Homemade duck
By VicentaLakin
It's much better to pick the most meaty duck legs and duck chests than to buy bones and skins for ducks outside
Recipe Recommendations
- duck leg of 4
- duck breast 4 tablets
- cinnamon stick
- octagonal of 4
- geranyl 5 pieces
- high-alcohol liquor 100ml
- salt 20g
- white sugar 30g
- white pepper 1 spoon
- pepper
- salty fragrance
- pickled
- several days
- simple
Steps for Homemade duck
1
The ducks cut the flesh with a knife, bubble it, remove as much blood as possible, wash it, drain the surface with kitchen paper, and put it in a clean, waterless, oilless box。
2
Put all the pickle juice in the box, so that all duck meat will be smouldered with pickled juice, cinnamon eight horns and fragrance leaves, with small pieces and slices, so that ducks can taste. It's in the fridge, it's frozen for four days, and it's hard to turn duck on the face every day, and today it's down and tomorrow it's up。
3
Picked duck and put it on the food dryer net。
4
Put them all in the dryer, set 65 degrees, dry for 26 hours。
5
Dryed duck legs, oiled plates dripped a lot of duck oil, full of fragrance。
6
Dry good duck breasts。
7
It's a lot of duck oil。
8
It's a lot of oil. Kitchen paper's full。
9
Good duck leg, oily red。
10
THIS SIDE OF THE SKIN IS SO LONG THAT BEFORE DOING IT, I REMOVED A LAYER OF FAT AND SKIN FROM THE EDGE OF THE DUCK'S LEG, IT'S OKAY IF I DON'T。
11
A well-prepared duck, covered with a skin mask, placed in a sealed bag, frozen in the fridge for 10 months。Homemade duck Make Tips
Pickles should be kept clean, free of water and oil, and every piece of meat must be painted with pickled juice, so as not to spoil the meat。