How to process preserved duck cake?

Cured duck cake is a traditional pickled product, which is made by eviscerating naked ducks, boneing whole ducks, adding auxiliary materials, pickling and drying in the sun. The finished product has bright color, golden skin color, bright red meat color and sweet steamed skin. The preserved duck cake in Nanning, Guangxi is very famous.

Formula: 1 duck, 40g soy sauce, 60g sugar, spiced powder, ginger juice and 0.5g sodium nitrate.

After slaughter, the viscera, wings, feet and mouth are removed, and the whole duck is boned to keep the meat quality intact. Mix soy sauce, sugar, ginger juice, allspice powder and sodium nitrate evenly, marinate the duck for 5-8 hours, and then mix 1-2 times to make the duck tasty. Spread the salted duck on the bamboo curtain and air it for 3-4 days until the duck is completely dry, which is the finished product.