There is no difference between osmanthus duck and salt water duck.

Osmanthus duck, also known as salt water duck, is a traditional Han Chinese dish from Nanjing, Jiangsu Province. Nanjing cinnamon duck has long been famous, rumor has been fragrant more than 2,500 years, this duck skin white meat tender fat and not greasy, fresh flavor with fresh crispy tender characteristics, every year before and after the Mid-Autumn Salt Water Duck flavor is the best.

Osmanthus duck used duck skin white, tender meat, eat up fat and not greasy, taste fresh, fragrant and incomparable, with fragrant, crispy, tender meat characteristics. Osmanthus duck is beautifully packaged, is a good gift for New Year's Eve. Osmanthus duck in the annual Mid-Autumn Festival period, osmanthus duck color and taste than the season to be much better, because this time of year is the osmanthus blooming season, eat osmanthus duck more flavor.

Gourmet Practice

1, light duck chopped off the small wings and claws, in the right wing nest under the opening of about 8 cm long small mouth, take out the viscera, trachea, esophagus, put into the water to soak, to remove the dirt, washed and drained water. And refined salt, pepper, five spice powder a little shake and marinate for about 2 hours, and then put in salt water immersion 1 ~ 2 hours to take out and wash.

2, frying pan with water, put the duck and vinegar, onion knot, ginger, anise, set on high heat, cover and simmer for 20 minutes, turn the duck, and then simmer for 20 minutes or so, until the duck meat is crispy, remove, cool that is, when serving, change the knife to plate.

The above content reference? Baidu Encyclopedia - Cinnamon Duck