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1. Duck selection: The more fat the better. It is best to have tender ducks that have not been laid or have not changed their hair.
2. Marinated: After slaughtered, wash with a half-open water, go to hair, remove the liver from the laparotomy, cut off the wings and feet, marinated in a halogen cylinder. Marinating times vary from season to season. From November to January, it must be marinated for 96 hours. From August to October, it must be marinated for 12 hours. After pickling, the duck was removed and spread with bamboo pieces (not too open), and each part of the duck body was blown with wind energy. After the water is blown dry, it is then repeatedly roasted and baked using the husk micro-fire and roasted for about 3 minutes.
Raw material formula duck (2 ~ 2.5 kg) 1 salt 100 g soil nitrate 0.5 g