Crispy duck with vegetables
One day in advance, tie some small holes in the duck leg, sprinkle a little wine, pepper, massage the duck leg, and marinate it in the refrigerator for one night.
Remove the mini carrots from the leaves, wash them, remove the duck legs, and wipe off the oozing juice with kitchen paper.
Put a small amount of oil in the pot, heat the fragrant onion, put it in the duck leg, duck skin down, fry for about 15 minutes, until the skin is crispy; turn over a little more for a while
Put the duck leg on the baking tin foil, apply a little salt on the surface, brush the sauce, honey, put a little rosemary, and roast for 180 minutes at 180 degrees. Pay attention to the color.
Put the butter in the pot, fry the mini carrots, or put them in the oven with the duck legs, add the excess butter, add the oyster sauce, etc.
Sprinkle a little pepper on the duck leg, topped with the sauce, and put on the vegetables.