Olympian duck leg
By VicentaLakin
The fragrance of the Olympian duck leg, the softness of the flesh, the sucking hands, the taste of beer
Recipe Recommendations
- duck leg of 4
- Orleans Marinade 30 grams
- onion 1/4 of
- Jiang 5 pieces
- cooking wine 1 teaspoon
- soy sauce 2 teaspoons
- white sugar 10 grams
- slightly spicy
- roast
- three-quarters of an hour
- ordinary
Steps for Olympian duck leg
1
Pickles, onions cut silk, ginger slices, duck leg washed, blood water removed for 2 hours with water bath
2
Take a larger container, put it in the dry water-controlled duck leg and put a fork on the face of the duck leg with a small hole, in order to make the duck leg taste faster。
3
The processed duck legs were added to all pickled foods such as onions, ginger chips, raw smoke, sugar, wine, or pickles in Orléans。
4
It'll taste better by rubbing the legs with more hands. A well-treated duck's leg is covered with a skin mask, which is salted for at least four hours (which is better if enough time is available for the night)。
5
The salted duck leg code is placed in the oven, in a pre-heated oven, 170 degrees for 30 minutes。
6
After 170 degrees baked for 30 minutes, it was taken out and painted with a glass of corset. (basic cortex made honey + white vinegar)
7
The duck legs, which were brushed with crumbs, were put in the oven again, at a temperature of 180 degrees, ready to be roasted again for 10 minutes. (The ovens have different tempers, the precise timing of the ovens is adjusted to their own tempers, and they can be observed at any time if they are uncertain.)
8
The finished product。Olympian duck leg Make Tips
One, a little bit longer for pickles. 2. In addition, the roasting of the duck ' s leg, which brushes the surface of the duck ' s skin, the roasting of the duck ' s legs has a better taste and a more beautiful colour, and the simple brilliance is honey + white vinegar, with a ratio of 1; 2。