"Duck meat" is a good health food. Because it contains a large amount of unsaturated fatty acids, it can satisfy cravings and is not easy to gain weight. Ducks are warm and benign meat and are suitable for consumption in spring and summer.
Beijing's dry climate in spring and autumn is very good for naturally drying duck blanks. The duck blanks dried with natural ventilation taste crispy and tender, and it is also the best season for eating roast duck in Beijing. In summer, duck blanks are dried slowly in a sultry and humid climate. If they are dried for a long time, they will deteriorate. If they are exposed to consecutive cloudy days, it will be even worse. A fan must be used to dry them. In winter, it is too cold in the north, and the duck blanks will freeze quickly before they can dry!
Today, let's make a roast duck leg suitable for home making. It is simple to make and does not require pumping. It is marinated for five or six hours in advance with Kuke 100 "Garlic Barbecue Sauce". The taste is amazing! I feel that its taste is better than Quanjude's authentic roast duck. Since it was marinated in barbecue sauce first, the meat and skin of the duck taste more delicious. When eating, it tastes delicious without applying the sauce. Hehe! If you are skilled in making it, you will work hard and the skin will be crispy and the meat will be tender, and it will be absolutely great!
I originally planned to make a decent "roasted whole duck", but unfortunately, there was not enough "garlic barbecue sauce". Due to using it several times last time, the remaining sauce was overweighed, and only less than 30 grams were left, only the roast duck legs, hehe! The specific production is as follows;
Crispy duck legs with garlic flavor
Recipe Recommendations
- duck leg 一只300 grams
- maltose 5 grams
Steps for Crispy duck legs with garlic flavor
1
Duck legs, COOK100 garlic barbecue sauce, maltose.
2
Pour the garlic barbecue sauce on the duck legs.
3
Rub and massage the duck legs with your hands repeatedly to marinate them evenly.
4
Put the duck legs and the remaining sauce into a fresh-keeping bag and marinate for six hours, pressing and touching the bag twice every two hours.
5
Mix the maltose with five to six times warm water and stir well.
6
Remove the duck legs after marinating for six hours and rinse them with hot water at 80-90 degrees. It only takes a few seconds.
7
When the duck skin is tight, immediately take it out and pour it with malt sugar water and wipe well.
8
Hang the duck legs in a ventilated and dry place and dry until the skin is slightly dry and does not stick to your hands. It takes about 3 hours.
9
Cover a square iron plate with aluminum foil paper, place a grill on top, and place the dried duck legs on the grill face up.
10
Adjust the oven to 220 degrees and preheat it for 5-7 minutes. After the oven is preheated, place the duck legs into the middle shelf in the oven and bake it with upper and lower heat at 220 degrees. The baking time is about 20-30 minutes, depending on the size of the duck legs.
11
Bake until golden red and then remove.
12
Use a knife and slices with lotus leaf clips to eat.Crispy duck legs with garlic flavor Make Tips
Characteristics: The skin is golden red and red, the duck leg skin is crispy and tender, the garlic aroma is rich and attractive, and the taste is moderately salty and fresh. It is eaten with lotus leaf clips. It tastes very delicious. Warm tips: 1. When marinating, be sure to rub the duck legs a few times to make them even and deeply taste. It is better to marinate them for a long time. It is best to put them in the refrigerator and marinate overnight for better taste. 2. The temperature of the water used to scalm the skin should be controlled well. After the water is boiled, turn off the heat for 5 minutes. Put the duck legs in hot water and roll twice. The skin is slightly tight and fish out immediately. The effect is the best at this time. Do not scalm the skin. 3. The maltose used for roast duck legs is diluted with six times warm water in spring and autumn, and four to five times warm water in summer. The malt sugar water used to roast the whole duck is diluted with seven to eight times warm water in spring and autumn, and with five to six times warm water in summer. Because the whole duck takes a long time to roast, the sugar water is too thick and it is easy to color. Early, the duck is not cooked but the color is too deep. In this case, you can open the door a little and use a suitable metal object to support the door to leave a gap to keep the temperature low, but you must not reduce the firepower, otherwise the meat will not be tender. The effect of tender meat will not be achieved. 4. It is recommended that it is more appropriate to use a furnace temperature of 190 degrees for ovens of 24L-30L, use a furnace temperature of 220 degrees for ovens of 30L-40L, and use a furnace temperature of 230-240 degrees for ovens of more than 40L. The effect is better, and this suggestion is for reference only.