Duck legs 940g Table salt 20 grams
Green onions 7 grams Ginger slices 2 grams
Star anise 1 piece Cinnamon 2 small pieces
MSG A little
Nanjing Salted Duck Recipe Nanjing Salted Duck Recipe Illustration 1

Step 1

Prepare duck legs and related seasonings Nanjing salted duck recipe illustration 2

Step 2

Take a large pot: place the duck legs on top, pour the ingredients in, and massage the duck legs with your hands to spread the ingredients evenly on the duck legs. Nanjing Salted Duck Recipe Illustration 3

Step 3

Marinate in the refrigerator for more than 4 hours. It is best to turn it over a few times in the middle for better flavor. Nanjing salted duck recipe illustration 4

Step 4

Take out the marinated duck legs and dry them slightly in a ventilated place Nanjing salted duck recipe illustration 5

Step 5

Pour an appropriate amount of water into the pot: put the formula of the above auxiliary ingredients intoNanjing salted duck recipe illustration 6

Step 6

Cover and bring to a boil Nanjing salted duck recipe illustration 7

Step 7

Add the dried marinated duck legs, cover the duck legs with water, cover with high heat Nanjing salted duck recipe illustration 8

Step 8

After boiling, turn to low heat and cover for about 35 minutes Nanjing salted duck recipe illustration 9

Step 9

Then use chopsticks to poke it, as long as it can move Nanjing Salted Duck Recipe Illustration 10

Step 10

Sprinkle a little MSG and turn off the heat NanjingIllustration of how to make salted duck 11

Step 11

Cover and soak overnight (can also be eaten immediately) Nanjing salted duck recipe illustration 12

Step 12

Take out and drain Nanjing salted duck recipe illustration 13

Step 13

Cut into large pieces Nanjing Salted Duck Recipe Illustration 14

Step 14

Plate Nanjing Salted Duck Cooking Tips

1. Nanjing Salted Duck: Either whole duck or duck legs can be used for marinating. It is easier to use duck legs at home. 2. Pickling salt: It is best to mix table salt + Sichuan peppercorns and stir-fry it in advance to make it more fragrant. I pickled less to save trouble and didn’t stir-fry it, so I just pickled it directly. 3. Marinating time: The authentic method is dry marinating + clear brine marinating, each time is about 2 hours. It is rare for families to do it, even if there is no clear brine or old brine, I just marinate it for 4 hours to 6 hours. It is very delicious. good 4. When cooking: The amount of salt water should cover all the duck legs, so that the duck meat will not be half white and half black. 5. After cooking: You can let it cool and drain before eating, or you can soak it for a longer time and eat it, depending on your situation. Because I cooked it after dinner, I soaked it overnight