salted duck
By OvaRau
Salted duck is a famous specialty in Nanjing and has a long-standing reputation. It has a history of more than a thousand years. This duck skin and white meat are tender, fat but not greasy, fragrant and delicious, and have the characteristics of aroma, crispy and tenderness. Salted ducks have the best color and taste around the Mid-Autumn Festival every year because the ducks are made during the blooming season of osmanthus, so the famous day: osmanthus duck.
Recipe Recommendations
- duck 1/4 side
- refined salt 50 grams
- balsamic vinegar 5 grams
- onion 25 grams
- octagonal of 4
- grass fruit of 2
- tangerine peel two small pieces of
- cinnamon 4 small pieces
Steps for salted duck
1
Prepare the materials.
2
Put water in the pan, bring to a boil, and add five teaspoons of salt.
3
Put the duck and ingredients into the bag. Because the amount is small, it is put into a bag for more flavor.
4
Add boiling water to the pan, cover the lid, adjust to 700W, and cook until 1.5 hours.
5
The time is almost up, ready to start.
6
Freshly baked salted duck.
7
Cut it into slices and serve the table.