Ingredients: Duck (you should choose the kind of stuffed duck with thick subcutaneous fat, and it is best to clean the frozen duck weighing two kilograms and cut half of it to roast)

Marinade: salt 1 spoon

Pour juice: half a cup of boiling water, honey 1 tablespoon, white vinegar 1 tablespoon, cooking wine 1 tablespoon, and mix well.

Practice:

1, wipe the duck inside and outside with 1 tsp salt and marinate for half a day;

2. Boil a large pot of water, lift the duck with a rope, hold the duck in one hand and a large spoon in the other, and repeatedly pick up the boiling water and scald it all over the duck; (If it is a whole duck, it is necessary to seal the knife edge with a bamboo stick, hang the rope on the duck head or wings, and spray the knife edge first to prevent air leakage; I'm half baked, so I can't talk about anything leaking, so I just scalded the duck leg with my hand.

3. Pour the pouring juice on the duck and hang it in a cool and ventilated place for 24 hours;

4. Wrap tin foil at the tip of the wing and leg bones, put the duck on the grill, and then connect a large baking tray with hot water below; Roast duck will produce a lot of oil, so it will be miserable to clean it up without catching it on a baking tray?

5. Bake the oven at 180℃ for about 40 minutes, and brush honey water twice in the middle. It is necessary to pay attention to the color of the roast duck at any time, and cover the place with tin foil until the whole duck reaches a satisfactory color;

6. After taking it out, use a sharp knife to obliquely slice the duck meat, and each piece must have duck skin and duck meat.