Roast duck legs

Overview

Duck meat is rich in nutrients. It is a cold meat and a good food tonic in hot weather.

Tags

• cold dishes
• home cooking
• angelica dahurica
• bai kou
• cao guo
• chenpi
• light soy sauce
• lilac
• oil
• old soy sauce
• star anise
• zanthoxylum bungeanum
• cumin
• duck legs
• fragrant leaves
• ginger
• salt

Ingredients

Steps

1. 1 Wash the duck legs, add 10 grams of chopped ginger to the pot, bring to a boil, add white wine, cook for three minutes, skim off the white foam, remove and drain. Heat oil in the pan, add the duck legs and fry until golden brown on both sides.

   

2. 2 Add 1200g of water to the wok, wrap all the seasonings in gauze, put it in the pot, bring it to a boil over high heat, then reduce the heat to low for 8 minutes, add the fried duck legs, and pour in light soy sauce and dark soy sauce. Simmer over low heat for fifty minutes, add an appropriate amount of salt and cook for ten minutes, then turn off the heat.

   

3. 3 Continue soaking in the pot until the water becomes warm and take it out.

   

4. 4 Cut into pieces and put on a plate, the texture is soft and fragrant 😃😃