Seasoning: 2 segments of onion, 4 slices of ginger, pepper 1 g, aniseed 1 a, 2 slices of fragrant leaves, 2 slices of angelica dahurica, 2 pieces of Amomum tsaoko 1 a, 2 pieces of Amomum tsao-ko, honey 1 a spoon, and osmanthus fragrans 1 a spoon.

Practice steps:

1. Prepare spices

2. Cut the onion into sections. Ginger slices

3. Spice and onion ginger are boiled in water for 10 minutes, and then cooled for later use.

4. Pour the Orleans marinade into the raw water and mix well to make a marinade.

Duck legs poke many small holes in the surface with toothpicks to taste.

6. Wrap the duck leg in the marinade, add sweet osmanthus and mix well, then seal it and marinate it in the refrigerator for more than 24 hours.

7. Take out the duck leg and hang it to cool for 2 hours.

8. Take a little marinade, add honey and mix well to make a brush.

9. Then brush the duck legs with a brush.

10. Put the duck leg into a baking tray, put it into an air fryer, and bake at 180 degrees for 30-40 minutes.

1 1. Brush honey water again in the middle. The specific time and temperature of baking depends on the specific situation. If you are not sure, you can observe it at any time and adjust it at any time.