Salt Water Duck
A classic traditional Jiangsu dish. The duck is salt-cured, then simmered with Sichuan peppercorns, scallions and ginger. It has a pale white color with a faint yellow tint, and the meat is mellow, aromatic, fresh and tender.
Ingredients
fat duck, entrails removed and cleaned (main ingredient)
1 (about 2 kg)
salt (seasoning, for marinating and cooking)
150 g
scallions (seasoning)
50 g
ginger (seasoning)
50 g
Sichuan peppercorns (seasoning)
100 g
Daqu liquor (seasoning)
25 g
MSG (seasoning)
7 g
Instructions
1
Marinating
Clean the duck thoroughly by removing all entrails and washing it. Rub salt on the inside and outside of the duck's body cavity and marinate for about 2 hours.
2
Cooking
Heat a pot and add water, Sichuan peppercorns, salt, scallions, and ginger. Place the duck in the pot, bring to a boil, then reduce to low heat and cook until about 40% done. Add the Daqu liquor and MSG, then continue cooking until the duck is fully cooked and remove it.
3
Soaking
Remove the pot from the heat. Once the duck has cooled, immerse it back into the broth.
4
Plating
When ready to serve, take out the duck and cut it into rectangular pieces. Arrange on a plate and drizzle a small amount of broth over the top to finish.
