1. First, after cleaning the duck, spread pepper and salt evenly on the duck, then mix the star anise, fennel, cooking wine, water and other materials evenly and add them into the container, and then add the duck to marinate for one day. Pay attention to turning the duck over during the curing process, so that the duck will be more delicious.

2. Take out the salted duck, fork it with a steel fork, and then prepare boiling water to pour it back and forth on the duck. Repeated for many times will make the skin of ducks firmer, which can be watered according to the actual situation.

3. Brush the blanched duck with the previously marinated materials, which will be more tasty after several times, then hang upside down in a cool and ventilated place outdoors, and pay attention to brushing the sauce during the wind blowing until the skin of the duck meat is more compact.

4. Wrap the duck in tin foil, then put an appropriate amount of onion and potato on the bottom, then put it in the oven, then put the marinated sauce on the bottom of the oven, and heat the oven to about 170 degrees for about 40 minutes.

5. Duck oil will be produced during baking. At this time, you can put it in a cold pot, and then add the appropriate amount of sweet noodle sauce and sugar in turn, and cook it with low fire until it is fragrant. In this process, you can add a proper amount of water to boil until the sauce is thick.

6. The last step is to take out the roast duck and spread the sauce.