1. Select a complete Beijing stuffed duck, draw air from the cut trachea, separate its skin and flesh, and make its whole body swell.
2. Pour boiling water on the duck skin until it shrinks, but never burn it.
3. Mix the salt, cooking wine and soy sauce together and brush them evenly on the duck. Brush several times and then marinate for 30 minutes to 1 hour.
4. Add some water to honey and mix well, not too thick. Brush duck skin with it.
After 5.30 minutes to 1 hour, duck skin is basically dry, and then honey water is brushed 1 time.
6. Air-drying ducks usually takes about 10 hour, and the duck skin is almost dry, so that the duck skin can be crisp.
7. Before the roast duck, soak the bread in water, stuff it into the duck's stomach, replenish water to keep the duck fresh and tender, and then cut an apple in half and put it into the duck's abdominal cavity to smear the duck's skin and absorb the fragrance.
8. After the oven is preheated at 200 degrees, bake at 120 degrees for 30 minutes, and then connect the oil with the tray. If baking on a baking tray, pay attention to put the oily side of the duck belly up and the duck spine under it. If the duck is big, it will be extended for about 30 minutes every 500 grams.
9. Take out the duck and turn it over (this is the only turn). After turning over, bake at 200 degrees for 20 minutes until the duck skin is dark red.