The nutritional value of duck leg is very high. The protein content of edible duck meat is 16% – 25%, which is much higher than that of livestock meat. Duck leg meat protein is mainly sarcoplasmic protein and myosin. The other part is interstitial protein, which contains water-soluble collagen and elastin. In addition, there is a small amount of gelatin, and the rest is non protein nitrogen. The more nitrogen-containing extracts of meat, the more delicious it tastes. Duck meat contains more nitrogen extract than livestock meat, so duck meat tastes delicious. The nitrogen-containing extract of old duck meat is more than that of young duck meat, and the nitrogen-containing extract of wild duck is more. Therefore, the soup of old duck is more delicious than that of young duck, and the taste of wild duck is better than that of old duck. In addition, when cooking, adding a small amount of salt can effectively dissolve the nitrogen-containing extract and obtain a more delicious broth.


3 duck legs
3 tbsp cooking wine
1 tbsp soy sauce
10 rock candy
1 teaspoon salt
3 slices of ginger
5 shallots
3 octagons
1 cinnamon
1 dry pepper
3 fragrant leaves


Step 1
Blanch duck legs in water and wash

Step 2
Add cooking wine

Step 3
Add water to duck legs. Add cinnamon, star anise, fragrant leaves and pepper

Step 4
Add ginger slices and scallions

Step 5
Add rock sugar

Step 6
Put a spoonful of salt

Step 7
Boil over high heat

Step 8
Add 1 tablespoon of soy sauce

Step 9
Simmer over low heat for 40 minutes

Step 10
Collect the juice over high heat and cut it into pieces after cooling