Roast duck with honey and figs

Overview

Eating duck in autumn and winter not only makes the meat fat and tender, but also moisturizes and reduces dryness - duck meat is sweet, cool and non-toxic; the fat of duck meat is very healthy, rich in B vitamins and vitamin E, and its chemical composition is close to that of olive oil, which can lower cholesterol. In "A Dream of Red Mansions", duck meat is used to cook porridge as a dietary supplement for the elderly. Duck meat is also rich in potassium. When paired with figs, which are also rich in potassium, it can protect cardiovascular and cerebrovascular health. The two complement each other. Use honey to add sweetness, lemon juice to add sourness, orange peel and lemon peel to bring a strong fruity aroma, and a little salt and pepper to bake an extremely sweet and luscious taste. Roasted figs are also sweeter and glutinous. After a bite of meat, a fig is not only a relief, but also warm and sweet, which is the finishing touch.

Tags

• hot dishes
• common dishes
• meat dishes
• old man
• beijing cuisine
• winter recipes
• banquet dishes
• dinner
• fig
• freshly squeezed lemon juice
• honey
• lemon peel
• orange peel
• duck legs
• pepper
• salt

Ingredients

Steps

1. 1 Carefully wash the skin of lemons and oranges, and remove the peelings for later use (it is more powerful to use a ginger grinder. If not, you can peel off the skin first and then cut into pieces. Be careful not to cut off the white part); mince the ginger and set aside;

   

2. 2 Squeeze lemon juice and set aside;

   

3. 3 Put orange zest, lemon zest, ginger and half lemon juice into a small bowl, add honey;

   

4. 4 Stir evenly into sauce and set aside;

   

5. 5 Wash the duck legs and drain them with kitchen paper;

   

6. 6 Spread a layer of salt and pepper evenly on both sides;

   

7. 7 Heat a frying pan, add a little cooking oil, add duck legs and fry until browned on both sides, fry the skin side first, and then flip over;

   

8. 8 Place the fried duck legs into the baking pan and sprinkle the sauce evenly;

   

9. 9 Sprinkle a little salt evenly on the surface of the duck legs, not too much, just a little;

   

10. 10 Preheat the oven to 190 degrees in advance, put in the duck legs and bake for 30 minutes;

    

11. 11 Take out the baking pan and pour the soup around the duck legs onto the surface of the duck legs;

    

12. 12 Then pour the juice of the other half of the lemon evenly;

    

13. 13 Cut the figs in half and dip the pulp into the soup;

    

14. 14 Placed in the gap between duck legs;

    

15. 15 Put it into the oven again and bake at 190 degrees for another 10 to 15 minutes;

    

16. 16 Take it out and put it on a plate, pour the remaining soup in the baking pan and serve.