2. Spread a layer of salt evenly on the duck for 15 minutes.
3. Using this time, we take a pot, pour more than half of the pot water into it, and add15ml of soy sauce, 6g of salt, 4g of sugar, 20 pieces of pepper, a small piece of cinnamon, two pieces of anise, and some onion and ginger. When the water is warm, turn off the fire for later use. The reason why we heat the ingredients in the pot is that the flavor of the spices inside can be better played out, but be careful not to boil.
4. Put the delicious duck into the pot with cooked seasoning and soak it for 12 hours. We should remember to turn it over in the middle.
5. 12 hours later, boil a pot of water. After the water boils, we pour hot water on the duck skin to make all the pores on the duck skin shrink. This step must be patient, otherwise it will affect the taste of the roast duck.
6. Mix a bowl of juice spread on duck skin. This juice is mixed with one teaspoon of honey and two teaspoons of soy sauce and two teaspoons of vinegar. Honey and soy sauce are used to color ducks, and vinegar is used to make duck skins crispy.
7. Brush the duck that tastes 12 hours with the juice prepared in "5". Brush it several times repeatedly.
8. Air-dry the painted duck until the skin feels dry by hand.
9. Wrap the duck's wings and legs with tin foil to prevent them from burning when they are baked for a while. Preheat the oven to 175℃, put the roast duck into the oven for 50 minutes, and brush the juice in "5" twice in the middle. Also note that the meat near the duck's belly is thin. If the skin near the duck's belly is too dark, cover it with a piece of tin foil, paying attention to the smooth side up. When the duck is baked for 40 minutes, remove the tin foil from the duck surface and bake for 10 minutes.