How to roast duck? Talk about it?

Preparation materials of roast duck: main ingredient: Beijing stuffed duck 1500g seasoning: white sugar 200g roast duck: 1. Cut the esophageal tube and trachea between the duck's head and neck with a knife, control the blood, and soak in water at 60℃ ~ 70℃ to remove hair (evenly along the hair); 2. Then put it in cold water and pick up the fine hair with tweezers. After taking it out, it will be treated as follows. ① Inflating: Pull out the trachea from the neck knife edge, and slowly inject gas with a pump to fill all parts of the duck body, so that the skin and meat are basically separated; (2) The purpose is that the skin of the cooked duck is crisp and tender; (3) evisceration: cut a 4 cm crescent-shaped knife edge under the right wing of the neck with a sharp knife, extend the index finger and middle finger into the cavity from the knife edge, take out the internal organs and chop off the tip of the arm and the duck's feet, then plug the duck's belly with a small wooden stick (or sorghum stalk) with a diameter of 7 cm and 0.6 cm, support it on the trident, and tighten the duck skin to restore the original state; (4) Cavity washing, hook: put the duck into a clear water basin, pour clear water from the lower knife edge of the right arm, put the index finger of the right hand into the anus of the duck, and dig out the remaining intestines to make the clear water flow out of the anus. Ducks can be washed after being poured twice; ⑤ Then hook the iron hook at the duck neck 3.3 cm away from the shoulder, penetrating the left skin of the neck bone and the right skin; ⑥ Scalding the skin and hanging sugar juice: After the duck is hooked, pour boiling water on the duck to shrink the skin, then pour 2 ~ 3 spoonfuls of sugar juice on the soup and pour it all over the body; ⑦ skin drying: after scalding the skin and hanging sugar juice, the fat duck is hung in the shade to dry; ⑧ Irrigation: firstly, plug the duck anus with a cork, then pour boiling water from the knife edge of the right arm, and roast it quickly inside and tender inside; 3. After completing the above six procedures, the duck can be hung in the oven with adjusted temperature for baking; 4. When roasting, change the duck into a hanging posture according to the age and color of different parts of the duck. For example, duck breasts are the most tender. Pay attention to the duck breast facing the furnace wall after entering the furnace, which is not convenient for direct fire test, otherwise it will be easy to burn; 5. The leg meat is thick, it is not easy to cook, and it needs to be roasted for a long time. The roasting time depends on the size, fatness, sex and climate of the duck, generally roasting for 50-40 minutes; 6. The duck body is roasted to a uniform brown color, and its weight is about 300 grams lighter than when it first entered the furnace.