Osmanthus Salted Duck

One native duck (thin and tender shape) 1000g	Marinade: sea salt 150g
Cinnamon 3g	Star anise 2-3 pieces
Zanthoxylum bungeanum 3g	Cumin 2g
Cumin grains 2g	Five-spice powder A little
Star anise powder A little	Ginger powder A little
Marinade	Stock (use plain water if not available) Swamp the whole duck
Onion 30g	Ginger 15g
Star anise2 pieces	Cinnamon 3g
Zanthoxylum bungeanum 5g	Yellow wine 2 tablespoons
White vinegar 1 tablespoon	Osmanthus fragrans (dried) 10g
Fragrant leaves 6-7 tablets	Rock Sugar 5-8g

How to make sweet-scented osmanthus salted duck

Step 1

Clean the duck and soak it in water for 1-2 hours. During this period, constantly change the water and wash away the blood. Let dry, or drain with kitchen paper.

Step 2

Prepare various pickling ingredients

Step 3

Prepare five-spice powder, star anise powder, and ginger powder

Step 4

Stir-fry all the marinade and powder ingredients over low heat until lightly browned and fragrant.

Step 5

When the marinade has cooled and is still warm, carefully rub it all over the duck, including the inner cavity.

Step 6

Add the flowers to the dish and sprinkle a handful of dried osmanthus. Because of the temperature in Shanghai, I put the whole duck in the refrigerator and marinate it for 24 hours. Friends in the north can marinate it in a cool place outdoors. Be careful not to exceed 48 hours.

Step 7

After marinating the duck for 24 hours, add the broth and marinade ingredients to make the marinade.

Step 8

I like to add a few crushed rock sugar to the marinade to remove the fishy smell and add a fresh flavor. Friends who don't like it don't need to add it. The marinade needs to be boiled.

Step 9

For the marinated duck, wash off the marinade and blanch it with the boiled marinade to make its entire skin plump.

Step 10

Dip the watered duck into the marinade. (The marinade needs to submerge the whole duck.) The marinade should be kept boiling, but the whole process needs to be on low heat. Cook for about half an hour, during which time you can stir. Stop heating when chopsticks can pierce the duck meat.

Step 11

Sprinkle a handful of sweet-scented osmanthus, cover with a lid, remove from the stove and continue to simmer using the remaining heat of the soup.

Step 12

After the soup has cooled, take out the duck, drain it, and then cut it into pieces and put it on a plate. Cooking tips for sweet-scented osmanthus salted duck

In order to make the sweet-scented osmanthus duck live up to its name, I specially add a little sweet-scented osmanthus during the pickling and braising process, and add the flowers to the dish to make the duck's fragrance more intense.