Roasted tea and duck legs
By VicentaLakin
Ducked meat is more intense and chewed head than chicken. And duck legs are warm foods, and some say cold foods, which, in any case, do not love fire. Don't worry about the ducks' legs. Don't worry about the ducks' legs. That's the trick. That's for tin paper. Wrap the salted duck's legs with tin paper, and leave a small mouth for air. After 20 minutes of roasting, take it out, pour out all the fat from the duck's leg, then wipe out the pickle's leg's juice. On the meat, in the oven for another five minutes, it tastes like meat。
Recipe Recommendations
- salty and fresh
- roast
- half an hour
- ordinary
Steps for Roasted tea and duck legs
1
Duck leg clean
2
Add a little salt and pour a little sauce
3
Two spoons of sauce
4
For the taste of it, the skin of the duck is cut with a knife (this can be done in the first step), the gravy is evenly mixed, on both sides of the duck's leg, pickled for about an hour, flipped several times
5
One tablet of tin paper, face up, and put the salted duck leg on it
6
Pack it loosely and leave a little air on it
7
Put it in the middle of a pre-heated oven, 200 degrees, up and down
8
The duck's leg is removed, the tin paper is opened and the thick duck oil is thrown out
9
Scratch the rest of the gravy with a little spoon on the duck's leg, bare the surface, put it in the middle of the oven, 200 degrees, and bake for five minutes
10
It smells good
11
Smells good
12
Slice and eatRoasted tea and duck legs Make Tips
The ingredients of salsa sauce are salt, pepper powder, shrimp, flatfish, etc. without salsa sauce can be replaced with platinum oil, pepper powder, raw smoke, and a little bit of white sugar; duck meat can be sharpened a few times in the form of knives, which is easier to eat and pickle, which is easier to eat; tin paper can wrap duck legs, meat is soft and water does not evaporate; and five more minutes of roasting, which will benefit the extra water from steaming, and the meat will be more intense and second pickled. The gravy hangs on the surface and tastes it; the roasted duck oil is not wasted, and the pancakes eat special souffles。