The Simplest Briny Duck Way

Ingredients

• Duck leg two
• Salt 60 grams
• Anise 30 grams
• Chinese prickly ash 5 grams
• Green Chinese onion 15 grams
• Ginger 5 grams
• Yellow rice or millet wine 10 grams

Tips

1, salt and the quantity of all sorts of condiment do not have method very accurate, should mix according to respective taste advocate the big canzonet of makings duck is whole. This measures me to feel to suit my taste. If be novice control bad, suggest to give out according to my prescription, preemptive two duck leg is done try! 2, the character of the duck is very main also, if can buy lake duck,be sure taste is better. Resemble the refrigerant duck leg that I use, article differ a bit on the photograph some. 3, if the duck is bigger, boil boils time to also want to be lengthened accordingly. 4, measure graph is second-string, those who use is half duck. 5, according to @E Lu Shiyuan “ white bittern pork liver ” prescription is inspired, after increasing to had been boiled, fish out presses down cool measure, can make duck flesh is sent more closely. 6, immersing time is longer, flavour can be jumped over salty, immerse commonly pass the night is about the same, if not the edible on the horse also should be taken out from inside thick gravy, had prevented salty.

Directions

1. Clean duck clean first, broach fork is used on duck body some small hole.
2. Small fire of anise Chinese prickly ash is put to fry a fragrance in boiler, ginger of rejoin salt, green, right amount oil fries rejoin sweet.
3. Burn into hot water conflagration in boiler.
4. Put duck flesh, boil to enter yellow rice or millet wine, medium baking temperature boils 30 minutes.
5. Precondition is good a cold boiled water, in closing fire to will boil good duck to be put into water, drop in temperature, can put in a few ice cube. Flavor filters thick gravy to put in the meantime cool. Pass the night immerses in putting the duck in fully cool thick gravy, summer can put freezer cold storage.
6. Take out cut an outfit dish can.