Home-style oven version of "Roast Duck Rice"

Overview

Home-style roast duck is not as exquisite as takeout, but if you want to eat it, you can make it yourself. You can add whatever ingredients you want...

Tags

• hot dishes
• home cooking
• preparing meals
• lunch
• dinner
• egg
• honey
• lettuce
• sweet noodle sauce
• duck legs

Ingredients

Steps

1. 1 Blanch the duck legs with hot water, air-dry, and brush with roast duck sauce (honey + sweet noodle sauce + white vinegar, ratio 2:1:2! This can be adjusted according to personal taste, if you like sweeter, more honey), air-dry, repeat brushing three times, leaving a little sauce for later brushing.

   

2. 2 Preheat the oven to 175° (preheat according to your own oven level) and bake at 185° for 30 minutes.

   

3. 3 The way it looks after the first pass of roasting, brush it with sauce again, turn it over and test for another 30 minutes, the same 185° (this temperature can be determined according to the doneness of the roast duck. If it is still relatively raw when it is taken out, you can increase the temperature).

   

4. 4 This is how it looks when baked, a little burnt, but the burnt areas are quite fragrant.

   

5. 5 Once the duck meat is cool, cut it and set it aside for preparation.

   

6. 6 Add soy sauce, water, oyster sauce, and sugar to the pot (you can also put in the remaining sauce for brushing the duck legs, which will make it more fragrant). Add the tofu and boiled duck eggs (I use duck eggs here, but eggs can also be used). Let it sit for 10 minutes. Cover and cook over medium-low heat for 10 minutes.

   

7. 7 There is a self-adjusted sauce here. Add oil to the pot and stir-fry garlic to bring out the flavor. Add soy sauce + oil + sugar + water. Arrange all the ingredients on a plate and pour the sauce in the middle of the rice.

   

8. 8 I made it myself, you can cut the duck meat into as big a piece as you want~(＾－＾)V