Everyone likes to cook “roast chicken leg”, but we like to eat not only chicken but also ducks. How about “roast duck leg” instead? Tempting! When I cut the pieces and served them to my son, I asked him what meat was“ “Duck”, the young man immediately replied without thinking, ha ha: it’s worthy of growing up in ducks. It’s super powerful ha!


640g duck leg
3 bags of roasted sauce
A little mustard oil
A little onion and ginger
A little old smoke
1 tablespoon salt


Step 1
Prepare the ingredients (PS: actually used three bags of cooking sauce)

Step 2
Wash the duck legs and cut the back for taste

Step 3
Put duck legs, onion, ginger and 2 bags of shaoshao sauce in the basin

Step 4
Grasp the film and marinate it overnight

Step 5
After the non stick pot is heated, brush a thin layer of oil and put the salted duck leg skin face down

Step 6
Fry until golden brown and turn over

Step 7
Turn off the heat after both sides are fried yellow

Step 8
In another pot, add fried duck legs, onion and ginger, a bag of shaoshao sauce and an appropriate amount of warm water

Step 9
Cover and bring to a boil over high heat, then turn to low heat to stew until the duck legs can poke

Step 10
Drop a little old smoke

Step 11
Put 1 tablespoon of salt

Step 12
Turn the fire to collect the juice