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Crispy, fragrant duck

Crispy, fragrant duck

As I promised, I come back with the recipe for Scented Crispy Duck, a recipe full of flavor that impressed me a lot due to the diversity of flavors. I can say with a slight joke that Easter made my crispy duck more beautiful

I left the 2 duck legs for 12 hours to marinate in the marinade recipe posted on the blog… for those who do not want to look for it:

  • 2 duck legs

I took a bag in which I put the washed legs well before. In the bag I also put:

  • 50 ml soy sauce
  • a generous spoonful of honey
  • a teaspoon of nutmeg
  • a teaspoon of five spices (Chinese spice)
  • a teaspoon of curry
  • half a teaspoon of chilly powder (if you have chilly sauce is perfect, I did not have)
  • 5-6 crushed coriander seeds a little half a teaspoon of balsamic vinegar with plums.

Servings: 2

Preparation time: less than 30 minutes

RECIPE PREPARATION Crispy, fragrant duck:

I put all the above ingredients in the thigh bag, mixed well after tying the bag to my mouth and put the bag in the fridge.

After this time in which the duck was marinated and frozen at the same time from the soy sauce, I took a not at all deep tray (like a tray in which we make cookies), I put baking paper on the tray… FINO of course, and I put it in the oven for 15 minutes over medium to high heat.

After 15 minutes I took the meat out of the oven and let it cool well, then I cut it from the bone, into cubes that I gave through the starch and then I fried them in coconut oil well hot. When it became crispy (it can be seen in the pan when it caught a golden crust… it's a bit ready) I took out the pieces of meat on a paper napkin to absorb the fat. I served the duck on a bed of cucumbers and diced radishes.

It was delicious and a light and good food that is worth trying!

Great appetite!

Video: How Crispy Duck is Made by Masterchef. Chinese Food Taste Show