legs, tail and back, and finally roast the chest. When the duck skin creaks, it will be coated with sesame oil, and when it is roasted to golden brown, it will be removed from the fire. Sliced duck meat will be put on a plate, embedded in the head and tail, served with pancakes, sweet sauce and onions.