Process Meat duck slaughtered after the hair, disemboweled to take the viscera, chopped off the wing tip feet claws, water wash and drain, from the net duck back split, in the thigh meat thick part of each cut. Salt, nitrate salt, peppercorns, wine, sugar mixed well, rubbed on the duck inside and outside, into the jar marinated for about 7 days, during which the up and down 1 to 2 times, remove the water to wash, hang dry in a ventilated dry place or the sun. Sun-dried duck sent into the smokehouse, with chaff shells, wood shavings or dried fruit shells as smoke material, continuous smoking for 30 hours, to each duck to present a smoky yellow can be. Finished products can be steamed, baked food, color red and brown, flavor mellow, salty and sweet to taste.