Take the duck legs
By VicentaLakin
Everybody likes to do "Cooking Chicken Legs," but instead of eating chicken, we like ducks more, let's do something different." So tempting! When I cut the pieces to the table and ask my son what is meat? "The duck," the young man answered without a second thought, "Ha ha: It's a duck-breeding, super-cool!" It's like this, there's no one-size-size-fits-all dish, and you can get the unexpected taste of it if you like it, you know, you like it, you like it, you like it, you like it, you like it, you like it, you like it, you like it, you like it, you like it, you like it, you like it, you like it, you like it, you like it, you like it, you like it, you like it, you like it, you like it, you like it, you like it, you like it
Recipe Recommendations
- duck leg
- teriyaki sauce 3 bags
- canola oil a little
- onion a little
- Jiang a little
- salt appropriate amount
- soy sauce a little
Steps for Take the duck legs

1
Get your food ready
2
A duck's leg is washed and slashed in the back
3
Put duck legs, ginger onions and two sacks of ketchup in the basin
4
Squeeze the back of the lid and make it taste one night
5
If you don't burn the pot, you'll brush it down
6
It's all over the place
7
We're gonna have to make it on both sides
8
The other pot goes to the roasted duck leg, ginger onions, a bag of sauna and a proper amount of hot water
9
And then when the fire breaks, it's a little roast to the duck's leg. Move
10
A little bit old
11
A little spoon of salt
12
Just turn the fire and gather the juice
13
Put some onions on the tableTake the duck legs Make Tips
One, a few knives on the back of duck's leg thicker than two, a duck's leg picker time better than four hours, and I'm the one who picks it up three times a night, and I'm the one who throws it away