Grilled Duck Leg with Fermented Bean Curd

• Marinate duck leg quarters for 2 hours

Nutrition values are AI-estimated based on ingredients.

• 2 duck leg quarters
• 1 tsp salt
• Finely crushed ginger
• 2 tbsp fermented bean curd
• 5g minced garlic
• 3g minced shallots
• 1 tbsp sugarcane syrup
• 1 tbsp rose dew wine
• 1 tsp chilli powder
• 1 tbsp shacha sauce
• 1 tbsp oyster sauce

1. 1Rub duck leg quarters with salt and finely crushed ginger to clean and deodorize, then rinse thoroughly with water.
2. 2In a bowl, combine fermented bean curd, minced garlic, minced shallots, sugarcane syrup, rose dew wine, shacha sauce, chili powder, and oyster sauce to create the marinade.
3. 3Transfer the cleaned duck legs to a plate or bowl and meticulously rub the marinade all over, ensuring every part is well coated.
4. 4Place the marinated duck legs on a baking tray lined with aluminum foil, then individually wrap each duck leg tightly in the foil.
5. 5Grill the wrapped duck legs in a preheated oven at 180°C for 20 minutes.
6. 6After 20 minutes, remove the tray from the oven and carefully unwrap the foil from the duck legs.
7. 7Baste the duck legs with any accumulated pan drippings or additional marinade.
8. 8Return the unwrapped duck legs to the oven and continue grilling (uncovered) until they are golden-brown and cooked through.
9. 9Serve the grilled duck legs immediately with thinly sliced fresh green cucumber, fresh green mint leaves, julienned pickled carrots, and daikon.
10. 10Offer a side of chili-infused fermented bean curd sauce for dipping.

These instructions are our analysis of the original video. Watch on YouTube →