Salted Duck Recipe [Beginner-Friendly Home-Style Cooking]

Stir-fry some salt, Sichuan peppercorns, star anise, cinnamon, and bay leaves over low heat until they turn slightly yellow.

The salt and pepper I used was the same one I used to fry peanuts last time, so the color is darker, but it doesn't affect the use. Rub the salt and pepper all over the duck, inside and out. Cover it with plastic wrap and refrigerate for 24-48 hours.

After 48 hours, remove the duck, rinse it clean, put water in a pot, add scallions, ginger, garlic, Sichuan peppercorns, and cooking wine, and submerge the duck in the water. Bring to a boil over high heat, then reduce to low heat. Cook one side for 30 minutes, then flip and cook the other side for 30 minutes. The duck is done when chopsticks can easily pierce it.

Turn it over and cook it again.

Take the duck out of the water, cover it with plastic wrap, refrigerate it, and it will taste even better after it has cooled down and is sliced ​​and plated.

Cut into pieces

Duck soup can be used to cook noodles.

You can also cook duck blood with vermicelli.

I marinated three duck legs this time. Same recipe, same deliciousness.