Salted duck

Overview

Salted duck is a traditional braised duck delicacy special to Nanjing. It is one of the only low-temperature meat products in China. Salted duck tastes light and slightly salty, fat but not greasy, tender and delicious. Salted duck can be made all year round, but the best is made during the eighth month of the lunar calendar when the osmanthus is in full bloom. Because it is said that the meat of salted duck in this season has the fragrance of osmanthus, it is also called osmanthus duck.

Tags

• hot dishes
• amount of water
• aniseed
• clean duck
• cooking wine
• five spice powder
• onions
• zanthoxylum bungeanum
• ginger
• salt

Ingredients

Steps

1. 1 First, stir-fry the salt, add pickling seasoning salt, five-spice powder, and Sichuan peppercorns to the pot, activate the "manual function", and set the four-grid fire timer for 4 minutes;

   

2. 2 Clean the duck in advance, use special kitchen paper to dry it, apply fried salt on the duck, spread evenly and marinate for 2 hours;

   

3. 3 Add 2000 ml of water to the pot, add the white marinade seasoning, bring to a boil by hand, then heat over low heat for 5 minutes, then let the white marinade cool down;

   

4. 4 Soak the marinated duck in the cooled white marinade for no less than 1 hour;

   

5. 5 Place the soaked duck in a ventilated place and let it air dry for 1-2 hours;

   

6. 6 After drying, put the duck into the white marinade for the second time, cover the pot, and activate the [White Chop | Scallion Chicken] function for final cooking;

   

7. 7 After cooking is completed, let cool and cut into strips before eating.