![Nanjing Salted Duck](https://misschinesefood.s3.us-west-1.amazonaws.com/wp-content/uploads/2020/03/13073218/Nanjing-Salted-Duck.jpg)
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](https://misschinesefood.s3.us-west-1.amazonaws.com/wp-content/uploads/2020/03/13073244/Prepare-the-3.jpg)
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](https://misschinesefood.s3.us-west-1.amazonaws.com/wp-content/uploads/2020/03/13073340/Take-a-large.jpg)
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](https://misschinesefood.s3.us-west-1.amazonaws.com/wp-content/uploads/2020/03/13073308/Put-the-refrigerator.jpg)
Put the refrigerator
Step 4
Remove marinated duck leg and let dry slightly in ventilating place.
![Remove marinated](https://misschinesefood.s3.us-west-1.amazonaws.com/wp-content/uploads/2020/03/13073315/Remove-marinated.jpg)
Remove marinated
Step 5
Pour proper amount of water into the pot: put the above ingredients into the formula.
![Pour proper](https://misschinesefood.s3.us-west-1.amazonaws.com/wp-content/uploads/2020/03/13073235/Pour-proper.jpg)
Pour proper
Step 6
Cover and bring to a boil.
![Cover and bring](https://misschinesefood.s3.us-west-1.amazonaws.com/wp-content/uploads/2020/03/13073132/Cover-and-bring.jpg)
Cover and bring
Step 7
Put the dried salted duck leg, cover the water over the leg, cover the fire.
![Put the dried](https://misschinesefood.s3.us-west-1.amazonaws.com/wp-content/uploads/2020/03/13073301/Put-the-dried.jpg)
Put the dried
Step 8
Bring to a boil and cover over low heat for about 35 minutes.
![Bring to a boil](https://misschinesefood.s3.us-west-1.amazonaws.com/wp-content/uploads/2020/03/13073126/Bring-to-a-boil-2.jpg)
Bring to a boil
Step 9
Then use chopsticks under the poke, can poke on the line.
![Then use chopsticks](https://misschinesefood.s3.us-west-1.amazonaws.com/wp-content/uploads/2020/03/13073350/Then-use-chopsticks.jpg)
Then use chopsticks
Step 10
Sprinkle a little MSG and turn off the heat.
![Sprinkle a little](https://misschinesefood.s3.us-west-1.amazonaws.com/wp-content/uploads/2020/03/13073332/Sprinkle-a-little.jpg)
Sprinkle a little
Step 11
Cover overnight (also immediately edible).
![Cover overnight](https://misschinesefood.s3.us-west-1.amazonaws.com/wp-content/uploads/2020/03/13073212/Cover-overnight-1.jpg)
Cover overnight
Step 12
Remove the drain.
![Remove the](https://misschinesefood.s3.us-west-1.amazonaws.com/wp-content/uploads/2020/03/13073321/Remove-the-1.jpg)
Remove the
Step 13
After the cut large pieces off.
![After the cut](https://misschinesefood.s3.us-west-1.amazonaws.com/wp-content/uploads/2020/03/13073104/After-the-cut.jpg)
After the cut
Step 14
On the plate.
Finally you get the Nanjing Salted Duck.
![On the plate](https://misschinesefood.s3.us-west-1.amazonaws.com/wp-content/uploads/2020/03/13073230/On-the-plate.jpg)
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
Equipment(affiliate link)
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
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