Ingredients for marinated roast duck

Before roasting the duck, you can marinate the duck first. It will taste better when roasting it after the flavor has absorbed it. However, what are the ingredients for marinated roast duck? Everyone's choices are different, so you have to choose according to your own taste. Some people like it saltier, so they can add more soy sauce. Some people like it sweeter, so they can add sugar to the seasoning. In addition to these, there are star anise, cloves, peppercorns, etc., and all the seasonings add up to more than a dozen.

How long does it take to marinate the duck?

The pickling time varies according to the season. It needs to be pickled for 96 hours from November to January of the following year. From August to October, it needs to be marinated for 12 hours. After marinating, take out the duck and spread it out with bamboo strips (not too wide) so that the wind can reach every part of the duck's body. After drying the moisture, use the husk to bake repeatedly over low heat for about 3 minutes to get the finished product.

Seasoning for marinated duck:

Marinating ratio: 10kg duck, 0.3kg salt, 0.1kg sugar, 0.04kg MSG, 0.2kg cooking wine, 0.05kg green onion, 0.02kg ginger, 5g each of pepper, star anise, cinnamon, cloves, white cardamom, grass fruit, nutmeg, amomum, angelica dahurica and fennel. The above spices need to be crushed into coarse particles, mixed with other marinade ingredients, and spread evenly on the ducks. Turn over every hour during marinating to facilitate the flavor. Marinate for 12 hours.

Method for marinating duck:

Add 10% salt to rub the duck's stomach inside and out; then put it in a jar and press it with heavy stones. It will be pickled after about 7 days. When the temperature is high, the time can be shortened. During the pickling period, the fish must be turned upside down 1 to 2 times, and salt should be added to the abdominal cavity and neck part, or where there are deficiencies. After pickling, it should be dried in the sun for 3 to 5 days until it is properly dry, and then moved to a ventilated place to air dry.

How to eat pickled duck:

Braised duck

Ingredients: Half a duck

practice:

1. Cut the duck into large pieces, blanch it in water, and then rinse it with cold water.

2. Heat the pan and fry the sugar. Add the duck pieces (without adding oil). Stir-fry until the duck pieces have a caramelized taste, like sticky candied haws. Quickly add cold water to cover the duck pieces.

3. If the duck weighs 1 jin, add 1 liang of light soy sauce, 1 liang of cooking wine, 7 or 8 peppercorns, scallion segments, 1 slice of ginger, 1 star anise, and 1 clove.

4. After stewing in a pressure cooker for 15 minutes, open the lid, add a little sugar, and serve when the sauce is reduced.