Salted Duck

Tag: Steam  
Difficulty: 1/5 ★☆☆☆☆  
Servings: 3

Mode Reference

Mode: Steam  
Temperature: 100°C  
Time: about 60 minutes

Nutrition Analysis (per 100g)

Energy: 312.8 kcal  
Carbohydrate: 2% | 1.2g  
Protein: 11% | 8.8g  
Fat: 87% | 30.3g  
Reference: Chinese CDC China Food Composition Tables, 6th ed.

Ingredients

Part A

• Duck (hen): 900g (1 whole)

Part B

• Salt: 50g
• Sichuan peppercorns: 5g
• Bay leaves: 2g
• Star anise: 2g
• Ginger slices: 10g

Part C

• Ginger slices: 10g
• Large scallion sections: 20g

Cooking Steps

Step 1/6

Prepare the ingredients according to the required ingredients

Step 2/6

Take a pot, add Part B and stir-fry over low heat until the salt turns brown.

Step 3/6

Wash the shelduck, remove the tail glands (or remove the buttocks directly), apply the fried salt to the whole body, and marinate overnight

Step 4/6

Wash off the excess salt from the duck body, take a deep plate, put ginger slices and scallions on the bottom, and put the shelduck on it

Step 5/6

Place the deep-mouthed plate on the steaming plate, place it on the second level of the machine, fill the water tank with water, and set the Mode Reference settings on the appliance and start cooking.

Step 6/6

After cooking, let it cool slightly, cut into pieces and serve on a plate.