What are the common methods of cooking duck legs?

Duck meat is a common dish on the tables of ordinary people. Many friends like to use duck to make soup because it is rich in protein and nutrients and is deeply loved by ordinary people. However, apart from making soup, many friends don’t know much about how to cook duck meat. Today I will introduce to you several common methods of cooking duck legs, so that we can also have the delicious dishes that we can only eat in restaurants on our own dining tables? Next, I would like to recommend to you how to cook duck legs.

Introducing the method of making fragrant duck leg

seasoning

5g ginger, 1/2 scallion, 7 cloves garlic, 30g vegetable oil, some water, 2 star anise, 1 small piece of cinnamon, 20 peppercorns, 1 bay leaf, 3 grass fruits, 5 dried chilies, 2 nutmegs, 1 piece of tangerine peel, 15 fennel seeds, 10g cooking wine, 10g dark soy sauce, 8g salt, a few drops of sesame oil, 5g rock sugar, 10g soy sauce, a little white sesame seeds

Ingredients: 2 duck legs, 5 grams of ginger, 1/2 scallion, 7 cloves of garlic, 30 grams of vegetable oil, some water

Spices: 2 star anise, 1 small piece of cinnamon, 20 peppercorns, 1 bay leaf, 3 grass fruits, 5 dried chilies, 2 nutmegs, 1 piece of tangerine peel, 15 fennel seeds

Seasoning: 10g cooking wine, 10g dark soy sauce, 8g refined salt, a few drops of sesame oil, 5g rock sugar, 10g soy sauce, a little white sesame seeds

Step 1

Wash the duck legs, wipe them dry with kitchen paper, evenly apply dark soy sauce and cooking wine, and marinate for about 15 minutes; cut the green onions into sections, slice the ginger, wash and peel the garlic cloves, soak the spices in warm water, rinse them clean, and drain the water for later use

Step 2

Heat a frying pan and add a lot of oil. When the oil temperature reaches 50% to 60%, place the marinated duck legs with the skin facing up in the pan and fry.

Step 3

Fry the duck skin until oil comes out, turn it over when the skin is golden and crispy, and fry the duck meat on both sides in a semi-frying method until it is crispy and fragrant, then remove from the pan and drain the oil for later use.

Step 4

Heat the wok and add oil. When the oil is hot, add onion, ginger, garlic and fry. Add spices and stir-fry.

Step 5

When the spices are slightly dried and the aroma is overflowing, pour clean water into the pot, add cooking wine, soy sauce, and rock sugar, bring to a boil over high heat, turn the heat to medium, put the fried duck legs into the pot and marinate

Step 6

Braising until the soup begins to thicken (about 20 minutes), add refined salt to adjust the taste, continue to simmer for a few minutes, remove the duck legs from the pot, cut into pieces and put on a plate; take a part of the braising soup in the pot, boil it over high heat, and then thicken it, drip a few drops of fragrant sesame oil or red chili oil, pour the thick sauce on the duck pieces on the plate, or pour the thick sauce into a small bowl, serve it on the table with the plate for dipping, and sprinkle with a little white sesame seeds.

How to cook duck leg in soy sauce

The common way to make soy sauce duck legs is to cook them with bean paste. The simple ingredients and preparation method make this dish the best choice for kitchen novices to learn cooking skills. Because duck meat is oily, to make this dish you need to fry the duck legs until almost oily before cooking so that it won’t taste greasy.

How to make sauce-flavored duck leg:

1. Wash the duck legs, drain and cut into pieces. Put them in a large bowl, add ginger, garlic, and salt, add rice wine, mix well and marinate for about half an hour.

2. After the pan is hot, add oil, slide in the marinated duck pieces, stir-fry until the oil comes out and continue to stir-fry for about 5 minutes until the duck meat is crispy.

3. Pour about two spoons of bean paste into the pot, stir evenly over low heat, then add hot water and simmer over high heat. Do not let the soup dry up, save it for rice, the essence of the sauce is in the soup.

Tips for making sauce-flavored duck legs:

1. There is a little fat on the duck legs. Fry it a little longer to force the oil out.

2. Cut the duck legs into pieces and marinate them to make them more flavorful.

3. Adding rice wine to marinate is to remove the fishy smell and enhance the flavor.

4. The amount of bean paste cannot be too little, mainly for stewing in sauce, at least 2 spoons or so, the flavor is stronger.