A meat dish with no fumes in summer - salted duck
Overview
Being in Suzhou, salted duck is so familiar to me. You can find it in almost all supermarkets, markets, and delicatessens. I don’t dare to comment on which one is the most authentic. I have bought it, eaten it, and given it away to others. I have always been curious about how it is made. When I saw an article explaining how to make it, I started to make it without hesitation. After some trial and error, I found that it is actually not that difficult. It is very suitable for replenishing energy in this hot summer when you don’t want to cook but want to eat meat.
Tags
Ingredients
Steps
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Have the required materials ready.
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Put the salt and Sichuan peppercorns into a clean pot and stir-fry until the Sichuan peppercorns become fragrant.
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Wash the duck legs and drain them. Sprinkle the fried salt and peppercorns on the duck legs while they are hot, and add the ginger slices.
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Rub the salt, peppercorns, and ginger slices evenly on the surface of the duck legs with your hands, and marinate for 2 hours.
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Put the marinated duck legs directly into the pot, along with the marinated salt, pepper, and ginger slices, add the star anise, pour in the cooking wine, and pour in water to cover the duck legs.
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Cover, bring to a boil over high heat and simmer for 2 minutes, turn to low heat and simmer for 20 minutes, turn off the heat and simmer for 10 minutes, remove, brush a layer of sesame oil on the surface, let cool, slice and serve.
