1. Material: diced tomatoes, 4 duck legs, 30g of rock salt, 65438+ 0 tbsp of coarse ground black pepper, 4 cloves of garlic, 4 slices of fresh thyme, 2 pieces of laurel leaves, 800g of duck oil, 250g of bracken beans (soaked overnight), half an onion, 4 cloves of garlic and 65438+ bacon.

2. Wash the duck leg, sprinkle with rock salt, coarse ground black pepper, minced garlic, thyme and laurel leaves, cover the duck with plastic wrap, and put it in the refrigerator/kloc-0.2 hour for seasoning.

3. Soak the salted duck meat in normal temperature water, wash off the spices on the surface of the duck meat, and dry the water on the surface of the duck meat with a kitchen towel for later use.

4. Pour duck oil into a thick-bottomed pot and heat it to 1 15℃. Put the processed duck leg into duck oil, reduce the oil temperature to 85 degrees, and cook the duck meat with oil seal for 3 hours.

5, the production of bean catering: pour all the ingredients needed for the meal into the pot and add 900 grams of water.

6. After the ingredients in the pot are boiled, turn to low heat and simmer the beans for 50 minutes. Cooked beans should be soft and easy to peel.

7. Take the laurel leaves and thyme out of the pot and throw them away.

8. Take the duck leg with good oil seal out of the oil, and fry the duck skin noodles in the pot for 5-7 minutes until the skin becomes crisp.

9. Spread the cooked beans on the bottom, pour some soup with the cooked beans, and decorate with diced tomatoes and chopped vegetables.

10, put the fried duck leg on it.