Honey Fig Roast Duck

Name: Honey Fig Roast Duck
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 pieces Duck leg; 2 tablespoons honey; A few Fig; 1 quantity lemon peel; 1 quantity Orange peel; 1 quantity Freshly squeezed lemon juice; Some salt; Some pepper

by Celery

4.6 (1)

Favorite

Difficulty

Easy

Time

Serving

Eating duck in autumn and winter is not only fat and tender, but also moisturizing and reducing dryness-duck meat is sweet, cool and non-toxic; duck meat has healthy fat, rich in B vitamins and vitamin E, and its chemical composition is close to olive oil, which can lower cholesterol. In "Dream of Red Mansions", porridge with duck meat is used as a dietary supplement for the elderly. Duck meat is also rich in potassium. When paired with figs that are also rich in potassium, it can protect the health of the heart and brain and blood vessels. The two complement each other.

Honey is used to increase the sweetness, lemon juice is used to increase the sourness, and the orange and lemon peels are added to bring a strong fruity fragrance. A little salt and pepper gives a very sweet and luscious taste. The roasted figs are also sweeter and more waxy. A bite of meat and another fig will not only relieve greasiness, but also warm and sweet, making it a finishing touch. "

Ingredients

2 pieces Duck Leg
2 tablespoons Honey
A few Fig
1 quantity Lemon Peel
1 quantity Orange Peel
1 quantity Freshly Squeezed Lemon Juice
Some Salt

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Some Pepper

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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;