Roast duck is a relatively common dish. Wash the duck bought in the supermarket and hang it up. Mix pure honey: light soy sauce: water into juice according to the ratio of 1:1:3. If you want the skin to be crispy, add white rice vinegar and brush it on the duck skin for 30 minutes. Brush once, three times, then put it in a cool place to dry overnight. Cut an apple into pieces and put it in, then brush a layer of juice on the surface. Heat the electric oven to 190 degrees. After baking for 30 minutes, take it out and turn it over to brush it until it is fragrant and tender. Bake for another 30 minutes until the duck skin turns deep red. Turn off the power. Oven, remove.

Take off the roast duck, take out the apple inside and throw it away. Serve with seasonings: soybean paste, green onion white segments, salt, sugar, pepper oil, minced ginger, minced garlic, radish, green onions, cucumber, radish and other seasonings. First wipe out the water in the pot, put an iron shelf on top, then put the duck on the shelf, put a handful in the bottom pot, then sprinkle a little on the duck, cover it with a lid, and then boil over high heat until Just simmer for a while with a slight black smoke, and it will be crispy and fragrant and you can smell the aroma from miles away!

The seasonings are: 40 grams of maltose, 20 grams of white rice vinegar, 7 grams of light soy sauce, appropriate amount of green onions, and appropriate amount of soybean paste. Raw materials: one duck, 40 grams of maltose, 20 grams of white rice vinegar, 7 grams of light soy sauce, appropriate amount of green onions, appropriate amount of soybean paste, and a pot. For the process, prepare the ingredients in advance: a lean duck, malt sugar, light soy sauce, white rice vinegar, soybean paste, and green onions. Drive the pipe of the exhaust pipe deep into the duck's neck. Use your right hand to pinch the neck, and your left hand to pinch the crack where the duck's belly was disemboweled, and pump air into the exhaust pipe to separate the duck skin and meat.

Hook the duck neck with a hook and put it into a boiling water pot for a few dozen seconds. Take 40 grams of maltose, 20 grams of white rice vinegar and 7 grams of light soy sauce and heat it in a small frying pan. Brush the cooked puff pastry juice evenly all over the duck, then hang it up to dry outdoors overnight. The next day, take it in and brush it with meringue juice again and let it dry again. Chop off the duck neck and kneecaps before roasting. Place the duck into the frying basket of the air fryer until the breasts are flushed and set aside. Close the outer cover, set the ambient temperature to 150 degrees for 60 minutes, and press the start button. The duck can be removed after the front and back sides are colored red.