Roasted Duck Legs with Pesto

Name: Roasted Duck Legs with Pesto
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Duck leg; Some Garlic sprouts; Some garlic; Some ginger; Some White wine; Some Oyster sauce; Some Red chili; Some Black pepper; Some Sugar

by HumiL

4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

The way of braising is simple and tasty, and the meat has a strong aroma.
Duck legs are slightly softer than duck breasts, and a little bit of spiciness is more appetizing. "

Ingredients

Some Duck Leg
Some Garlic Sprouts
Some Garlic
Some Ginger
Some White Wine
Some Oyster Sauce
Some Red Chili
Some Black Pepper
Some Sugar

Roasted Duck Legs with Pesto

1. Peel garlic, slice ginger, and cut garlic sprouts into sections.

2. Marinate the duck legs with salt, white wine and black pepper for a while.

3. Turn on the rice cooker, with the duck skin facing down, and fry for 2 to 3 minutes.

4. Stir the oil and add garlic, ginger slices and garlic sprouts. Turn over and fry for 2~3 minutes.

5. Add oyster sauce, sugar, red pepper and appropriate amount of water.

6. Simmer for about 10 minutes. If the taste is not enough, add a small amount of salt to taste.

Tips:
1. Garlic green can be added last.
2. Use an electric rice cooker to cook it in the same way as an ordinary pot.
3. Duck meat can be cooked, and it does not need to be cooked for too long.