Name: Duck Legs in Sauce
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 3 pcs Duck leg; 3 tablespoons Cooking Wine; 1 tbsp Soy sauce; 10 pcs crystal sugar; 1 teaspoon salt; 3 slices ginger; 5 pieces shallot; 3 pcs star anise; 1 piece Cinnamon; 1 piece Dried chili; 3 slices Bay leaf

Duck Legs in Sauce

by XPanda_

4.6 (1)

Favorite

Difficulty

Easy

Time

Serving

The nutritional value of duck legs is very high. The protein content of the edible part of duck meat is 16%-25%, which is much higher than that of livestock meat. The protein of duck leg meat is mainly sarcoplasmic protein and myosin. The other part is interstitial protein, which contains water-soluble collagen and elastin, in addition to a small amount of gelatin, and the rest is non-protein nitrogen. The more nitrogen-containing extracts of meat, the more delicious it tastes. Duck meat contains more nitrogen extracts than livestock meat, so duck meat is delicious. Old duck meat has more nitrogen extracts than young ducks, and wild ducks contain more nitrogen extracts. Therefore, the soup of old ducks is more delicious than young ducks, and the taste of wild ducks is better than that of old ducks. In addition, adding a small amount of salt during cooking can effectively dissolve the nitrogen-containing extract and obtain a more delicious broth.

Duck Legs in Sauce

1. Blanch duck legs and wash

2. Add cooking wine

3. Add water to the duck legs, add cinnamon, star anise, bay leaves and chili

4. Add sliced ginger and green onion knot

5. Put rock candy

6. Put a spoonful of salt

7. Bring to a boil

8. Add 1 tbsp dark soy sauce

9. Simmer for 40 minutes

10. Collect the juice over high heat, and cut into pieces after cooling

Tips:
The duck legs you buy may be oilier, so you can remove the excess oil beforehand. The amount of chili is less, and the duck legs in sauce are sweeter and more delicious.