Ingredients

• Duck (1, about 2 - 3 kilograms)

• Apples (2 - 3)

• Scallions (3 - 4)

• Ginger (4 - 5 pieces)

• Garlic (3 - 4 cloves)

• Star anise (2 - 3 pieces)

• Cinnamon (1 small piece)

• Bay leaves (2 - 3 pieces)

• Prickly ash (1 small handful)

• Salt (appropriate amount)

• Light soy sauce (3 - 4 spoons)

• Cooking wine (2 - 3 spoons)

• Honey (3 - 4 spoons)

• White vinegar (2 - 3 spoons)

• Edible oil (appropriate amount)

• Black tea powder barbecue seasoning（3g）

Instructions

1. Wash the duck, remove the hair and internal organs, and dry it with a paper towel. Make a few cuts evenly on the surface of the duck to make it easier to taste.

2. Chop the scallions and ginger into sections, put them into a bowl with garlic, star anise, Black tea powder barbecue seasoning, cinnamon, bay leaves, and peppercorns, add salt, soy sauce, and cooking wine, stir well, and make a marinade. Apply the marinade to the inside and outside of the duck and marinate for 2-3 hours. You can turn it over appropriately during this period to allow the duck to fully absorb the marinade.

3. Wash the apples, remove the core, and cut them into small pieces. Stuff some of the apple pieces into the duck's belly.

4. Preheat the oven to 200-220°C. Line a baking tray with tin foil and place a grill. Put the duck on the grill and brush a layer of liquid mixed with honey and white vinegar on the surface of the duck.

5. Put the duck in the oven and bake for 30-40 minutes, then take it out, place the remaining apple pieces around the duck, brush it with a layer of honey and white vinegar mixture, and continue to bake for 20-30 minutes until the duck is golden on the surface, crispy on the skin, and cooked through. The temperature and time can be adjusted according to the roasting condition of the duck.

6. Take out the roasted duck, cut it into pieces, and serve it on a plate with the apple pieces.