*CHERRY VALLEY duck legs from Yilan The first stage The heavy weight and high pressure help the duck meat cells to ooze out excess water, making the meat firmer and the skin smoother for frying and roasting After marinating, wash and dry the water. The duck fat in the pot completely covers the duck legs. Add vanilla and sweet orange peel to seal the oil. Oil seal at a low temperature of 90°C for 3 hours to reach the level of cooked and tender duck legs and maintain the quality of the duck legs second stage After the oil seal is completed, drain the excess duck fat, use a non-stick flat baking pan, and fry at high temperature with the skin facing down If pre-made and refrigerated, remove the ice and return to room temperature in advance when frying to avoid excessive temperature difference between inside and outside If it is pre-made and stored in refrigeration, it is recommended that the center temperature should be higher than 70°C after frying and roasting.