Pickling method and drying of preserved duck

In fact, there are many ways to pickle preserved duck, and the methods and processes are different. I believe some of them will be preserved at home after winter every year, such as sausages, bacon, preserved chicken, preserved duck and preserved goose. As a chef who has worked in a hotel for eight years, I want to share with you how to cook preserved duck.

first

Four ducks reared 150 days were slaughtered, plucked to remove internal organs, and then lymph was removed. Duck lymph contains a heavy metal, which is harmful to people's health, so don't be afraid of trouble if you want to eat healthily. After cleaning up the internal organs, clean up the blood in the duck and put it aside.

second

Prepared marinade, edible salt, 500g, pepper 30g, fragrant leaves15g, star anise 20g.

Put the salt and aniseed in a pot and stir-fry with low fire for about 10 minutes, then take it out and let it cool.

third

Start pickling, put the ducks in a plate and put them neatly. Remember not to press them together.

Rub the fried salt and aniseed on the duck, both sides. Then sprinkle 30 grams of high-alcohol liquor on the duck.

Sprinkle salt evenly, seal the duck with plastic wrap and marinate for three to five days. Remember to turn the duck upside down in the middle so that he can absorb salt evenly.

fourth

Take out the salted duck, and wash the salt and aniseed with clear water once. Then support the duck's stomach with two bamboo sticks and put it on with a rope. If it is in the countryside, I believe that every family will cook in a big pot. You can put the salted duck in the chimney of the cauldron and smoke it dry. Only smoked ducks taste good. There is also a smoking method, which is to smoke pine leaves with some fruit peels, such as grapefruit peel and orange peel, so as to obtain the smoking taste.

In fact, delicious food, high-quality raw materials and simple methods are delicious. Thank you for reading!