Step 1

Cut the pork plum meat into pieces, and the duck leg meat is skinned and boneless.

Step 2

Cloves, black pepper, juniper berries, star anise are crushed into a wall breaker and mixed well with salt to obtain marinade salt.

Step 3

Put the duck leg, pork plum meat, marinade salt, garlic slices, thyme, bay leaves, white wine, brandy, and water together and stir well, wrap plastic wrap and put it in the refrigerator to marinate for 12 hours.

Step 4

Put the marinated duck leg meat and pork plum meat in a meat grinder and twist the meat into minced meat, then beat vigorously with a blender. Add the cut frozen foie liver and mix well.

Step 5

Stuff the mixed meat into the neck of the boneless duck and tie the mouth with a string. Vacuum and put in a thermostat and cook slowly at 65 degrees for 2 hours.

Step 6

Put the cooked duck neck in the refrigerator for 12 hours, dry the moisture on the surface of the duck neck. Mix soybean oil and honey and apply to the surface of the duck neck.

Step 7

Put in the oven and steam and bake at 220 degrees for 13 minutes. (When there are 6 minutes left, turn the duck neck over to make it even in color)