Salt duck
By VicentaLakin
The ducks are too big, cut half of them for beer ducks, half of them learned to make salt ducks, eating them chewing their heads, they taste lighter and they taste better。
Recipe Recommendations
- Half duck 2 pounds
- chives 1 tree
- Jiang 6 tablets
- pepper 2 teaspoons
- octagonal 1 flower
- cumin 1 teaspoon
- geranyl 4 tablets
- tangerine peel 4 pieces
- cinnamon 1 panel
- refined salt 1 tablespoon
Steps for Salt duck
1
With a big pot, cold water, duck, then fire
2
Blood boiled to ducks seep, hot water wash
3
Another pot of water, a fire, onions, ginger chips
4
Put the fabric into the spherical net so that the residue of the fabric is not scattered
5
Put the net in the water and put it in the duck
6
When the water starts burning, it turns into a slow fire, and from time to time turns over the duck
7
A duck can be cooked and cut to eat。Salt duck Make Tips
1. It is best to add some dried tangerine peel when cooking duck; dried tangerine peel is a great partner for duck;
2. If it is fresh domestic duck, there is no need to use so many seasonings; the large American ducks are a bit gamey;
3. As the saying goes "raw chicken, cooked duck," the duck must be cooked thoroughly, but the so-called "raw chicken" refers to freshly slaughtered chicken, and frozen chicken must also be cooked thoroughly. If you want to easily know if the duck is cooked through inside—especially the legs, where the meat is particularly thick—you can insert a kitchen temperature probe into the middle of the thickest part of the meat. If the temperature exceeds the Poultry standard and no blood comes out when pulled out, it should be fine. If you do not have a probe, make a small cut in the thickest part of the meat to see if any blood seeps out; if blood seeps out, it needs to be cooked longer.