1. Wash the duck legs, dry them, and absorb the moisture on the surface with kitchen paper.
2. Chop the garlic and pound it into garlic paste.
3. Make two cuts on the surface of the duck leg, then mix the minced garlic and all other seasonings to marinate the duck leg, put it in an airtight container and marinate in the refrigerator for 12 hours.
4. Cover the baking tray with tin foil, put the marinated duck legs on top, wrap the duck elbow with tin foil to prevent it from being burnt.
5. Preheat the oven at 220 degrees for 10 minutes, put the duck legs in the roast, and cover them with tin foil (the picture is not yet covered).
6. After roasting for 10 minutes, take the duck legs out, brush them with cooking oil, and bake them in the oven for 10 minutes. Do not cover them with tin foil this time, so that the surface will be roasted with a more beautiful color. When the time is up, take out the roasted duck leg immediately.
7. This is the duck leg that just came out of the oven. Isn't it ugly? Because it is mixed with the broth and crumbs roasted next to it, it doesn't look good.
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