Nanjing Salted Duck Breast

Name: Nanjing Salted Duck Breast
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece Duck breast; 20g salt; 1 stage shallot; 1 small piece ginger; 1 piece star anise; 1 small handful pepper; 30ml Cooking Wine; Some water

by Cook as you like

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Salted duck is a famous dish in Nanjing. In the daily life of Nanjing people, salted duck is an extremely common home-cooked dish just like fish. The meat of salt water duck is tender and juicy, and the taste is refreshing and not greasy. It is especially suitable for the hot summer season. The duck meat is rich in nutrients, which can not only supplement the excessive consumption of nutrients, but also eliminate the discomfort caused by the heat.

Ingredients

1 piece Duck Breast
20g Salt
1 stage Shallot
1 small piece Ginger
1 piece Star Anise
1 small handful Pepper
30ml Cooking Wine
Some Water

Nanjing Salted Duck Breast

1. Prepare the required ingredients, wash the duck breast, and wipe the surface dry with a paper towel

2. Put the salt and pepper in the wok, heat it over a low heat and stir fry, so that the salt and pepper are evenly heated until the color is slightly yellow and emits a fragrance, then let it cool for use

3. Spread the fried salt on the surface of the duck breast, put it in the refrigerator and marinate for 2 hours; slice the ginger and cut the green onion into small pieces

4. Pour enough water into the pot, add old ginger, green onions, cooking wine, star anise, and pepper to marinate duck breast. After the high heat is boiled, wipe off the salt on the surface of the duck breast, put it in the pot and simmer for 15 minutes on low heat, puncture with chopsticks Duck meat is cooked thoroughly without blood and water, then turn off the heat

5. Take out the duck breast, let it air dry and cool, cut into thick slices with an oblique knife, and serve on a plate.