Fragrant Bone Duck
A specialty dish made from ma duck that is cured, air-dried, and braised in master stock until the bones are crisp and the meat falls off the bone.
Ingredients
Muscovy duck (about 1500g each, split open into flat duck shape)
to taste
Scallion segments (for marinating)
20 g
Ginger slices (for marinating)
20 g
Cooking wine (for marinating)
20 g
Salt (for marinating)
225 g
Braising liquid (prepared)
to taste
Instructions
1
Preparation
Wash the duck and split it open into a flat duck shape.
2
Marinating
Add 20 g each of scallion segments, ginger slices, and cooking wine, plus 225 g of salt; marinate for 1 day.
3
Air drying
Rinse with clean water and let dry (use an electric fan to dry the skin surface).
4
Braising
Place into the prepared braising liquid and cook until done.
