Red wine roast duck

Overview

Roast duck is our traditional Chinese delicacy and is also very common in Western food. Of course, the roasting methods are different. If you want to roast a duck at home, you don’t need to roast a whole duck. Two duck legs are enough. How to bake it? The key is marinating. Today's red wine roast duck is a bit creative - I used both Chinese and Western seasonings. Of course, I didn't use them randomly. I also consulted some online knowledge and recipes. Otherwise, the roasted duck would taste messy and no one would eat it. Because red wine is used as the main seasoning, it can't be considered Chinese food at all. In addition, baking in the oven is not the main cooking method of Chinese food, so it can still be considered Western food. Don't be particular about eating, just close the door and gnaw with your fingers! Really delicious!

Tags

• hot dishes
• oven dishes
• foreign cuisine
• children
• beijing cuisine
• winter recipes
• lunch
• famous dishes
• honey
• light soy sauce
• old soy sauce
• thirteen-spice stir-fried vegetable noodles
• zanthoxylum bungeanum
• duck legs
• red wine
• salt

Ingredients

Steps

1. 1 Wash the duck legs, add red wine, Sichuan peppercorns, salt, thirteen spices and light soy sauce, mix thoroughly, seal and refrigerate overnight, or even 48 hours;

   

2. 2 Put the brush ingredients together into a small bowl and stir evenly;

   

3. 3 Put the marinated duck legs into a baking tray lined with tin foil;

   

4. 4 Wrap a small piece of tin foil around the leg bone to prevent it from burning; and brush a layer of brushing material on the surface of the duck leg;

   

5. 5 Put it in a preheated oven at 180 degrees, bake for 15 minutes, take it out and brush it with the ingredients, bake for another 15 minutes, take it out and brush it with the ingredients again, continue to bake for 10 to 15 minutes, until the duck legs are cooked through.