Ingredients: A white duck (or an old duck).
The proportion of salt and pepper spices: refined salt 500g, pepper 10g, star anise 5g, cinnamon 5g and fragrant leaves 2g.
The proportion of halogen spices: angelica dahurica 10g, star anise 5g, fennel 5g, rhizoma kaempferiae 5g, cardamom 5g, dried tangerine peel 3g, geranium1g.
Brine ingredients: broth (clear water 12kg), salt and pepper 120g, crystal sugar 30g, chicken essence 10g, onion root, ginger slices 5g, yellow wine or cooking wine 100g.
The production steps of salted duck are as follows:
First, stir-fry salt and pepper:
Put 500 grams of refined salt into a dry pot, and then add spices: pepper 10 gram, star anise 5 grams, cinnamon 5 grams, fragrant leaves 2 grams. Stir-fry the salt with low fire until it is dry and slightly yellow. Turn off the fire for standby.
Second, duck embryo treatment and curing:
(1) raw materials and primary processing
Choose a duck with white stripes or an old duck as big as possible, because the duck is too small to smell bad. Soak in clear water, change the water repeatedly, soak the blood thoroughly, take it out and drain it for later use.
(2) pickling method:
Use about 40 grams of salt per catty of clean duck embryo, and rub a layer of salt on the whole duck embryo, especially where the meat is thick, duck breasts, duck legs and other parts, and be sure to rub more salt and pepper. After smearing, fold the duck neck along the back direction and wrap it tightly with plastic wrap, which is more conducive to pickling and savoring, and the juice will not be lost.
Wrap it and put it in the refrigerator for more than 4 hours. If you don't have time to cook, it doesn't matter if you marinate for two or three days.
3. Tear the salted duck embryo off the plastic wrap and rinse it with cold water, especially in the lobby.
Four, salt water production:
Add 12kg broth or clear water to the pot, add 120g salt and pepper, 30g rock sugar, 10g chicken essence, wrap one spice, one onion and 5g ginger slices, boil over high fire, and simmer over low fire for 30min to obtain the salted duck marinade.
4. When the brine boils, hold the duck's head with your hands and put it in the pot with your abdomen facing up, so that the hot brine can be better poured into the duck's abdominal cavity. After the saline is poured into the abdominal cavity, the clean saline can be taken out. By analogy, duck embryos are scalded in salt water for 3-4 times repeatedly. The purpose of this is to make the duck embryo heated evenly inside and outside, so as to mature better in the later stage.
Put the scalded duck embryo directly into the salt water, and pay attention to exhausting the air in the abdominal cavity. Then add100g cooking wine or yellow rice wine, bring to a boil with high fire, simmer for 25-30 minutes with low fire, and then turn off the fire. After turning off the fire, don't take it out, let the duck embryo rest in the juice and cool naturally, then take it out, cut it into pieces and pour a little salt water to eat.