Nanjing Salted Duck

Name: Nanjing Salted Duck
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 940g Duck leg; 30g salt; 7g Green onions; 2g ginger; 7 capsules pepper; 1 piece star anise; 2g Sliced ginger; 2 small pieces Cinnamon; a little MSG

by Lao Fang Xiaoyu

4.6 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

If you want to eat salted duck in Nanjing, or buying salted duck is really convenient and affordable. The price of most duck workshops is about 12 yuan per catty. The price of famous workshops is much more expensive, about double that of about 22~24 yuan. /Jin, and they are waiting for the duck shop of these famous workshops. After all the ducks are sold out, it will be the turn of the cheap workshop to have business~~~
My family has lived in the west of Nanjing since my grandfather generation. Now it is included in the Hexi New District. Since ancient times, it has been the most famous place for making "Nanjing Salted Duck". "Or "Roast Duck" and "Other Duck Products: Four Pieces, Duck Gizzards" and so on; therefore, there are many duck shops and famous duck workshops near my home. The taste and price are as you like to choose; so, generally Nanjing people want to eat ducks, they will go to the duck shop downstairs, cut half of the duck and come back, but very few people make their own "brine duck" at home~~~
My house is no exception, it just occasionally braises a few duck legs in salted water. When I have time this week, I made a "salt water duck leg" at home. Although it is slightly different from the authentic "Nanjing salt water duck", it is more convenient considering how to make it at home; I feel that it tastes no better than outside The selling is poor, and the skin is white and the meat is red and tender~`~

Ingredients

940g Duck Leg
30g Salt
7g Green Onions
2g Ginger
7 capsules Pepper
1 piece Star Anise
2g Sliced Ginger
2 small pieces Cinnamon
a little Msg

Nanjing Salted Duck

1. Prepare duck legs and related condiments

2. Take a large pot: put the duck legs on top, pour all the ingredients in the main ingredient, and massage the duck legs with your hands to make the ingredients evenly spread on the duck legs

3. Place in the refrigerator to marinate for more than 4 hours. It is best to turn over several times in the middle for better taste

4. Take out the marinated duck legs and let them dry slightly in a ventilated place

5. Pour an appropriate amount of water into the pot: put the formula of the above auxiliary materials into

6. Capped and boiled

7. Put in the dried salted duck legs, cover the duck legs with the amount of water, and cover the high heat

8. After boiling, turn to low heat and cover for about 35 minutes

9. Then use chopsticks to poke it, as long as you can poke it

10. Sprinkle a little MSG and turn off the heat

11. Cover and soak overnight (also available for immediate consumption)

12. Remove and drain

13. Cut into large pieces afterwards

14. Loading

Tips:
1. Nanjing Salted Duck: It is okay to marinate whole duck and duck legs. It is easier to use duck legs at home.
2. Pickling salt: It is best to fry salt and pepper, and it will taste more fragrant. I pickled less, so I didn’t fry it, so I just pickled it directly.
3. Pickling time: The authentic is divided into dry pickling + clear brine pickling. The time is about 2 hours each. It is rare for families to make, that is, there is no clear brine or old brine. I will directly pickle for 4 to 6 hours. The taste is very delicious. it is good
4. When cooking: The amount of salt water needs to submerge the duck legs completely, so that the duck meat will not appear half white and half black.
5. After cooking: it can be eaten directly after cooling and draining, or it can be soaked for a longer time, depending on each person's situation, because I cooked after dinner, so I soaked it overnight