I opened the refrigerator and saw the duck leg I bought a few days ago. Suddenly I thought, why not do it yourself? Do as you say, although time is a little tight. "
material
condiments
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Duck leg 1
condiments
salt
15g
honey
20 ml
soybean
5 ml
Practice of cooking roast duck in domestic oven
1.
Take out the duck leg and thaw it, then blanch it.
It is suggested that all meat should be blanched to minimize toxins. Chickens and ducks used to be raised once a year, but now they are raised once a month. Think about what they have been watered by us and grow at the speed of meteors.
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2.
Remove floating foam. If any place can't be flooded, scoop up the water and dump it. After the foam does not come out, roll for three minutes.
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3.
Remove the salt and soy sauce and marinate for one hour (I'm in a hurry this time, it's best to marinate for 24 hours).
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4.
Wipe both sides.
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5.
Honey or maltose brush. If it is too thick, you can add some water.
If there is no honey or maltose, use sugar water.
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6.
There was no grill, so I found a shelf for steaming things.
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7.
Preheat the oven at 200℃ for 5 minutes, then add the duck and heat it at 170℃ for 25 minutes.
Put the leather surface on the grill.
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8.
Take it out and brush it again 170 degrees 15 minutes.
Leather face up.
Take it out of the oven.
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9.
Cut and plate.
You can mix some sauce. If you can cut some green onions, slice the duck and wrap it in pancakes. It tastes good. . . . Swallowed a mouthful of water, and swallowed another mouthful.
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Use the oven at home to make a roast duck map.
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Cooking tips
Supplement:
1. My roast duck legs are the same as roast duck, except for some thin parts (wing tips, etc.) when roasting. ) wrap it in tin foil, or those parts will turn black when baking.
2. If you want to eat crispy skin, after the duck is marinated, hang it for 6 hours before baking. When roasting, put an apple in the duck's stomach. I was thinking that we could put a glass of water under the grill to evaluate the effect.