1. 1 young duck (weighing about 2000 grams); 40 peppercorns, 3 star anise, 50 grams of green onion, 30 grams of ginger, 50 grams of cooking wine, 150 grams of refined salt, a little each of soy sauce and MSG , appropriate amount of honey.

2. Slaughter the young duck, drain all the blood, and wash it with boiling water to remove all the duck feathers. Then open the anus, take out the internal organs, esophagus and other objects, wash them with clean water, hang them in a ventilated place to control the surface moisture, and put them in a basin. Cut onions and ginger into shreds and set aside.

3. Soak the peppercorns and star anise in the cooking wine, then dip the onions and ginger in the peppercorns, star anise, and cooking wine juice and apply it to the inside and outside of the duck body, and then marinate it with the ingredients for about 12 hours (it can be placed in the summer) In the refrigerator to prevent spoilage), it must be turned 3 times to make the duck marinated evenly.

4. Take out the pickled duck, stuff the ingredients into the duck chamber, seal it, and bake it in a charcoal oven. Control the temperature of the oven at about 180 degrees Celsius. When the duck body is golden brown, take it out, apply a layer of honey and bake for a few minutes until the meat is cooked.