Cooking Steps

1. 

   Step1:Ingredients for roast duck: two duck legs (half a piece of duck is OK. The whole one is not easy to bake at home). One spoon of honey, six spoons of raw sauce, five pieces of ginger and a little black pepper.

2. 

   Step2:Mix the soy sauce, duck leg, honey and ginger. Sprinkle some black pepper. Cover the protective box and refrigerate for two hours or overnight.

3. 

   Step3:Put the salted duck legs on the grill. Put the oil pan underneath. Spread a piece of tin paper on the oil pan. This is good for cleaning. Preheat the oven for five minutes. Put it in the middle layer. Bake for thirty minutes on the upper and lower layers of 230 degrees. Pull out the grill once every ten minutes and spread the remaining marinated seasoning on the surface of the duck skin. Special reminder - the temperature and time here are for reference only. The power of the oven varies greatly with the temperature and the firepower. The air fryer is more violent. I used a small oven this time. So it was roasted for a long time. In a word, the basic principle is that the firepower should not be too strong at the beginning. Let the internal meat slowly mature and the external meat will not be burnt. Finally move to the top to make the duck skin crispy.

4. 

   Step4:After 30 minutes, move the duck legs to the top of the oven. Brush the sauce for the last time. Bake for 5 to 10 minutes to make the skin crisp.

5. 

   Step5:It's out of the oven. Skewed Blade meat. With Cucumber Strips and scallion shreds. Because the pickled ones taste better. You can put the dough sauce. It doesn't matter if you don't put it.

6. 

   Step6:Use the duck meat with purple perilla roll to dissolve the greasiness and promote digestion. No perilla with lettuce or blanched cabbage leaves can also be.

7. 

   Step7:Let's eat.