One of the important processes is "drying the duck skin": that is, drying the water inside and outside the duck skin, so that the skin is closely connected with the subcutaneous connective tissue, thickening the skin, and keeping the original shape of the roasted duck skin, so that the chest will not collapse when roasting. The skin must be dried in a cool and ventilated place, not exposed to the sun, in case the skin is oily and affects the quality.

Note: 1, in duck processing stage, the tighter the neck skin is, the better it is to kill ducks; When ironing feathers, you should turn over according to the water permeability, so that the duck feathers can be soaked evenly. When you can take off the duck feathers on your head with a gentle push, it means that the whole body is moderately burned; Don't inflate too much, so as not to cause air leakage. On the contrary, too little inflation will make the appearance wrinkle and not full; In the process of eviscerating, the duck's back should always lean on the back of his left hand to prevent the duck from deflating; Don't put the duck sideways when washing the cavity, so as not to squeeze the air away; Don't hook the neck bone, or just pass through the skin without reinforcement, so as not to break the neck and fall off when baking. Don't pour too much or too little water when ironing the skin, which will easily melt the fat. When the duck skin is dry, the oil will flow out from the pores, and it is not easy to color the oil where it flows, and the color of the roast duck is uneven. Pour less water, the pores can't be closed, it's easy to lose breath, the skin is slack, and the shape is not beautiful. Don't soak your tail in boiling water, lest you burn it and shrink it ugly. Dry skin changes with the seasons, and it rains constantly in summer. After the first sugar beating, it can be put into the freezer, taken out 2 hours before baking and dried indoors at about 0℃ in winter. It can be dried indoors at 8℃ in spring and autumn for about 10 hour. Don't touch each other when drying, so as not to break the skin and run out of breath. 2. There are hanging furnaces, stewing furnaces and converters, and hanging furnaces are usually used. Hanging roast duck depends on the reflection of heat, that is, the heat emitted by the flame is emitted from the upper wall of the oven door to the top of the stove, and then reflected to the duck after the top wall is heated, so it cannot be directly roasted with flame. The furnace temperature should be stabilized between 230-250℃ to avoid being too high or too low. If it is too high, the duck skin will shrink and the shoulders will be black; Too low will wrinkle the duck breast. The roasting time should be determined according to different seasons and the size and quantity of ducks, not too long nor too short. Generally speaking, it takes about 45 minutes to roast 1 2000g duck in winter, 35 minutes in summer, 40 minutes in winter and 30 minutes in summer for ducks weighing 1000g. When roasting, be careful not to roast the breast directly against the fire, so that the tender meat is easy to burn, and even cracks and bubbles may appear. Thick legs are the hardest to cook and take a long time to bake. Duck crotch is not easy to color, so it must be picked by hand. The method is: stir up the duck, shake it on the flame a few times, and dye the duck crotch. Note that the place lacking color will burn, and it will not affect other parts, especially the breast meat. There are two ways to cut a duck. One is that skin and meat are not divided, that is, a piece of skin can be cut into pieces or strips; One is the separation of skin and meat, skin first and meat later. The first method is usually adopted. The left hand holds the bone tip or neck of the duck leg, and the thumb of the right hand holding the knife can be pressed against the side of the blade. After the blade enters the meat, press the thumb against the meat slice and the knife surface and lift the meat slice.