Savoury, sweet and fragrant
Draw a few knives in the duck leg meat, soak the blood
Wash the duck legs and drain
Add all the spices except duck legs and glutinous rice in a small pot.
Let the seasoning water cool naturally, then add the chopped glutinous rice juice and mix well.
Put the duck legs in the sauce, press a few times, then put them together in a sealed bag, and chill in the refrigerator for 2 - 3 days.
Remove the duck leg and wipe the surface of the duck leg with a clean rag (the remaining sauce is thickened and kept for use); tie the rope and hang it for 1 day (avoid direct sunlight)
Place the tin foil under the duck leg and place it in the pressure cooker for 45 minutes.
Remove the duck leg, mix the steamed juice with the previous seasoning, and evenly brush on the duck leg.
Preheat the oven to 190 degrees, put the duck skin up and bake for 10 minutes, then remove the honey water and bake for 5 minutes; remove the air and cut into pieces. (If you don't bake it, it's not bad to use it directly on the sauce. It is more firm when grilled.)
Pay attention to baking time, don't bake