Brined Duck Seasoning

Step 1

Cut cucumber into 1 cm thick slices and set aside.

Step 2

Slaughter the local duck and remove the offal. Wash and blanch, then rinse under running water for 2 hours. Stuff braising mixture one into the duck's cavity and rub the duck evenly with salt, cooking wine, and rose liqueur. Marinate for 2–3 hours.

Step 3

Braise the marinated duck with braising mixture two and water over low heat for 3 hours, then turn off the heat and soak for 8 hours.

Step 4

Blanch the braised duck and place it in the duck's marinade liquid; bring to a boil over high heat, then reduce to medium heat and braise for 2–3 hours until nearly cooked through. Remove from heat, cover the pot with its lid, and rest for 8 hours. Remove the braising mixture one from the cavity, cut the brined duck into pieces 10 cm long and 5 cm wide, arrange on a plate, drizzle with the original juices, and brush with chili oil to finish.

Cooking key:

When braising the duck, be sure to turn off the heat and soak for 8 hours so the duck becomes tender without falling apart, is easy to debone, and has a pleasant texture.