Duck leg meat is more compact and chewy than chicken leg meat. In addition, duck leg belongs to warm food, and there is also a saying that it belongs to cold food. Whatever it is, in short, it does not like "fire". Today we roast duck legs in an oven and add the fragrance of the duck legs of the King Shacha. Dont worry about the duck legs roasting well, nor about the duck legs roasting too dry. With this trick, keep duck legs tender and dry. Tin paper is needed! Use tin paper to wrap up the salted duck legs and leave a small mouth for breathing. After 20 minutes of roasting, remove the fat from duck legs, pour out all the fat from duck legs, then put the salted duck legs on the meat, and then roast in the oven for 5 minutes, the meat is tender.
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