1. Clean the two duck legs and pluck the hairs on the epidermis
2. Put soy sauce, oyster sauce, cooking wine, sugar, salt to marinate
3. Use chopsticks to pierce a few more holes in the thick meat, which is more conducive to the taste
4. Marinate the duck legs overnight, turning over several times if you have time in the middle, which is more conducive to the marinade
5. Spread tin foil on the baking tray and spread the duck legs flat on top
6. Put into the preheated oven, 210 degrees, middle level, 30 minutes
7. When the time is up, take it out, turn it over, use absorbent paper to absorb the excess grease on the baking pan, so that too much oil will not splash into the oven, and then continue to bake it in the oven for 15 minutes, 210 degrees
8. When the time is up, take it out, turn it over, brush a layer of honey on the surface, and then send it to the oven, 165 degrees, 10 minutes
9. Baked, ready to eat
10. Can also be sliced and eaten
11. Bring the marinated meat to a boil on low heat, and pour an appropriate amount on the sliced duck leg
12. Duck leg slices drizzled with sauce, more delicious
13. Come and try it too, what are you waiting for, start eating!
Tips:Duck legs are pierced and marinated one day in advance. There is time to turn over several times in the middle to add more flavor; when roasting, the temperature is first high and then low; do not waste the sauce of the marinated meat. After boiling, there will be some impurities. Just remove it with a spoon, and the sauce is poured on the slices, which is even more delicious!
