Honey Fig Roast Duck
1.
Wash the skin with lemon and orange carefully, and take the dander for later use (use a ginger pan to make it more vigorous, if you don’t, you can peel off the skin first and then cut into fines, be careful not to cut off the white part); ginger mince for use;
2.
Squeeze lemon juice for later use;
3.
Put orange zest, lemon zest, ginger and half of lemon juice in a small bowl, add honey;
4.
Stir evenly into a sauce, set aside;
5.
Wash the duck legs and soak up the water with kitchen paper;
6.
Spread a layer of salt and pepper evenly on both sides;
7.
Heat a frying pan, add a little cooking oil, add the duck legs and fry until burnt on both sides, fry the skin side first, turn it over after coloring;
8.
Put the fried duck legs into the baking tray and sprinkle the sauce evenly;
9.
Sprinkle a little salt evenly on the surface of the duck legs, not too much, just a little bit;
10.
Preheat the oven to 190 degrees in advance, add the duck legs, and bake for 30 minutes;
11.
Take out the roasting pan and pour the soup around the duck leg on the surface of the duck leg;
12.
Pour the other half of lemon juice evenly;
13.
Cut the figs in half and dip them in the broth;
14.
Placed in the gap between duck legs;
15.
Put it into the oven again, and bake at 190 degrees for another 10 to 15 minutes;
16.
Remove and serve, pour the remaining soup in the baking dish, and it's ready.