Cantonese style roast duck leg
| Duck legs 3 | Pickling ingredients |
| Rose dew wine 10ml | Minced garlic 10g |
| Ginger 10g | Old soy sauce 15ml |
| Salt Appropriate amount, salty enough to taste | White sugar 5ml |
| Minced green onions 10g | Five-spice powder 3g |
| Cooking wine 10ml | Chicken Essence A little |
| Soup 50ml | Crispy ingredients |
| Maltose (honey) 10g | Apple cider vinegar (white vinegar) 20ml |
| Sesame oil A little | Dipping sauce (sour plum sauce) |
Step 1
Soak duck legs in water to wash away the blood
Step 2
Prepare the marinade ingredients
Step 3
Massage the marinade onto the duck legs, cover with plastic wrap and refrigerate overnight
Step 4
Remove the particles from the pickling ingredients, put it in the oven and turn on the hot air circulation at the lowest temperature. Place a baking sheet underneath and cover with tin foil. Blow for ten minutes until the skin tightens.
Step 5
Melt the maltose in water, no need for honey
Step 6
Add fruit vinegar to prepare crispy water
Step 7
Brush the surface of the duck legs and put it in the oven with hot air circulation for eight minutes. Brush and blow three times in total.
Step 8
Wrap the roots of the duck legs with tin foil, preheat the oven to 230 degrees and bake for six minutes. Brush with sesame oil halfway through.When you see the duck fat flowing out, turn it over and lower the oven to 180 degrees and bake for eight minutes.
Step 9
Cut into pieces and eat with sauce. The crispy skin, tender meat and sour plum sauce finally bring back the feeling of Guangzhou.
Step 10
Next time I'll try roasting a whole duck Cantonese style roast duck legs cooking techniques
