Roasted duck leg and preparation method thereof

The invention discloses a roasted duck leg and a preparation method thereof. The roasted duck leg is prepared from the following ingredients, by weight: 80 to 90 parts of duck legs, 2 to 3 parts of hawthorn fruits, 1 to 2 parts of cassia barks, 2 to 3 parts of dahurian angelica roots, 1 to 2 parts of costus roots, 1 to 2 parts of inula flowers, 1 to 2 parts of selfheal spikes, 2 to 3 parts of Indian Kalimeris herbs, 2 to 3 parts of Amomum villosum fruits, 1 to 2 parts of reed rhizomes, 2 to 3 parts of cape jasmine fruits, 1 to 2 parts of Abrus herbs, 1 to 2 parts of Rabdosia serra herbs, 2 to 3 parts of Chinese wolfberry root barks, 1 to 2 parts of balloonflower roots, and 18 to 20 parts of rose hips. According to the method, the Chinese medicinal health-care components are added into the duck legs to increase nutritional values, and the duck legs are coated with bran for further roasting, so that the duck legs are not easily burned and have a wheat flavor. The finished duck leg products are easy to carry and ready to eat, with rich nutrition, unique taste, and chewy mouthfeel. The roasted duck leg has the effects of resisting fatigue and aging, reducing blood pressure, stimulating appetite and promoting digestion, keeping fit and invigorating yang, strengthening spleen and nourishing stomach, clearing heat and cooling blood, promoting blood circulation to dissipate blood stasis, and improving sleep.