Braised duck legs

Overview

Duck meat is warming and tonic without causing internal heat. It strengthens the spleen and stomach, makes it easy to digest, and enhances resistance. The duck legs have been braised in a marinade, which satisfies the baby's cravings without being greasy. My husband can also pair it with a glass of wine. Wouldn't it be a leisurely meal...

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• maternity
• summer recipes
• lunch
• famous dishes
• angelica dahurica
• cao guo
• garlic cloves
• green onions
• laolu
• lilac
• red yeast rice
• star anise
• zanthoxylum bungeanum
• duck legs
• fragrant leaves
• ginger
• salt
• soy sauce

Ingredients

Steps

1. 1 Clean the duck legs and soak them in cold water for a while to remove the blood

   

2. 2 Pour duck legs into boiling water and skim off the foam

   

3. 3 If there is no blood, take it out and rinse it with cold water for a while to tighten the duck skin and keep it in good shape

   

4. 4 In the pot, add the brine and enough water to cover the duck legs, and add all the seasonings in the ingredients column. You don’t have to add the brine if you don’t have the brine. Let it boil over high heat for ten minutes, and over medium-low heat for about 35 minutes. The chopsticks can be inserted into it. If it is too rotten, the shape will not be good. Turn off the heat and simmer overnight. It will be delicious, soft and in good shape.

   

5. 5 Duck legs that had been stuffed with the skin down all night. It can be eaten cold, or you can boil it again, cut the duck legs into sections, add an appropriate amount of marinade to the pot and pour over it.