Ingredients: Beijing stuffed duck 1 kg (about 1 kg), 50 grams of honey, proper amount of salt, cooking wine and soy sauce, one bread, one apple, sweet noodle sauce100g, and 20 wafers of wafer.

1. Choose a complete Beijing stuffed duck, draw air from the cut trachea, so that its skin and flesh are separated and its whole body swells.

2. Pour boiling water on the duck skin until it shrinks, but don't burn it.

3. Mix the salt, cooking wine and soy sauce together and brush them evenly on the duck. Brush several times and marinate for 30 minutes to 1 hour.

4. Mix honey with some water, not thick, and brush duck skin with it.

After 5.30 minutes to 1 hour, the duck skin is basically dry, and then 1 time honey water is brushed.

6. Air-dried duck, usually 10 hour or so, looks like the duck skin is almost dry, so that the duck skin can be crispy.

7. Before the roast duck, soak the bread in water, stuff it into the belly of the duck, replenish water to keep the duck tender, then cut an apple in half, put it into the abdominal cavity of the duck, spread the duck skin and absorb the flavor.

8. After the oven is preheated to 200 degrees, bake at 120 degrees for 30 minutes, and then connect the oil with the tray. If baked on a baking tray, pay attention to put the oil surface of the duck belly up and the duck spine under it. If the duck is bigger, it will be extended for about 30 minutes every 500 grams.

9. Take the duck out and turn it over (this is the only turn). After turning over, bake at 200 degrees for 20 minutes until the duck skin is dark red.