Method for making smoked duck breast

The raw material is fat and tender live ducks. After slaughter, the duck is shaved and dirty, pressed into a harp shape, fresh bamboo slices are spread on the chest and abdomen, drained, put into a brine tank, and pickled with a sauce made of pepper, star anise, cassia twig, anise, dried tangerine peel, mirabilite and salt. After curing, dry in the sun or dry in the sun, then put it in a smoking cage, put the charcoal stove under the cage, add bagasse into the stove, cover the wet sugarcane skin and smoke for about 3 hours. The duck breast is purple in color, crisp in bone, fat but not greasy in meat, fresh and delicious, and fragrant in smell.