The ratio of water and maltose should be one to nine, use water to dilute the maltose into a syrup and then pour it on the duck, pour it a few more times, the color will be brighter, and then put it into the oven to roast.

The fatty acids in duck meat have a low melting point and are easy to digest, containing B vitamins, vitamin E and many other vitamins, more than other meats, can effectively resist beriberi, neuritis and many inflammatory diseases, but also anti-aging, duck meat is relatively rich in niacin, which constitutes the composition of the human body meat one of the components of the two important coenzymes, patients with myocardial infarction and other cardiac diseases have a protective effect.