Duck Legs in Hangzhou Style Sauce

Name: Duck Legs in Hangzhou Style Sauce
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 3 Duck leg; 50g brown sugar; 80ml Rice wine; 100ml Soy sauce; A small amount pepper; A small amount Cinnamon; A small amount Bay leaf; 2 star anise; 30g ginger; 3 pcs Plum

by Yurun Begonia

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

4

Duck, one of the "four big meat", is a common meat ingredient in our lives. The meat of duck is delicate, tender and delicious. The dishes cooked with duck have always been very popular on the table. They are different. Different kinds of ducks make famous dishes with different flavors, and ducks also occupy a place in famous dishes all over the country. For example, the famous Beijing roast duck, Nanjing brine duck, camphor tea duck, etc. all have a long history. People have continuously improved various techniques and ingredients to make the duck's gourmet world show colorful colors. As a northerner, I have been deeply in love with Hangbang cuisine after I went to Hangzhou, so I have the idea of making my own Hangzhou-style sauced duck legs. The method is slightly changed from the authentic way, combining north and south. Well, after tasting it, the family gave it a thumbs up.

Duck Legs in Hangzhou Style Sauce

1. Wash the fresh duck legs with water, and see if the processed ones are clean. If there are hairs, use tweezers to pick them out;

Duck Legs in Hangzhou Style Sauce recipe

2. Put an appropriate amount of water in the pot, and then blanch the washed duck legs in the water;

3. Turn the duck legs over after blanching until one side changes color, so that each side is fully blanched;

4. After blanching, rinse the duck legs with water and soak in cold water for two minutes;

5. In the process of soaking duck legs, you can prepare the following ingredients, here is rice wine;

6. Put water in the pot, then put the bay leaves, cinnamon, pepper, star anise, and plum into the pot;

7. Put a small half bowl of brown sugar into the pot. The purpose of adding the brown sugar is to color and taste good;

8. Then put in a small half bowl of rice wine, the unique taste of rice wine makes the taste of this dish more prominent;

9. Put in a small half bowl of light soy sauce. It is best to choose the light soy sauce so that it won't taste too salty;

10. Then put the duck legs into the pot, and determine the amount of water to be added according to the size of the duck legs.

11. Boil on high heat until the soup boils, then reduce the fire source and simmer slowly over low heat;

12. Turn the duck leg upside down when part of the soup is collected, and let the other side face down for coloring;

13. Concentrate the broth, but don't fully collect it dry, leave a little bit to get out of the pot;

14. Put the duck legs in a plate, use a knife to evenly score the duck skin side with a few knives, then add coriander to garnish, a delicious Hang-style sauce duck leg is ready.

Tips:
1. Buy duck legs fresh, preferably not frozen in the supermarket;

2. In the process of collecting the juice, use a low heat to stew slowly, and the soup will be thickened, so that it will be fully flavored;

3. The rice wine in the sauce has a special taste, which is irreplaceable in this dish;

4. Decide whether to add salt according to personal taste. A light diet is good for your health!