Braised Duck Legs

Name: Braised Duck Legs
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 Duck leg; 1 tablespoon Oyster sauce; 1 tablespoon Cooking Wine; 1 tablespoon Soy sauce; 2 tablespoons Sugar; 1 teaspoon (can be saved) salt; 1 teaspoon pepper powder; a little Chicken Bouillon Powder

by Liu Dahua 266

4.7 (1)

Favorite

2

Difficulty

Easy

Time

15m

Serving

2

Recently, because of swine fever, I have not dared to eat a bite of pork, and chicken is also a long-term problem meat. Although beef and mutton are good, they can’t be eaten every day. For our meat-eating children, occasionally eating duck meat is both fresh and delicious, safe and nutritious. This big duck leg is accompanied by a large bowl of rice. He is alone. Second light!

Ingredients

1 Duck Leg
1 tablespoon Oyster Sauce

Buy on JD Buy on Amazon
1 tablespoon Cooking Wine

Buy on JD Buy on Amazon
1 tablespoon Soy Sauce

Buy on JD Buy on Amazon
2 tablespoons Sugar

Buy on JD Buy on Amazon
1 teaspoon (can be saved) Salt

Buy on JD Buy on Amazon
1 teaspoon Pepper Powder
a little Chicken Bouillon Powder

Buy on JD Buy on Amazon

Braised Duck Legs

1. Wash the duck legs, boil enough water that has not passed the duck legs, and blanch the duck legs for one minute.

2. After drenching the water, make a few strokes diagonally on the surface to make it easier to taste.

3. Pour an appropriate amount of oil into the pot and heat it to 50% hot, add the sugar, and slowly boil the sugar color on a low fire.

4. After the sugar color is boiled, add the duck legs and fry both sides until golden brown.

5. Then sprinkle half of all the seasoning on one side, turn the other side and sprinkle the other half of the seasoning.

6. Add water that is almost half the duck leg, bring to a boil, turn to low heat and simmer.

7. Turn over halfway, about 15 minutes, during this period, keep the fire low.

8. When the soup is thick, turn to medium heat. Open the lid to collect the soup. Be careful not to dry it completely. Save it for later pouring the juice or pour it on the rice to taste better.

9. Take out the duck legs and pour the sauce on them.

10. The color is ruddy and the fragrance is strong.

Tips:
1. The seasoning can be increased or decreased or adjusted according to your own taste.
2. Adjust the braising time appropriately according to the size and quantity of the duck legs cooked by yourself.