A roasted duck leg
By VicentaLakin
I like duck because it's tight and chewy and it's short. And because Chinese doctors think ducks are cold enough to eat fire. Ha ha, and of course not one-sided. It's only natural to eat a meal every day, or a pound at a time, but it's not like it doesn't matter if it's hot. So whatever is good, it's easy to stop。
Recipe Recommendations
- salty and fresh
- roast
- three-quarters of an hour
- ordinary
Steps for A roasted duck leg
1
Two ducks' legs clean and the fur is removed
2
A proper amount of sauce, raw, wine, black pepper, salt
3
The mix is even, and it's better to put a few holes in the legs of a duck with a fork, pick it up for more than three hours, turn it over in the middle of the day, and make it taste good
4
Air fryer set at 190 degrees
5
It's 35 minutes. It actually includes five minutes of preheating
6
Put the pickled duck leg in the basket
7
PUSHED A BASKET INTO A 9-RAY-I-7 AIR FRYER, FLIPPED A DUCK LEG IN 15 MINUTES. BODY
8
Time's up, the scent's up, the duck's leg's lilysol, no extra grease
9
Pick up the fried basket. Look, all the extra grease in the duck's leg is leaking
10
It's easier to eat in pieces. It's better to eat with duck legs
11
Ducks are tight and tender, and more healthy without oilA roasted duck leg Make Tips
The sauce of a duck's leg can be adapted to its taste; it is longer and tastes are more permeable to the duck's leg, with a few holes in the duck's body and more odour; the time and temperature of the roast can be adjusted to the size of the duck's leg, with a better three-minute reduction of my roasted duck's leg, i.e. 27 minutes or so。