Osmanthus Salted Duck
A traditional specialty of Wuhu, best prepared when osmanthus flowers are in bloom. Features white skin, tender meat, and a rich yet non-greasy finish.
Ingredients
Duck (prefer plump tender duck)
to taste
Special brine marinade
to taste
Sesame oil
to taste
Instructions
1
Select ingredients
It is best to use ducks prepared when osmanthus flowers are in full bloom.
2
Boil the duck
Boil the duck until fully cooked.
3
Brine the duck
Submerge the boiled duck in the brine, ensuring the skin remains jade-white, glossy and moist, the meat layers are plump and well-defined, with a fine, tight texture.
4
Slice and serve
When serving, cut the duck into strips or chunks, arrange on a plate, pour the brine over it, and drizzle with sesame oil.
