Roast duck leg(kao ya tui )

Roast duck leg

Introduction:

"My favorite dish in duck cooking is roast duck. Today I roast two duck legs one by one. When I eat, I eat with duck legs in one hand and spoon in the other, just like a child. Duck legs have a lot of feathers after boiling, so they have to be treated for more than half an hour; they need to be treated with pliers bit by bit. So when I deal with it, I think that the restaurants outside should not take a chair and sit one by one as I do. It's not that all the ducks in the restaurants eat duck feathers in their stomachs. I still don't want to eat ducks outside in the future. The roast duck made by myself is very delicious, as long as the curing time and the time of roast duck are in place; I almost didn't use the dip, because the duck has been pickled for two days and two nights, which is very delicious; my husband still eats with relish, now every time I see the duck leg in the market, I will ask if I want to buy the duck leg to roast at home, hehe.. It's estimated that he's eaten a lot. "

Production steps:

Step 1: prepare the marinade, slice ginger, slice onion, slice scallion, slice tangerine peel. You can leave the peel when you eat oranges. I forgot to throw it away, so wash it with tangerine peel, sliced garlic, star anise and flower glue.

Step 2: put all seasonings except honey into a bowl and stir well.

Step 3: then pour into the marinade.

Step 4: mix the marinade and seasoning evenly.

Step 5: wash duck legs to remove duck feathers.

Step 6: put the duck leg into the fresh-keeping bag and put it in with two fresh-keeping bags.

Step 7: pour the seasoning and marinade into the duck leg.

Step 8: knead the bag a few times so that the material can be evenly wrapped in the duck leg.

Step 9: use a sealing strip or tie up the mouth of the bag. Put it in the refrigerator for 2 days and 2 nights, which can turn over.

Step 10: mix the sweet flour sauce with brown sugar, sesame oil and water.

Step 11: put the mixture into the pot and steam it.

Step 12: put the right amount of water into the pot, the water must not go over the duck leg. Don't use any pickles left after the duck legs are taken out of the refrigerator.

Step 13: bring the water to a boil and blanch the duck legs over high heat for 3 minutes.

Step 14: after boiling, pick up the duck legs and dry them with kitchen paper. At this time, there will be a lot of duck feathers. The boiled duck will be easier to handle. You can clean the duck feathers with pliers.

Step 15: put the duck into the grill and spread a piece of tin foil on the bottom of the pan to pick up the oil.

Step 16: wrap the root of the duck's leg with tin foil. Preheat the oven to 200 degrees and heat it up and down.

Step 17: put it in the middle of the oven and bake for 10 minutes at 200 degrees. First roast the surface of the duck leg.

Step 18: after 10 minutes, turn over the other side and continue to bake in the middle layer at 180 degrees for 15-20 minutes.

Step 19: take out the duck leg in the last 10 minutes, brush honey on both sides of the duck leg, and continue to bake in the oven for 10 minutes.

Materials required:

Duck leg: 2

Marinade: ginger: 5 slices

Marinade: scallion: 5

Marinade: star anise: 1

Marinade: fragrant leaves: 2 pieces

Marinade: garlic: 5 cloves

Marinade: Chinese prickly ash: 20 pieces

Marinade: onion: half

Marinade: tangerine peel: half piece

Seasoning: soy sauce: 40g

Seasoning: Secret braised sauce: 10g

Seasoning: oyster sauce: 30g

Seasoning: fine granulated sugar: 30g

Seasoning: Salt: 1 / 2 tsp

Seasoning: tomato sauce: 30g

Seasoning: Honey: right amount

Dip: sweet flour paste: 2 tbsp

Dip: brown sugar: half tbsp

Dip: water: 2 tbsp

Dip: sesame oil: 1 tbsp

Note: 1. Oven temperature should be adjusted according to each oven. 2. When duck legs are refrigerated in the refrigerator, it is necessary to pay attention to the lower temperature. 3. Many of my friends asked me what is "secret sauce" and where can I buy it? In fact, it's sold in the supermarket. I don't use soy sauce to flavor and color. Because I don't like the taste of soy sauce, I use secret braised sauce to color. If you have soy sauce at home, you can also color it with soy sauce. I think the secret braised soy sauce smells better than soy sauce. 4. The sweet sauce should not be packed in bags as far as possible, and the taste is not very good; the Shanghai style sweet sauce sold in small cans in supermarkets will be more delicious.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Kao Ya Tui