1. Prepare the marinade, shred the onion, slice the ginger, wash the duck legs, soak in water for 2 hours to remove blood. (Because I bought frozen duck legs, soak them in clean water for several hours to remove the blood and fishy smell)
2. Take a larger container and put the duck legs in the dried water. Use a fork to make some small holes on the surface of the duck legs. This is to let the duck legs taste faster.
3. Add onion shreds, ginger slices, light soy sauce, sugar, cooking wine, Orleans marinade and other marinade ingredients to the processed duck leg.
4. Grasp it thoroughly and massage the duck leg with your hands for a while, which will make it more delicious. Cover the processed duck legs with plastic wrap and marinate for at least 4 hours. (If you have enough time, you can marinate overnight, which will taste better)
5. Put the marinated duck legs into the baking tray, put them in the preheated oven, and bake at 170 degrees for 30 minutes.
6. Bake at 170°C for 30 minutes, take it out, and brush with a layer of crispy water. (Basic crispy water mixed with honey + white vinegar)
7. The duck legs brushed with crispy water are put into the oven again, the oven temperature is adjusted to 180 degrees, and the duck legs are baked for another 10 minutes before being taken out. (Each oven has different tempers, and the specific baking time is adjusted according to the temper of the oven. If you can’t grasp it, you can always observe and adjust it in time)
Tips:1. A longer pickling time will make it more delicious.
2. In the roasting process, the surface of the duck leg is brushed with crispy water. The roasted duck leg has a better taste and more beautiful color. The simple crispy water is honey + white vinegar, with a ratio of 1; 2. Just fine.
