1. Roast duck stuffing recipe: 10kg of sugar, 20kg of salt, 750g of ginger powder, 500g of pepper, 500g of seasoning powder, 500g of chicken powder, 250g of Zhuhou sauce, sesame paste 250g, peanut butter 250g, southern milk 150g, fermented bean curd 250g, sesame oil 300-500g, five-spice powder 300-500g, star anise powder 100-300g.

2. First wash the duck legs and absorb the water with kitchen paper towels. Then apply a little minced garlic, salt (half a teaspoon), five-spice powder, and ginger powder, spread evenly, cover with plastic wrap, and put it in the refrigerator overnight.

3. Pour 150 ml of water, 15 ml of honey and 2 tablespoons of vinegar into a small basin, stir well, then put the marinated duck legs in and soak for half an hour. Preheat the oven to 120 degrees, take out the duck legs, rinse them briefly, drain the water and put them on the baking sheet for baking without turning them over, just skin side up.

4. Bake in this way for about 1 hour and 15 minutes, and then it comes out of the oven. Let it dry for a while and then cut it into pieces. The skin and meat are separated and very crispy, and the meat is also very tender and full of aroma.

5. Pour the juice and oil in the baking pan into the pot and heat it, then add a little light soy sauce, water, allspice and sugar, bring to a boil and simmer over low heat for 5 minutes. have eaten.