Hanging oven roast duck is the result of the reflection effect of heat supply, that is, the flame radiates heat from the upper wall of the furnace mouth to the furnace, roasts the top wall, and then reflects it to the duck body. If the flame is not completely tied, it will immediately burn and roast. The temperature control shall be stable between 230 ℃ and 250 ℃ to prevent too high or too low. If it is too high, it will be named duck skin, which will turn black under the shoulder; Too low will wrinkle the duck breast.

烤制時间要依据时节不一样和鸭的尺寸、总数是多少而定，不可以地长或过短。一般说，冬天烤1只2000克的家鸭约45分钟，夏天只需35分鐘的模样，冬天要40分钟，夏天三十分钟。烤制时，留意不必使胸脯立即冲着火烧，因而处肉嫩非常容易烤糊，乃至会产生缝隙出泡状况。

The baking time depends on the season, the size and total number of ducks. It can't be too long or too short. Generally speaking, it takes about 45 minutes to roast a 2000 gram domestic duck in winter, 35 minutes in summer, 40 minutes in winter and 30 minutes in summer. When baking, pay attention not to make the chest burn immediately, so the meat is tender, it is very easy to burn, and even bubble in the gap.

两腿肉厚，不容易熟，烤时间长一些。鸭裆不容易着色，须用人力来挑撩，方式是：将鸭挑动，在火苗上略微摇晃两下，把鸭裆燎着色，要留意，哪儿缺色就燎哪儿，不可以危害其他位置，尤其是胸脯肉。

The legs are thick, not easy to cook, and the roasting time is longer. The duck crotch is not easy to color, so it must be lifted manually. The way is: stir the duck, shake it slightly on the fire twice, and burn the duck crotch. Pay attention to burn wherever there is a lack of color, and do not harm other positions, especially the breast meat.

片鸭方式有二种。一种是皮和肉不区分，其原是一片片带皮，能够一片片一片，也可片成条；一种是皮和肉分离片，先片皮后片肉。一般 都选用种方式，右手扶着鸭膝盖骨尖或鸭颈，左手持械大拇指能够主题活动地压在刃口的侧边上，刀头进肉后，大拇指按着肉丝及刃口，把肉丝掀下。

There are two ways to slice duck. One is that there is no distinction between skin and meat. It is originally a piece with skin, which can be piece by piece or into strips; One is the separation of skin and meat, first skin and then meat. Generally, two methods are used. The right hand holds the duck knee bone tip or duck neck, and the left hand holds the arm. The thumb can press the theme on the side of the blade. After the knife head enters the meat, the thumb lifts the shredded meat according to the shredded meat and the blade.