Preparation materials: duck leg, ginger, black pepper, soy sauce, honey, white vinegar and salt.

First, the first step is to knead ginger, salt, black pepper and duck leg evenly and put them in a fresh-keeping box for one night, as shown below.

Second, dry the duck skin with a kitchen paper towel, wipe it with honey soy sauce and white vinegar, let it dry for half an hour, and then wipe it again.

Third, the oven 180 degrees fire. After baking for 2 minutes, wipe with crispy water. After baking 10 minutes, pull it out and wipe it again. After roasting for 20 minutes, the skin of the duck just out of the pot is crisp.

Fourth, then cut the duck leg just baked in the oven into pieces with a kitchen knife, and the size is as uniform as possible, as shown below.

5. After cutting, put it on a plate and serve it, and the delicious Cantonese crispy roast duck is finished.