Chinese style duck leg is a portion of Chinese food that is both delicious and nutritious.
Chinese style duck leg is easy to make. It is mainly made with duck legs and various Chinese spices, which is very suitable for making at home. Its tastes are firm, chewy and no odor.
Chinese style duck leg is rich in a variety of trace elements and amino acids, and has the effects of warming the body and keeping fit.
Duck leg vs chicken leg
1. The meat of duck legs is hard, and the meat of chicken legs is soft.
2. There are also differences in the cooking process of chicken legs and duck legs. Duck legs have more meat and fat and are often used for roast duck, crispy duck, and duck bone soup. Chicken leg meat is tender, it can be cooked using a variety of cooking methods.
3. Duck leg contains more B vitamins and vitamin E than other meats. Chicken leg meat contains protein, fat, calcium, phosphorus, iron and other nutrients.
How to choose a fresh duck leg
1. The meat of the fresh duck leg is bright red, the fat is white and the color is uniform.
2. When fresh duck legs are pressed with fingers, its outer skin is slightly dry or slightly moist, non-sticky and elastic.
3. Fresh duck leg has an inherent fragrance, no odor or rancid smell.
Chinese duck leg recipes
You’ll need:
4 duck legs
5-10 bay leaves
1 cinnamon
1 pinch Sichuan pepper
3 tablespoons soy sauce
2 tablespoon soybean paste
1 tablespoon laoganma
2 teaspoons five spice powder
3 teaspoons salt
1 green onion
Sugar
Chili paste (option)
How to cook duck leg
1. Make a few cuts in the duck leg. Heat a wok with water, and cook the duck leg for 5-8 minutes until boiling. Transfer the duck legs, wash them and dry them with kitchen paper.
2. Heat a wok with a little oil, and stir-fry the sugar until melt and become brown.
3. Add the duck legs in the wok, and mix them with the sugar until the duck legs coated with sugar on both sides. Transfer them in a pressure cooker.
4. Add the bay leaves, 1 cinnamon, 1 pinch of Sichuan pepper, 3 tablespoons of soy sauce, 2 tablespoon of soybean paste, 1 tablespoon of laoganma and 2 teaspoons five spice powder in a pressure cooker. Mix them well, and then sprinkle 3 teaspoons of salt and green onion on it. Cook them for 40 minutes until the sauce has thickened.
5. Transfer duck legs on a plate and serve.
Chinese Style Duck Leg
Ingredients
- 4 duck legs
- 5-10 bay leaves
- 1 cinnamon
- 1 pinch Sichuan pepper
- 3 tablespoons soy sauce
- 2 tablespoon soybean paste
- 1 tablespoon laoganma
- 2 teaspoons five spice powder
- 3 teaspoons salt
- 1 green onion
- Sugar
- Chili paste option
Instructions
- Make a few cuts in the duck leg. Heat a wok with water, and cook the duck leg for 5-8 minutes until boiling. Transfer the duck legs, wash them and dry them with kitchen paper.
- Heat a wok with a little oil, and stir-fry the sugar until melt and become brown.
- Add the duck legs in the wok, and mix them with the sugar until the duck legs coated with sugar on both sides. Transfer them in a pressure cooker.
- Add the bay leaves, 1 cinnamon, 1 pinch of Sichuan pepper, 3 tablespoons of soy sauce, 2 tablespoon of soybean paste, 1 tablespoon of laoganma and 2 teaspoons five spice powder in a pressure cooker. Mix them well, and then sprinkle 3 teaspoons of salt and green onion on it. Cook them for 40 minutes until the sauce has thickened.
- Transfer duck legs on a plate and serve.
Wonderfull easy to make this recipe. My family loves this one time and time again.