1, first wash the duck, pour the marinade into the stomach of the duck and seal it with a toothpick.

2. After that, coat the whole body of the duck with the marinade. Put the duck in a glass bowl about the same size as his body, and seal it with plastic wrap and put it in the refrigerator for one night.

3, the next morning, take out the duck, before baking on the duck smeared with honey and white vinegar, wrapped in tinfoil duck also (to prevent scorching), and then put into the oven, baked at 220F-250F for 4 hours, before the release of ten minutes to 400F to crisp the skin.

4, and cinnamon can not put more, 2-3 slices is enough, more flavor is too heavy, not delicious, other materials are arbitrary. In the process of baking, be sure to pay attention to the oven from time to time, found that there is a color change (like the color of roast duck) place immediately add a piece of tinfoil up, the whole process of 4 hours refers to the front and back of the time of baking.

5, out of the oven immediately after the slice, ready to some six Bijou sweet noodle sauce and sugar mix and shredded green onions with pancakes to eat, feel good. The rest of the duck meat can be fried with bamboo shoots, scallions and sweet noodle sauce to eat, a little like lettuce wrapped in the flavor of the filling. Duck rack roll a soup, put some cabbage, vermicelli, bamboo rot, the flavor of the clear - quite good.

6, roast duck 2 the night before the duck thawed, and then give it a full massage. Afterwards, rinse it with hot water to give it a tight skin.

7, with soy sauce, salt, cooking wine, pepper and icing sugar into Tim juice, poured into the back of the duck body open hole, and then stuffed into the star anise, cinnamon, small onions and onions to plug the mouth, I think you can also plug other things, such as apples and so on. Afterwards, use the thread to sew the mouth, I'm lazy, just use a toothpick through.

8, with soy sauce, salt and honey seasoning, evenly coated with duck all over the body, and then wrapped with insurance film into the refrigerator at least 12 hours.

9, the next day, open roast! Before roasting, I suddenly remembered that I had BBQ sauce at home, so I used it to coat the duck again, then put it in a baking dish and roasted it at 350F. I think the duck should be put directly on the grill, but I'm worried about the smoke, and if the oil drips to the outside of the grill pan to clean up too much trouble, so I'll save the trouble and put the grill pan.

10, every half hour to take out the duck, pour off the oozing oil and sauce, and then brush a layer of soy sauce, honey salt sauce, so that baked about two and a half hours, the last clock I adjusted to 300F, and finally poked with a toothpick, no blood came out on the good.

11, microwave heating tartill, each round cake cut into four, shredded scallions, duck slices, dipping sauce and scallions wrapped together in the cake, take a bite, that fragrance ah ~ ~ ~ ~

12, duck rack soup, add some cabbage to go to the oil, really good!

13, Canton style roast duck; duck wash, dry water, in the duck chest cavity, touch the well-adjusted five-spice powder. Onion and ginger are also put in at the same time, star anise is also put in. Close the opening of the duck with a thread. Smear the outside with honey diluted with water. Hang the ducks up to dry. Heat the oven to 200 degrees Celsius and place the ducks in the oven. Roast for half an hour on the front and half an hour on the back. It is ready to eat. The flavor is the same as those sold outside the barbecue store.