Secret Crispy Duck

Name: Secret Crispy Duck
Total time: 1 h 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 Duck leg; 10g Fennel seeds; 1 tablespoon Oyster sauce; 1 tablespoon Five spice powder; 15g White vinegar; 15g honey; 8g Chopped dried parsley; 1 piece ginger; 2 tablespoons salt; 1/2 spoon Sugar; 2 tablespoons Soy sauce; 1 tablespoon Cooking Wine

by Heart clear as water and pale as clouds

4.8 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

2

This roast duck leg was marinated yesterday afternoon. I used my own seasoning. I didn’t use any barbecue ingredients. I also added some chopped parsley. This little herb is very useful. It can be used with roast duck legs. There is a special flavor inside. The roasted duck legs are bright in color and full of fragrance. They are crispy on the outside and tender on the inside. The taste is endless. The taste of roasted duck legs made by yourself is not inferior to those bought outside. You can make the taste of a Ximei restaurant, and make the delicious delicacy at home! Absolutely good value for money.
The fatty acids in duck meat have a low melting point and are easy to digest. It contains more B vitamins and vitamin E than other meats, which can effectively resist beriberi, neuritis and various inflammations, and also anti-aging. Duck meat is rich in niacin, which is one of the two important coenzyme components of human meat. Since ancient times, folks have believed that duck is the most ideal tonic, and it can be eaten by most people. Parsley is the most commonly used food ingredient along the Mediterranean coast. It is rich in vitamins a, b, c, calcium, iron and minerals; it can diuresis, remove cystitis and urethral stones; prevent skin aging, promote the digestive system, and Relieve rheumatism and arthritis.

Secret Crispy Duck

1. Three duck-side legs, soak in water for at least half an hour to completely remove blood particles, and then use toothpicks to make small holes for the taste

2. Wash and slice ginger

3. Spread the duck legs with 2 tablespoons of salt, put the salted duck legs in a small bowl, pour 2 tablespoons of dark soy sauce, 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of five-spice powder, 1 tablespoon of cooking wine, 1/2 Spoon sugar, 10 grams of fennel seeds, sprinkle 8 grams of dried parsley, put on disposable gloves, massage for about five minutes to make it delicious, and marinate for more than 12 hours

4. Wrap the marinated duck legs in tin foil

5. Wrap all the duck legs and place on a non-stick baking tray

6. Preheat the oven, bake at 200 degrees for 50 minutes

7. Mix a bowl of crispy water with the ratio of honey and white vinegar at 1:1

8. After 50 minutes, take the duck leg out, open the tin foil, and leave only the tin foil that wraps the scorched part of the duck leg

9. Brush the honey and white vinegar mixture evenly on each duck leg

10. Put it in the oven at 200 degrees and continue to bake for 15 minutes, take it out and repeat step 9 again, brush the honey white vinegar sauce, and bake at 200 degrees for another 15 minutes

11. The roast duck leg is golden brown, it’s very tempting, isn’t it?

Tips:
1. The duck leg produces a lot of oil during roasting, so the oil and water inside must be drained in the middle, otherwise it will be easy to bake and turn black;
2. The key to crispy skin lies in the ratio of crispy skin and water, the roasted duck leg skin is tender and very tasty;
3. The duck leg bones are wrapped with tin foil to prevent burning;
4. Put honey and white vinegar on the top to make the duck skin feel crispy. And the color is very beautiful when baked. You can brush the honey directly without white vinegar. If the honey is too viscous, you can dilute it with a little water before brushing;
5. Marinate the duck legs overnight to add more flavor. If you can't wait that long, you can use it for 2-3 hours.