1. Select the duck, clean it, marinate it overnight for flavor, wrap it in tin foil and start roasting, brush it with honey water three times, and then roast it until done.

2. The specific steps for roasting duck are as follows:

1) Clean the duck you bought and check if there are any unplucked duck feathers. Generally, ducklings will remain only in certain areas. Hairy. Cut off the tail of the duck, then cut it in the middle to facilitate roasting, and then rinse away the blood inside.

2) Marinate the duck to add flavor. The duck meat itself is more fragrant, so just add a little basic saltiness. 3 tablespoons soy sauce, a small amount of salt.

3) Apply the soy sauce evenly and rub it for a while, about 5 minutes. There is a lot of meat in the duck legs, so prick it for better flavor. If the marinating time is short, you can prick the whole duck with toothpicks, and the flavor will come in faster.

4) Put some green onions in your belly, seal them and put them in the refrigerator to marinate overnight.

5) After marinating, take it out, control the excess soy sauce, and take out the green onions. At this time, you can preheat the oven in advance, and preheat the oven to 170 degrees. Place the duck meat in a baking pan, and cover the baking pan with tin foil in advance. Duck meat has a lot of fat, so placing tin foil on the baking pan can protect the pan.

6) Wrap the exposed bones with tin foil to prevent them from being burned.

7) Prepare some honey water. The ratio of honey and water is 1:1, 15 grams each, and mix well. To make roasted duck look good and appetizing, brushing it with honey water is a very important step.

8) Apply honey water evenly and apply it in three times. Then bake for about 5 minutes. The duck meat is basically very beautiful in color. At this time, cover it with a piece of tin foil to prevent the surface from being overcooked. Turn the oven to 200 degrees and bake for another 15-20 minutes, and it will be completely cooked.

Note: The temperatures of different ovens are different. You should adjust the temperature of the oven appropriately according to your own situation. When roasting, pay attention to the coloring of the duck meat. The golden roast duck is ready.

3. In short, the most critical thing for making roast duck is the choice of duck. Peking duck is the most suitable duck species for making roast duck. It has a plump body, thin skin, uniform and tender meat, and evenly distributed fat in the muscles. The fibrous tissue between and under the skin is the best choice for grilling. When making, generally about 2.25 kilograms of stuffed duck is selected. The duck is slaughtered by the duck factory and then sent to the store for production. In order to ensure the quality of roast duck, it is recommended to use stuffed duck raised in the same duck factory as raw materials