1, prepare 1 kg of bare duck, 5 kg of crispy roast duck marinade, 1, 25 kg of crispy roast duck sauce, 0.75 kg of ginger, 1, 5 kg of green onion, 0.25 kg of allspice, 0.5 kg of star anise and 1 kg of coriander;

2, lay the duck body flat on the stainless steel table, load all the ingredients in accordance with the proportion of marinade recipe into the duck body, mixed Uniformly, with a steel needle to the duck body under the opening sewn up, chest down, head up low-temperature marinade for 4 hours;

3, with a steel hook to lift the duck body, air drums pumped to fill the duck body, disk head and neck, boiling water scalding skin, dripping dry water, dripping crispy water all over the air-drying lifted up to dry for 4 hours;

4, charcoal fire burned to the floating fire, electric grill temperature of 175 degrees Celsius, roasted in the oven, 40 to 60 minutes, the chest, wings, Back roasted in turn;

5, roasted duck dripping 180 to 200 degrees oil, so that the skin and meat separation, and finally brush sesame oil can be.