Duck Legs with Sour Plums

Duck legs 2

Plum Sauce 3 spoons

How to make duck legs with sour plums

Step 1

Prepare 2 duck legs, soak them in blood water, and use kitchen paper to absorb the water on the surface.

Step 2

Add oil to the bottom of the pan, add a little salt, and fry the skin of the duck legs until golden brown, and fry out the excess duck fat.

Step 3

Add the shallots, ginger slices and garlic and sauté until fragrant.

Step 4

Pour water into the pot to cover half of the duck legs. Pour in one spoon of dark soy sauce, two spoons of light soy sauce, two spoons of yellow rock sugar, two spoons of balsamic vinegar, two spoons of Cantonese rice wine (cooking wine is also acceptable), and three spoons of sour plum sauce. , first simmer the duck legs skin side up over medium-low heat for 20 minutes, then turn over and simmer for 20 minutes. It is normal that the color will not be dark during this process, so don't worry.

Step 5

Use high heat to drain the juice, and big bubbles will appear in the pot. This is the key to coloring. Use a spoon to continuously pour the sauce onto the duck legs to help with the coloring. Don't let the soup completely dry up.

Step 6

Remove from the pot and pour the remaining soup over the duck legs.

Step 7

After the duck legs have cooled, chop them into large pieces. Cooking tips for duck legs with sour plums

This dish of sour plum sauce, light soy sauce and dark soy sauce is already salty, so there is no need to add any more salt.