Nangjing Brine Duck Recipe


1 tender duck(1500g)

1 tsp rice wine

salt 130g

2 medium scallion 

3 pieces ginger

2 pieces of aniseed

1 tsp pepper


1. Wash clean the duck.

2. Heat oil in the wok,add salt and pepper.Stir several times.Set aside.

3. cut a 3cm wide hole beside the right wing.

   Put 1/2 pepper salt into the duck along the knife edge.

   Sway evenly.

   Use the rest 1/2 hot pepper salt rub the whole body of duck, and put into duck neck from duck mouth and the knife edge of neck.

   Pickle the duck 2 hours in summer,4 hours in spring and autumn,6hours in winter.

   Air to dry.

4. Put a piece of ginger,scallion and aniseed into duck along the wing's knife edge.

   Heat 6 cups water to boil.Put 2 pieces of ginger,scallion,aniseed and rice wine.

   Put duck with duck leg onward and duck head downside. 

   Put cover and stew 20mins over lower heat.

5. Pick up the duck, let broth juce in duck abdomen leak out from knife edge, let leak into the boiler.

   Put the duck in the boiler again,making sure hot soup go into the duck abdomen. Stew 20mins over lower heat.

   Remove, cool and serve. 

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