Crispy Duck Leg

Name: Crispy Duck Leg
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Duck leg; Some shallot; Some spices; Some salt; Some Braised soup; Some Cooking Wine; Some ginger

by Liaonan Crab

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

【Crispy Duck Legs】
I made this dish during the Chinese New Year last year, and everyone liked it. Therefore, it is interesting to keep cooking this year’s New Year’s dishes. During the whole year, I never thought to make this dish. I remembered it again when I celebrated the Chinese New Year alone. Is it necessary to give it a sacred duty and want it to be a representative of the New Year’s dishes? ? Haha, but this dish is indeed very convenient to serve customers. It is made in one go, and it can be served after eating. The taste is also great, and it will naturally be preserved.
The same method is also good for making the whole duck. It is better to make the duck legs if it is made at home. So only the duck legs are used instead of the whole duck.
Ingredients: Duck Leg Ingredients: Onion, ginger, spice, braised soup, salt and cooking wine

Ingredients

Some Duck Leg
Some Shallot
Some Spices
Some Salt
Some Braised Soup
Some Cooking Wine
Some Ginger

Crispy Duck Leg

1. Buy the duck legs and wash them with salt water.

2. Bring the braised soup to a boil for later use.

3. Add green onion and ginger cooking wine to blanch water.

4. The blanched duck legs are cleaned of surplus hair and cleaned up.

5. Bring the duck leg braised soup to a boil over high heat, turn to low heat and cook for 20 minutes, then simmer in the pot. Because the braised soup is different, add salt and spices as appropriate.

6. Boil the duck leg with the soup again, remove the duck leg to remove the water vapor, and let it cool sufficiently. Use red vinegar maltose and honey to make a crispy water (this is my own preparation, I tried to adjust it, I need a crispy water formula), brush the crispy water on the duck leg and let it dry.

7. Raise the pot and burn the oil.

8. Heat the frying pan, fry the duck legs in the pan until they change color and come out of the pan.

9. You can change the knife before serving. It can be matched with dry seasoning, rubbing pepper, salt and pepper, or not, it is more casual.

Tips:
1. The braised soup is readily available. The preparation method is relatively simple. The bone broth is boiled repeatedly with spices and salt.
2. If the brine is not used for a long time, it needs to filter residue and boil it regularly.