Use your home oven to cook roast duck

Overview

My wife suddenly said in the morning that she wanted to eat roast duck. I had been buying it outside, so I promised to buy it at noon. When I opened the refrigerator and saw the duck legs I bought a few days ago, I suddenly thought, why not make it myself? Just do it, even though time is tight.

Tags

• baking
• honey
• duck legs
• salt
• soy sauce

Ingredients

Steps

1. 1 Take out the duck legs to defrost and then blanch them. It is recommended that all meat be blanched to reduce toxins as much as possible. (In the past, chickens and ducks were produced in a year, but now they are produced in a month. Think about what we have given them to grow at the speed of a meteor)

   

2. 2 Remove the scum. If there is any area that the water cannot reach, scoop water and pour it over. If no scum comes out, just roll it for three minutes.

   

3. 3 Take it out, apply salt and soy sauce and marinate for an hour (I was in a hurry this time, so the best is to marinate for 24 hours).

   

4. 4 Apply on both sides.

   

5. 5 Brush with honey or maltose. If it's too thick, add some water. If you don’t have honey or maltose, use sugar water.

   

6. 6 There was no grill, so I found a steaming rack.

   

7. 7 Preheat the oven to 200 degrees for 5 minutes, put the duck in, and heat to 170 degrees for 25 minutes. Place skin side down on grill.

   

8. 8 Take it out and brush it again, and heat it up and down to 170 degrees for 15 minutes. Skin side up. Out of the oven.

   

9. 9 Cut and plate. You can adjust some sauce, if you can cut some scallions, slice the duck thinly, and wrap it in pancakes, it will taste better. . . . He swallowed and took another swallow.