How to make Beijing Roast Duck?

Materials: 1 duck, 5-spice powder, bay leaves, fresh lemon slices, glutinous rice wine, soy sauce, white vinegar, ginger powder, star anise, clove powder, cinnamon, peppercorns, fennel, seafood sauce, honey.

Steps:

1. Clean the whole duck and set aside.

2. Mix appropriate amount of five-spice powder, ginger powder, star anise, cloves, cinnamon, peppercorns, cumin and pound them into powder.

3. Mix the seafood sauce with honey 2:1, pour the pounded spice powder into the sauce and mix well.

4. Cut a small hole in the duck's lower abdomen, fill the duck's abdomen with the sauce, and seal the cut with a clean bamboo stick.

5. Put the bay leaves, fresh lemon slices, rice wine, soy sauce, white vinegar, star anise, and honey into cold water and cook over high heat for five minutes.

6. Pour the cooked soup over the duck repeatedly.

7. Place the poured duck in a ventilated area for about eight hours until dry.

8. Mix soy sauce and honey to make the sauce, use a brush to evenly spread on the duck, coated duck together in a tray, wrapped in tinfoil, put into the oven, 180 degrees baked for 90 minutes, in the middle of a flip.

9. Roasted duck out of the oven and sliced well on a plate.