Peking duck is a time-honored Chinese specialty. Its golden, crispy skin encases tender, fragrant, and succulent meat that is simply mouthwatering. To produce an exceptional Peking duck, not only must the cooking technique be masterful, but the selection of the duck carcass is equally crucial. A Peking duck carcass producer is a manufacturer dedicated to breeding and selling high‑quality duck embryos. The flavor and texture of the finished dish are closely tied to the quality of the duck embryo: superior embryos boast finely textured, tender meat with low fat and moisture content, making them more receptive to seasoning and enhancing their overall taste after roasting.

　　Materials:

　　Main ingredient: half a duck

　　Seasonings: 1 tablespoon chopped scallions, 1 teaspoon minced ginger, to taste star anise, 1 teaspoon cooking wine, 1 tablespoon light soy sauce, 1 tablespoon dark soy sauce, to taste Sichuan pepper powder, 10 grams honey, 5 grams white vinegar.

　　A roasted duck carcass manufacturer shares the steps for preparing roast duck:

　　1. Carefully remove any remaining debris from both the inside and outside of half a duck, then rinse thoroughly with clean water. Rub a small amount of salt all over the duck, inside and out, and place it in a food storage container or bowl.

　　2. Add dark soy sauce, light soy sauce, minced ginger, chopped scallions, Sichuan pepper powder, and star anise powder (powdered seasonings help the flavors penetrate more evenly), along with one tablespoon of cooking wine. Use your hands to rub the marinade evenly over both the inside and outside of the duck, massage for a few minutes, then place it in a sealed plastic bag or transfer it to an airtight container, cover, and refrigerate for one day or overnight.

　　3. Remove the marinated duck halves, pick out the marinade, arrange them on a plate with the skin side up, and place them in a well-ventilated area to air-dry the skin.

　　4. If you’re not using a pre‑prepared duck carcass, combine honey and white vinegar in a bowl and stir well to make the crispy glaze.

　　5. Dip a brush into the crisp‑skin glaze and evenly coat the entire duck.

　　6. Once again, pat the duck skin dry, then place it in a preheated oven at 180°C and bake for 30 minutes.

　　7. Remove the duck and brush it evenly with the crispy‑skin glaze once more. Wrap the tips of the duck wings and legs in aluminum foil, and make sure to cover any areas where the duck bones might be exposed (I forgot to photograph this step until I noticed).

　　8. For the third time, pat the duck skin dry, then place it in a preheated oven at 220°C and bake for 30 minutes.