Ducks and apples; Soy sauce, cooking wine, star anise, cinnamon, pepper, honey, rock sugar, onion ginger salt.

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Pickling: clean the bought duck, control the excess water on the surface, wipe the whole duck with salt, put it into a larger container, add three tablespoons of soy sauce and one tablespoon of cooking wine, a little star anise, cinnamon, pepper, four slices of onion, four slices of ginger and a proper amount of crystal sugar; Pour in water, mix the seasoning well, cover it with plastic wrap, put it in the refrigerator and marinate it for one night (full of fragrance). If you are a hothead, marinate for two or three hours. Air-drying: Take the salted duck out and air-dry it in a cool place for at least five hours until the skin is dry, tight and shiny. Packaging: Cut the apple into several pieces and stuff it into the duck's stomach (the opening can be fixed with a toothpick), wrap the tail end and wing tip of the duck leg with tin foil, tie the duck leg tightly with soaked cotton thread, and add a little white vinegar to the honey (take notes! Brush the ducks all over, put them in the barbecue grill and tighten the ends.

Baking: preheat the oven to 160℃, wrap the baking tray with tin foil, bake for one hour (take it out for half an hour and brush it with honey water before continuing baking), take it out again after one hour, adjust the oven to 220℃ and continue baking for a quarter of an hour (the specific time depends on the size of the duck, and the specific situation can be mastered by yourself).