Salted Duck

Name: Salted Duck
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 4 Duck leg; 80g salt; 20-30 capsules pepper; 1 tsp Five spice powder; a little White wine; 1 shallot; 3-4 tablets ginger

by Amy Kitchen

4.8 (1)

Favorite

3

Difficulty

Easy

Time

1h

Serving

2

This is my father's specialty. The salt water duck he made is salty and fragrant, fat but not greasy, and very chewy. Get up early to take a few pieces of salted duck with rice, and do not change abalone and swallow fins. There are guests at home, and they bring out another decent snack. I watched him do this since I was a child, and I followed it. The method is very simple. If you master the key steps, you can easily make a delicious salted water duck.

Ingredients

4 Duck Leg
80g Salt

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20-30 capsules Pepper

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1 tsp Five Spice Powder
a little White Wine
1 Shallot

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3-4 tablets Ginger

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Salted Duck

1. Set the wok to heat, add salt, pepper and five-spice powder, and stir-fry over medium and low heat until it is fragrant and the salt is slightly darker.

2. After the duck legs are cleaned, use kitchen paper to dry the water. Use a toothpick to make holes in the duck meat and skin and place them on a plate. Spread the fried hot salt and pepper evenly on the surface of the duck legs with your hands. Massage more. .

3. Put the salted duck legs in a fresh-keeping bag, spray a little white wine, tie the bag tightly, and marinate in the refrigerator for 2-3 days.

4. Take out the duck legs and hang them in a cool and ventilated place for half a day to dry.

5. Duck legs in a pot under cold water, add water to cover the duck legs, add green onions and ginger and boil for 10 minutes, then turn to the lowest heat and simmer for 25 minutes.

6. After turning off the heat, remove the duck and let it cool thoroughly. Be sure to wait for it to cool thoroughly before cutting into pieces.

7. Cut and put the plate.

Tips:
If it is marinated for 4-5 days, it will be more flavorful. When cooking, wash off the salt and pepper on the surface. Do not wash off the salt and pepper after marinating for two or three days.