'Nianjing Xianshui Ya' Nianjing Salted Duck

1. 1

   Marinade:

2. 2

   Prepare duck 1 day before you want to serve it. Wash the duck legs and dry them with kitchen paper.

3. 3

   Heat sea salt and Sichuan Peppercorn in a sauce pan on a low heat stirring while cooking until sea salt getting brown and you can smell the aromatic of peppercorn. Remove pan from heat.

4. 4

   Rub the cooked marinade thoroughly into every part of the legs while it still hot. Put the legs into a container with lid on into refrigerator for at least 12 hours .

5. 5

   Braising

6. 6

   After 12-hour marinating, rinse the legs under cold tap water to wash off all the salt and peppercorns.

7. 7

   Place the legs into a small cooking pot add all braising ingredients and water. Make sure the duck legs are entirely submersed in the liquid. Never ever put lid on please!

8. 8

   Bring the water to a full boil, then lower the heat to a bare simmer. Poach the legs for 20-30 minutes, skim floating foam and then remove the pot from the heat.

9. 9

   Let the legs cool in the braising liquid. Remove the cooled legs to a clean container and refrigerate until chilled.

10. 10

    Chop the chilled legs into 1-1 1/2 cm-wide slices and serve cold with plum sauce

* Per serving · 4 servings · Values may vary.

No additional tips available.