Roast duck leg 【ROAST DUCK】

Overview

My favorite duck cooking is roast duck. Today I roasted two duck legs, one for each person. When I ate, I held the duck leg in one hand and a spoon in the other, just like a child. After blanching the duck legs, there will be a lot of duck feathers, so they need to be processed for more than half an hour; use pliers to clean them bit by bit. So when I was dealing with it, I thought that restaurants outside would not sit on a chair and deal with it one by one like me. That means that all the ducks eaten in the restaurant had their feathers in their stomachs. After thinking about it, I still won’t eat ducks from outside in the future. The roast duck I made by myself tastes very good, as long as the marinating time and roasting time of the duck are correct; I almost didn’t use the dipping sauce, because the duck was marinated for two days and two nights and it was very delicious; my husband still ate it with relish. Now every time he sees duck legs at the market, he will ask me if I want to buy duck legs and roast them at home, haha. . I guess he was addicted to it. .

Tags

• hot dishes
• common dishes
• meat dishes
• brown sugar
• chenpi
• ginger
• honey
• light soy sauce
• onions
• oyster sauce
• secret braised sauce
• sesame oil
• star anise
• sweet noodle sauce
• zanthoxylum bungeanum
• duck legs
• fine sugar
• fragrant leaves
• garlic
• ketchup
• salt
• water

Ingredients

Steps

1. 1 Prepare the marinade, slice the ginger, shred the onion, cut the green onion into sections, and shred the tangerine peel. You can leave the peel when eating the oranges. I forgot and threw it away, so I used the old tangerine peel, sliced garlic, and washed the star anise and fish maw.

   

2. 2 Put all the ingredients except honey into a bowl and mix well.

   

3. 3 Then pour in the marinade.

   

4. 4 Mix marinade and seasonings well.

   

5. 5 Wash the duck legs and remove the duck feathers.

   

6. 6 Put the processed duck legs into a plastic bag and cover them with two plastic bags.

   

7. 7 Pour the mixed seasoning and marinade into the duck legs.

   

8. 8 Knead the plastic bag a few times so that the ingredients can be evenly wrapped into the duck legs.

   

9. 9 Use a sealing strip or tie the mouth of the plastic bag. Refrigerate for 2 days and 2 nights, turning over during the period.

   

10. 10 Mix the sweet noodle sauce for dipping with brown sugar, sesame oil, and water.

    

11. 11 After mixing, put it in a pot and steam until hot.

    

12. 12 Put an appropriate amount of water into the pot, and the water must cover the duck legs. Don't use any marinade left after taking the duck legs out of the refrigerator.

    

13. 13 After the water in the pot boils, add the duck legs and simmer for 3 minutes over high heat.

    

14. 14 After blanching, pick up the duck legs and wipe them dry with kitchen paper. There will still be a lot of duck feathers at this time. The ducks that have been blanched will be easier to handle. You can use pliers to clean the duck feathers.

    

15. 15 Place the prepared duck into the grill, and place a piece of tin foil on the bottom of the baking pan to catch the oil.

    

16. 16 Wrap the base of the duck legs in tin foil. Preheat the oven to 200 degrees.

    

17. 17 Place in the middle rack of the oven and bake at 200 degrees for 10 minutes. Roast the surface of the duck legs first.

    

18. 18 After 10 minutes, take it out and flip it over to the other side, continue to bake at 180 degrees for 15-20 minutes.

    

19. 19 At the last 10 minutes, take out the duck legs, brush both sides of the duck legs with honey, and bake in the oven for another 10 minutes.