Steaming
Salted Duck Recipe
Home-style Chinese recipe: Salted Duck Recipe.
- Total
- Several Hours
Why You'll Love This Recipe
- Marinate the whole duck thoroughly before cooking. Once cooked and cooled, slicing will be much easier and neater.You can lightly toast the salt and Sichuan peppercorns in a pan over low heat or use them raw; both methods work well without significant differences. Using uncooked ingredients results in cleaner skin on the duck.The braising broth is crucial. Save about one cup of it after cooking, store it in the fridge for future use. When ready to serve, remove any solidified fat and drizzle over the sliced duck for added flavor.Always slice the cooled duck; this ensures neat cuts and true salted duck flavor. No one eats hot or warm salted duck. If cooked in the afternoon, chilling overnight in the fridge is ideal.
- Difficulty: Easy
- Flavor: Salty and Fresh
Ingredients
- 1 about 2.4 lbs Whole Duck
- 2 stalks Green Onions
- 1 piece Ginger
- 3-4 pieces Star Anise
- 2 pieces Cardamom Pods
- A large handful Sichuan Peppercorns
Step-by-Step Instructions
Step 1
Rinse the duck thoroughly and pat it dry. Rub salt all over the duck, inside and out, ensuring every part is well seasoned to enhance flavor.
Step 2
Place the Sichuan peppercorns, green onions, ginger, star anise, and cardamom pods inside the duck. Place it in the refrigerator for at least 48 hours or up to 4 days, flipping occasionally.
Step 3
After marinating, remove all ingredients from inside the duck and place them into a pot with cold water and the duck. Bring to a boil.
Step 4
Once boiling, turn off the heat and let it steam for two hours. Reserve the cooking liquid as this is your braising broth. Remove the duck, allow it to cool completely, then slice into pieces and serve with a drizzle of the reserved broth.
Cooking Tips
- Marinate the whole duck thoroughly before cooking. Once cooked and cooled, slicing will be much easier and neater.You can lightly toast the salt and Sichuan peppercorns in a pan over low heat or use them raw; both methods work well without significant differences. Using uncooked ingredients results in cleaner skin on the duck.The braising broth is crucial. Save about one cup of it after cooking, store it in the fridge for future use. When ready to serve, remove any solidified fat and drizzle over the sliced duck for added flavor.Always slice the cooled duck; this ensures neat cuts and true salted duck flavor. No one eats hot or warm salted duck. If cooked in the afternoon, chilling overnight in the fridge is ideal.
- Difficulty: Easy
- Flavor: Salty and Fresh
Recipe Card
Home-style Chinese recipe: Salted Duck Recipe.
Ingredients
- 1 about 2.4 lbs Whole Duck
- 2 stalks Green Onions
- 1 piece Ginger
- 3-4 pieces Star Anise
- 2 pieces Cardamom Pods
- A large handful Sichuan Peppercorns
Method
- Rinse the duck thoroughly and pat it dry. Rub salt all over the duck, inside and out, ensuring every part is well seasoned to enhance flavor.
- Place the Sichuan peppercorns, green onions, ginger, star anise, and cardamom pods inside the duck. Place it in the refrigerator for at least 48 hours or up to 4 days, flipping occasionally.
- After marinating, remove all ingredients from inside the duck and place them into a pot with cold water and the duck. Bring to a boil.
- Once boiling, turn off the heat and let it steam for two hours. Reserve the cooking liquid as this is your braising broth. Remove the duck, allow it to cool completely, then slice into pieces and serve with a drizzle of the reserved broth.