Roast duck
By VicentaLakin
Duck is our traditional Chinese food, and it's common in Western foods, but the way to roast is different. You don't have to bake a whole duck at home. How? The key is pickled. This red duck is a little creative today — I'm using it, of course, and I'm not using it, but I'm looking at some online knowledge and recipes, or it's not good for anyone to eat it. Because the main spice is red wine, it's not Chinese, and it's not Chinese cooking in the oven. Don't talk about it when you eat. Shut the door and suck your fingers! It's delicious
Recipe Recommendations
- salty and fresh
- roast
- a day
- simple
Steps for Roast duck
1
(b) Duck leg wash, with red wine, peppers, salt, 13 fragrances and raw cigarettes, with full homogeneity, sealed in the fridge for the night, or even 48 hours
2
Put brushes together in small bowls and mix them evenly
3
– Picked duck legs and put them in an oven with tin paper
4
A small piece of tin paper on the bone of the leg to prevent roasting; and a brush on the surface of the duck leg
5
Put it in a pre-heated oven of 180 degrees, bake it for 15 minutes, brush it for another 15 minutes, and continue to bake it for 10 to 15 minutes until the duck legs are ripe。