2. Processed ducks bought directly from outside can be operated by washing once. Coat the duck with salt and marinate for about fifteen minutes.
3. When curing the duck, slice the ginger and cut the onion into chopped green onion. After the duck is marinated, add ginger and chopped green onion, then add appropriate amount of pepper, a piece of cinnamon, two star anises and a few fragrant leaves into the pot with the duck, pour appropriate amount of cooking wine, a few spoonfuls of soy sauce, add appropriate amount of salt and a little spiced powder, put on gloves and fully rub the added seasoning on the duck for a while.
4. Start formal cooking after cold storage, boil a pot of boiling water, take out the duck, hold the duck's feet with your hands, hang them on the pot, and pour hot water on the duck with a spoon until the pores on the duck skin are completely shrunk.
5. Then put the duck aside to control the moisture, take out a clean baking tray, spread a layer of tin foil on the baking tray, put the duck on it, take a clean rice bowl, add a proper amount of honey, soy sauce and vinegar to the bowl according to the ratio of one to two, stir it evenly with a spoon, and then brush the prepared juice on the duck several times with a small brush.
6. After brushing the juice, air dry the duck until the skin feels dry.
7. Preheat the oven to 160 degrees in advance, then cover the duck with tin foil and put it in the oven, and bake at 160 degrees for about 50 minutes.
8. Brush the juice again in the middle, then take out the baking tray, remove the tin foil, brush the juice again at last, put it on the baking net, wrap the leaked bone with tin foil, put it back in the oven, adjust the temperature to 190 degrees and bake for about nine minutes. Take it out and put it on a plate, and the roast duck will be fine.