Prepare the duck. Wash the duck, remove the internal organs and head, and scald the duck all over with boiling water at least three times to help tighten the skin.

Marinate the duck. Use pepper powder, five-spice powder, soy sauce, cooking wine, salt and other seasonings to evenly coat the duck and marinate for 1 to 2 hours.

Air-dry the duck. Put the marinated duck into a cool and dry place to air-dry, usually need to air-dry for more than 12 hours, until the skin is tight and elastic.

Apply honey water. Spread honey water (a mixture of honey, white vinegar and soy sauce in a certain proportion) evenly on the air-dried duck and continue to air-dry until the skin is shiny and tight.

Roast the duck. Preheat the oven to 230°C. Place the duck in the middle of the oven and roast for about 50 minutes, taking care to turn the duck during this time, and you can wrap the duck underneath the belly in tinfoil to prevent scorching.

Slice and serve. Once the roasted duck has cooled, slice the meat into thin slices with a thin blade, arrange on top of a side dish of cucumber and shredded scallions, and serve with a sweet noodle sauce and hot steamed buns.

It should be noted that the process of roasting duck is tedious and requires patience and care, and temperature and time control of the duck is also very critical to ensure the taste and color of the duck meat