1 young duck (weighing about 2000g);

40 peppercorns, 3 star anise, 50g white scallions, 30g ginger, 50g cooking wine, refined salt 150 grams, a little each of soy sauce and MSG, appropriate amount of honey.

---Processing method:

Slaughter the young duck, drain all the blood, and wash all the duck feathers with boiling water. Then open the anus, take out the internal organs, esophagus and other objects, wash them with clean water, hang them in a ventilated place to control the surface moisture, and put them in a basin. Cut onions and ginger into shreds and set aside.

Soak the peppercorns and star anise in the cooking wine, then dip the onion and ginger in the peppercorns, star anise, and cooking wine juice and apply it to the inside and outside of the duck body, and then marinate it with the ingredients for about 12 hours (it can be placed in the refrigerator in summer , to prevent spoilage), it must be turned 3 times to make the duck marinated evenly.

Take out the pickled duck, stuff the ingredients into the duck chamber, seal it, and bake it in a charcoal oven. The temperature of the oven is controlled at about 180 degrees Celsius. When the duck body is golden brown, take it out, apply a layer of honey and bake it for a few minutes. The meat is ready for sale.

---Processing points:

Be sure to control the oven temperature and do not burn the duck.

---Features:

Duck meat is crispy, tender and delicious.