How to make preserved duck delicious?

Materials for making preserved duck:

Material: duck1750g

Seasoning: 250 grams of salt.

Features of preserved duck:

Delicious and sweet, with a bright complexion.

The practice of preserved duck:

1. Slaughter and wash the ducks, and remove the internal organs and dirt.

2. Cut off the wings of the slaughtered duck and the feet below the knee.

3. Slaughter the duck from the tail thigh to the neck wishbone and break the chest.

4. Cut off the ribs on both sides from the neck with a knife, and cut off six or seven ribs.

5. Then cut the duck's chin and tongue from the duckbill.

6. Wipe the duck's head and neck evenly with 200 grams of refined salt, and then put a pinch of salt on the wings and leg bones with 50 grams of refined salt. Marinate the duck overnight.

7. The next day, soak the salted duck in cold water for about two or three hours until the salty taste of the duck has faded, then take it out of the pot and expose it to the sun.

8. When drying dried salted duck, first spread the duck's inner cavity upward with a bamboo curtain with sparse eyes, then dry it in the sun for two hours, and then turn the duck's back upward for shaping, which looks like Duck Nan'an and has a good shape. When you feel comfortable, put on a rope loop and hang it with a bamboo pole before drying.