Method 1: main ingredients: duck (I want to choose the kind of stuffed duck with thick subcutaneous fat, I use the washed frozen duck weighing two kilograms, cut it in half and bake it), marinade: salt 1 spoon, pouring juice: half a cup of boiling water, honey 1 spoon, white vinegar 1 spoon, cooking wine/kloc. Practice: 660. 2. Boil a large pot of water, lift the duck with a rope, hold the duck in one hand and a big spoon in the other, and repeatedly pick up the boiling water to scald the duck; (If it is a whole duck, you need to seal the knife edge with a bamboo stick, hang the rope on the duck head or wings, and spray the knife edge first to prevent air leakage; I was half-baked, so I scalded the duck leg without any leakage. 3. Pour the sauce on the duck and hang it in a cool and ventilated place for 24 hours. 4. Wrap the tips of the wing bones and leg bones with tin foil, put the duck on the grill, and then connect a large baking tray with hot water under it; Roast duck will produce a lot of oil, and it will be miserable if it is not caught on the baking tray and cleaned up? 5. Bake in the oven 180℃ for about 40 minutes, and brush the honey water twice in the middle. Always pay attention to the color of roast duck and cover that place with tin foil until the whole duck reaches a satisfactory color; 6. After taking it out, slice the duck obliquely with a sharp knife, and each slice should have duck skin and duck meat. Exercise 2: 1. Wash the duck inside and outside with hot water, blanch it, 2. Dry the duck inside and outside with a cloth or paper towel. Coat the duck inside and outside with coke (sugar makes the skin brown easily), and then coat it with wine, any kind of wine is ok, so creative. I watered the coke first, but I'm afraid it's not enough. I soaked it with paper towels and wiped it again. In the same way, wipe the wine with a paper towel to prevent coke from drowning. 4. Let it dry (let it dry for 24 hours, or blow the chest and back with an electric fan for half an hour, so that the duck skin is as crisp as a drumhead). 5. Put it in the oven and bake at 375 degrees for half an hour (actually, it is about *** 1 half an hour, depending on the size of the duck). When the duck skin is brown and separated from the meat, you can dip pancakes and onion juice under the blade to eat.