Wash the duck with clear water and put it in a bowl

Step 2: Take a clean bowl, add shredded ginger, garlic slices, star anise and pepper, and then pour in soy sauce and light soy sauce.

Step 3

Pour the prepared marinade on the duck meat, spread the duck inside and outside evenly by hand, and feed the juice.

Step 4: Continue to knead and massage for 5 minutes, put them into fresh-keeping bags, and send them to the cold room for pickling overnight.

Step 5: Take out the salted duck meat, put it in a cool and ventilated place and air dry naturally. While waiting, mix honey and white vinegar evenly and use it as crispy water for later use.

Step 6: After the duck is air-dried, dip the crispy skin water with a brush and brush it all over the duck. After the skin is naturally air-dried, put it in an oven preheated to 18 degrees and bake it for about 3 minutes.

Step 7: Take the duck out, brush the crispy water evenly, and air dry again.

step 8: wrap the duck leg in tin foil, and put it in an oven preheated at 22 degrees to continue baking for about 2 minutes.