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What are the new ways to make duck legs?

1. Practice: wash the duck leg and cut a few knives on the duck leg with a knife to facilitate the taste. Mix soy sauce, honey, minced garlic, minced ginger, five-spice powder, salt and black pepper on duck legs and marinate for more than 30 minutes. Preheat the oven to 200 degrees Celsius, put the duck legs on a baking pan and bake for about 30 minutes. Turn over and brush with marinade until the skin is golden and crisp.

2. Various cooking methods of duck legs here are three delicious duck legs for you to try: roast duck with mushroom taro: choose fresh duck leg and mushroom taro, first cut duck leg and mushroom taro into pieces, and deodorize with cooking wine. Then, stir-fry pepper, pepper and other seasonings, stir-fry with duck pieces, add stock and beer, simmer over high heat, finally add chopped onions and persimmon peppers to improve color.

3. Beer duck leg beer duck leg is a method of combining duck leg with beer, the aroma of beer can penetrate into the duck meat and make the meat more fresh and tender. Wash the duck leg, cut the duck skin with a knife, and then marinate it with salt, pepper, five-spice powder and other seasonings. Heat the right amount of oil in the pan, add spring onions, ginger and garlic to stir-fry, then add duck legs and stir-fry until the surface changes color.

4. Braised soy sauce is a common cooking technique in Chinese food. First wash the duck legs and blanch them with boiling water to remove excess blood and fishy smell. Then, put the duck leg into the pot, add enough water, add spices such as sliced ginger, green onions, cooking wine, star anise, cinnamon, as well as seasonings such as soy sauce, light soy sauce, sugar, etc., turn to low heat and simmer until the duck leg meat is soft and rotten, and the soup juice can be thickened.

The usual home practice of roast duck legs

Main ingredients: 2 duck legs, 1 bag of barbecue sauce, ginger. Soak the duck leg in clean water for 2 hours to remove the blood. Put the soaked duck legs into a container, add barbecue sauce and ginger and grab well. Grab it well, put it in a fresh bag and put it in the refrigerator and marinate for 12 hours. Take out the pickled duck legs and put them on a baking pan. Put it in a preheated oven at 170 degrees and bake for about 30 minutes.

Put the duck leg on the baking pan and skin side up (skin up) to make the duck skin more crisp. Put the baking pan in the preheated oven, bake for about 30 minutes, then turn over and continue to bake for 30 minutes, the specific time is adjusted according to the size of the duck leg and the actual situation of the oven. During the baking process, you can properly brush the remaining marinade or honey water once or twice to increase the flavor and color.

Place the baking pan in a preheated oven, in the middle, over high heat, and bake for about 30 minutes. After 30 minutes, remove the duck leg, turn it over, brush it with honey again, and continue baking for about 20 minutes until the duck skin is golden and crisp. During the roasting process, you can prepare some pepper water or clear water and add a little white vinegar to spray the duck legs during the baking process to prevent the surface of the duck legs from drying.

The main ingredients of roast duck leg are duck leg, light soy sauce, soy sauce, cooking wine, honey, white vinegar, ginger, garlic cloves, five-spice powder and so on. The way to do this is to marinate and taste the duck legs, and then bake them until the skin is crisp and the meat is tender and smooth. Roast duck leg is a delicious home-cooked dish, which is deeply loved by everyone because of its crisp skin and tender meat. The key to making roast duck legs lies in the two processes of pickling and roasting. First of all, pickling is an important step in the success of roast duck legs.

How to make fresh and delicious roast duck legs?

In the roasting process, you can use a brush to dip honey water (a mixture of honey and water) on the duck leg to increase color and flavor. Turn the duck leg at regular intervals to ensure that all sides are heated evenly. Check the ripeness of the duck leg when the baking is nearly complete, you can stick a toothpick or fork into the thickest part of the duck leg. If the juice is clear, the duck leg is fully cooked.

Hang dry: hang the pickled duck leg in a ventilated place and let the moisture on the surface of the duck leg dry naturally. This will make the duck legs more crisp during the roasting process. You can also use an electric fan to dry, but be careful not to blow too dry. Color: before roasting duck legs, you can first brush the surface of duck legs with a mixture of honey and water, which can increase the color of duck legs and make them more attractive.

Pickling: marinating the duck leg with seasoning can increase the flavor of the duck leg. The commonly used seasonings are salt, light soy sauce, old soy sauce, five-spice powder, honey, cooking wine and so on. The curing time is generally 3-4 hours, which can also be adjusted according to individual taste. When pickling, make sure that the surface and interior of the duck leg fully absorb the seasoning, so that the roasted duck leg will be more tasty. Hanging paste: in front of the roast duck leg, you can hang the duck leg with a thin layer of paste.

Brush honey and color: in the baking process, you can brush honey water (a mixture of honey and water) many times, which can not only increase the sweetness of duck legs, but also make the skin look attractive golden yellow. After brushing honey water each time, you can bake it in the oven for a few minutes again to dry the honey water on the surface of the skin to form a crisp layer of honey juice.