Jinling Salted Duck
Re-cured with hot salt and clear brine, then cooked through. The finished duck has white skin and rosy-red flesh with a rich aroma.
Ingredients
live fat duck (about 2000 g)
1
fine salt
100 g
fragrant vinegar
5 g
scallion knot
25 g
ginger block
15 g
ginger slices
5 g
five-spice powder
a pinch
Sichuan peppercorns
a pinch
star anise
a pinch
Instructions
1
Slaughter and Clean
After slaughtering the duck, pluck off all the feathers, cut off the small wings and feet, make an opening about 8 cm long under the right wing pit, remove the internal organs, dig out the trachea and esophagus, soak in clean water to remove the blood, wash and drain.
2
Roast-Salt Marination
Heat a wok over medium heat, add the fine salt, Sichuan peppercorns, and five-spice powder, stir-fry until hot, then pour into a bowl. Stuff 50 g of the hot salt into the duck cavity through the cut under the wing pit and shake to distribute evenly. Rub 25 g of the hot salt all over the duck body, then stuff another 25 g of hot salt into the duck's neck through the cut and the beak. Then place the duck in a basin and marinate for 1.5 hours before removing.
3
Brine Soaking
Soak in the clear brine for about 4 hours (2 hours is sufficient in summer).
4
Boil and Simmer
Add 2000 g of clean water to the wok, bring to a rolling boil over high heat, add 10 g each of ginger block and scallion knot, 5 star anise, and the fragrant vinegar. Place the duck into the wok with the legs up and the head down, cover with a lid, and simmer for 20 minutes. When bubbles appear around the edges, remove the lid, lift the duck by the legs, and drain the broth from the duck's cavity. Then put the duck back into the broth so the cavity fills with liquid. Repeat this 3-4 times, then cover with the lid and simmer for another 20 minutes. Remove, drain the broth, and let cool before serving.
