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You are here: Home / Blog / Nanjing Salted Duck

Nanjing Salted Duck

March 13, 2020 by huangyc Leave a Comment

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Nanjing Salted Duck

Nanjing Salted Duck

“In nanjing, want to eat salted duck, or buy salted duck that is convenient and affordable ah, most ducks factory price is: 12 yuan/jin, a famous mill prices a lot more expensive, about twice, in 22 ~ 24 yuan/kg, and are these names such as workshop duck shop, after all the ducks to sell, will turn to cheap mills have business oh ~ ~ ~My family since grandpa generation live in nanjing city west area, now delimited into hexi new area;Here since ancient times is to do “nanjing salt duck” the most famous place, every day there are a lot of citizens drive, car to the shop shop to buy: “salt duck” or “roast duck” and “other duck products: four pieces, duck gizzard” and so on;Therefore, there are a lot of duck shops and famous duck workshops near my home, taste and price as you like to choose;So, the general nanjing people want to eat duck, will go to the duck shop downstairs, cut half a duck back, but very few people, oneself at home do “salted duck” ~ ~ ~My family is no exception, just occasionally a few salted duck legs.This week free, I, at home to do a “salted duck leg”, although and authentic “nanjing salted duck” slightly different, but considering the family to learn to do, so more convenient;I feel the taste is not as bad as the outside, and is also skin white meat red tender yo ~ ‘~”

How to make Nanjing Salted Duck?

Step 1

Prepare the duck leg and related ingredients.

Prepare the

Prepare the

Step 2

Take a large pot: place the duck leg, and then the main ingredients in all the ingredients into, with the hand, to the duck leg massage, so that evenly spread on the duck leg.

Take a large

Take a large

Step 3

Put the refrigerator marinade more than 4 hours, the middle had better turn over several times, better flavor.

Put the refrigerator

Put the refrigerator

Step 4

Remove marinated duck leg and let dry slightly in ventilating place.

Remove marinated

Remove marinated

Step 5

Pour proper amount of water into the pot: put the above ingredients into the formula.

Pour proper

Pour proper

Step 6

Cover and bring to a boil.

Cover and bring

Cover and bring

Step 7

Put the dried salted duck leg, cover the water over the leg, cover the fire.

Put the dried

Put the dried

Step 8

Bring to a boil and cover over low heat for about 35 minutes.

Bring to a boil

Bring to a boil

Step 9

Then use chopsticks under the poke, can poke on the line.

Then use chopsticks

Then use chopsticks

Step 10

Sprinkle a little MSG and turn off the heat.

Sprinkle a little

Sprinkle a little

Step 11

Cover overnight (also immediately edible).

Cover overnight

Cover overnight

Step 12

Remove the drain.

Remove the

Remove the

Step 13

After the cut large pieces off.

After the cut

After the cut

Step 14

On the plate.

Finally you get the Nanjing Salted Duck.

On the plate

On the plate

Cooking techniques

1. Nanjing salted duck: with whole duck and duck leg marinade is ok, the family with duck leg to save some trouble.

2.Salting salt: the best salt + pepper, in advance, fried more fragrant, I marinated less, save trouble, directly marinated.

3.Pickling time: authentic is divided into dry pickling + qinglu pickling, the time is about 2 small time, the family is rare to do, that is, there is no qinglu nor old halogen, I directly pickling for 4 hours ~6 hours, very good flavor.

4.When cooking: the salt water needs to be all the duck legs submerged, so that the duck will not appear half white and half black.

5.After the cook: can be directly cool after the drain edible, but also more bubble long point edible, according to each person’s situation, because I am after dinner cooked, so and the bubble overnight.

Nanjing Salted Duck
Print Recipe

Nanjing Salted Duck

Prep Time30 mins
Cook Time2 hrs
Course: Cold Dish, Homely Recipes
Cuisine: Chinese
Keyword: Nanjing Salted Duck
Servings: 2

Equipment(affiliate link)

  • pot
  • refrigerator

Ingredients(affiliate link)

  • 940 g duck leg
  • 30 g salt
  • 7 g green Chinese onion
  • 2 g ginger
  • 7 wild pepper
  • 1 star anise

Accessories

  • 20 g salt
  • 7 g green Chinese onion
  • 2 g ginger
  • 1 star anise
  • 2 cinnamon
  • aginomoto

Filed Under: Blog, Homely Recipes, Recipes, Tutorials Tagged With: Cold Dish

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