1. Duck 1, after thawing, wash and gut (preferably fresh raw duck, but we don't sell it here. Each frozen duck is about 20 pieces, even more than 30 pieces when it is expensive, and tears are flowing out), and the salt is evenly spread inside and outside.

Instructions for the home version of Beijing Roast Duck 22. Use oyster sauce, pepper powder, spiced powder or 13 to make a sauce, and then wipe the abdominal cavity again.

Illustration of the practice of family version of Beijing roast duck 33. My stomach is stuffed with onions, ginger, cinnamon, star anise and fragrant leaves.

Illustration of the practice of family version of Beijing roast duck 44. Seal it with a toothpick.

Illustration of the practice of Beijing Roast Duck 55 for family edition. Boil a pot of boiling water, keep the water temperature on high fire, and continue to cook ducks for about 3 minutes.

Illustration of home version of Beijing Roast Duck 66. Tighten the duck skin.

Illustration of the practice of home version of Beijing Roast Duck 77. Put it in a ventilated place and air dry for half a day. After the duck skin is completely dried, mix it with honey, balsamic vinegar and light soy sauce (3: 1: 1), brush it all over the duck body, and continue to air dry for more than 12 hours (the juice was brushed the night before and baked for about 20 hours the next night).

Illustration of home version of Beijing Roast Duck 88. Brush the juice again before baking and bake in the oven at 300 F (about 150 C) for 2 hours. After 1 hour, take it out and brush the juice again, and wrap the legs and wings with tin foil to prevent burns. Practice has proved that the original wings were covered with all wings, so I baked them a little black this time.

Illustration of Beijing Roast Duck 99 Home Edition. Slice the roast duck with a blade and put it in a lotus leaf cake, with sweet noodle sauce and chopped green onion, and then roll it up to eat.