Preparation materials: 1 whole duck, 3 liters of stock (chicken broth), 1 tablespoon of five-spice powder, 2 star anise, 1 cinnamon stick, 4 dried chili peppers, 1 tablespoon of peppercorns, 1 tablespoon of salt, 3 green onions or 3 stalks/1/4 of an onion, 3 cloves of garlic, 2 anise star anise, 6 slices of ginger, 2 tablespoons of water, 1 tablespoon of cooking wine, crunchy water: white vinegar in moderation, 1 tablespoon of honey

Making steps:

1 Remove the guts from the duck, wash it well, and poke the duck skin all over with a fork, but don't poke the meat. This way the fat will flow out easily.

2, take a large pot, put in the stock, then add the ingredients and bring to a boil over high heat. Put the duck into the soup pot.

3. When the duck is done cooking, take it out and put it on the grill, pat the surface dry with kitchen paper towels, and sew up the excess skin at the mouth of the neck and neck with a toothpick to seal the mouth.

4, stuffing stuffed duck belly.

5. Seal the mouth with tin foil. Rub the duck all over with salt pepper chili powder and five spice powder. Then let it rest for 40 minutes. If you don't have time, you don't have to wait.

6. When the time is up, take out the roast duck, smear it with the dipping sauce seasoning, and brush it with the crispy water: honey and white vinegar concoction. Roast in the oven for another 10 minutes.

7, the final roast is this.

8, crispy roast duck is finished.