Name: Braised Duck in Oil
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs Duck leg; Some oil; Some salt; 5 pieces Chives; Some ginger; Some Highly Liquor; Some Thirteen incense; Some Dried pepper; 1 piece star anise; 1 piece Tsaoko; 1 piece Sanna; 2 pcs White button; Some Fennel; 2 tablets Bay leaf; a small piece Cinnamon; 2 capsules clove; Some Tangerine peel; 5 Dried chili; Some Cooking Wine; Some Soy sauce; 10g crystal sugar; 15g Sugar; 1 tablespoon maltose; 3 cloves garlic

Braised Duck in Oil

by 1 coarse tea and light rice 1

4.9 (1)

Favorite

Difficulty

Normal

Time

Serving

Boiled duck in oil is a famous delicacy in Leshan, Sichuan. It has the characteristics of ruddy color, slightly sweet skin, tender meat, pleasant aroma and long aftertaste.
I remember when I was young, as long as there were guests at home or during the Chinese New Year, my mother would always buy one to entertain the guests. This is also the one I look forward to the most, and I still can’t forget its taste.
In order to make myself and my family eat more healthy and assured, I decided to learn how to make it myself.
It is not convenient to make whole ducks, so I chose duck legs, because duck legs are more convenient to operate, and there are more lean meat, which makes them very enjoyable! "

Braised Duck in Oil

1. After washing the duck legs, add salt and high-grade liquor

2. Then put in thirteen incense and knead well, and put marinade on each place

3. Cover with plastic wrap and put it in the refrigerator to marinate for more than 12 hours

4. Chives knotted, ginger smashed and various spices

5. 10g rock sugar

6. Pour water (approximately 1000g) into the pot, pour in the ingredients of Step 4 and Step 5, then pour in the cooking wine, dark soy sauce, light soy sauce and salt. Bring to a high heat and simmer for 40 minutes.

7. Pour a little oil into the pot (if there is too much oil, the oil will splash out when you pour water, I have a bit too much oil), and then add 15g sugar to the pan and fry slowly.

8. Stir-fry until the color turns brown and red and pour into a bowl of water (be careful not to burn)

9. Pour the sauteed sugar-colored soup into the brine pot, add the marinated duck legs, boil, turn to low heat and marinate for one hour

10. Add a little water to the maltose. If it is not easy to make, you can mix thoroughly with warm water

11. After the duck legs are marinated, remove the water and brush with a layer of maltose

12. Raise the oil pan (a little more oil) and turn on medium heat

13. After the oil is heated, grab the top of the duck leg with one hand (wrap it with kitchen paper to prevent it from being scalded), and use the other hand to scoop the hot oil on the duck leg until the duck skin changes. It can be brownish red

14. Chop into pieces and sprinkle with chili noodles and pepper noodles and enjoy! Very delicious

Tips:
1: Duck legs are more delicious when marinated for a longer time
2: If the home has 6 steps, it can be omitted. Just use old brine
3: Be careful not to burn the sugar-colored oil after frying, pour water after frying the sugar-colored oil
4: After brushing a layer of maltose and blanching in oil, the skin of the duck leg will be crisper and the color will be more beautiful