1, fruity roast whole duck practice: prepare materials: duck, pear, apple, figs, onion, scallion, water celery, salt, anise, cinnamon, yellow wine, honey, white vinegar, ginger.

2, celery, pears, apples, salt, scallions, figs, ginger, onions, all cut into pieces.

3, put anise, cinnamon, put salt, put yellow wine.

4, all the ingredients together in a pot with a lid and cook for 30 minutes.

5, put the soup and duck together inside a thick food bag, drain the air and tie it tightly, marinate for 24 hours, the first few hours is hot in room temperature, when cold, put it in the refrigerator.

6, take out the marinated duck, use the oven to turn the fork from the neck in, butt out, while using the fork to fix the feet.

7, set up the grill fork in a ventilated place, air dry for about 8 hours.

8, honey + white vinegar + water (1: 1: 3), brush the mixture on the duck.

9, Wrap the wings and feet in tinfoil to avoid roasting.

10, turn on the oven rotisserie grill function 180 degrees, without preheating, the grill put in the third layer, one end of the grill fork inserted into the rotisserie hole, one end of the grill on the grill, set for 1 hour 30 minutes.