Cinnamon duck
By VicentaLakin
One day I saw a dish in Elle Fashion magazine in France: coquettedecanardàl orangeetàlacanelle. There was only no way to make it. I was attracted to the orange addition, which rarely ate duck. So I imagined making my own cinnamon duck. And as for the good fragrance, the next one will be sent to you:
Recipe Recommendations
- salty and sweet
- stewed
- an hour
- simple
Steps for Cinnamon duck
1
The duck legs remove the attached duck skin, and the salt and black pepper on both sides.
2
We put a thin layer of oil in the pot and put it on both sides of the duck's leg.
3
One orange cut in half
4
squeeze orange juice into the pot, add 2ml gravy powder, add a proper amount of fine salt (my weight adds 2ml salt), and add a suitable amount of black pepper. put a small fire on the pot for an hour.
5
after duck's leg boiled, it's gone back to the pot and fryed again. based on the brackishness and evaporation of the soup, it's hotter and thicker.
6
Put the sauce on the duck's leg and put it on the table.Cinnamon duck Make Tips
1. Stew the duck legs over low heat. I used a cast iron pot, which has a very tight seal. Since everyone uses different pots, the rate at which the liquid evaporates will vary. I added 25ml of cornstarch slurry (to thicken the sauce) and 25ml of orange juice at the end. Since the orange juice I used contains sugar, you can adjust the amount of sugar, salt, water, or orange juice according to the saltiness and acidity of your soup.
2. If you don't have ready-made cinnamon, you can grind small pieces into powder using a grinder. Cinnamon has a very strong flavor, so do not add too much.