Changde is the most authentic salted duck in Hunan, and Taitianhe is the most authentic salted duck in Changde.
Sauced duck is a kind of delicious food, which is mainly made of duck and sauce. It is made by killing duck, depilating, rubbing salt, re-salting, finally igniting with straw, scattering chaff shells, and repeatedly smoking and baking the duck until it is golden yellow after the smoke from the initial burning has dispersed.
The finished product of salted duck is deep red in color, crisp and fragrant in flesh, rich in sauce flavor and long in taste. It has the effects of promoting blood circulation, smoothing qi, invigorating spleen, nourishing stomach and beautifying, and is a famous traditional flavor that is popular in the north and south of the country.
Practice:
Duck selection: The fatter the raw duck, the better, especially those who have not laid eggs and changed their hair.
Pickling:
1. Kill the duck to depilate, eviscerate, kill the tip of the wing and the feet of the duck, cut it open from the chest, wash it, and then hang it to drip dry.
2. Rub salt. Stir-fry the refined salt in a pot, add 0. 125% fennel, stir-fry until the water vapor evaporates, take it out and grind it. After that, the duck was weighed and dried with 6.25% of its weight. Put 3/4 of the salt into the neck incision, and turn it over and over again, so as to make the salt evenly stick to all parts of the abdominal cavity. The rest of the salt should be rubbed on the chest muscle, calf muscle and mouth. After rubbing the salt, put it in the jar in turn, take it out after salting 12 hours, lift the rear wing, open the anus, and make all the salt water in the cavity flow out, which is called brine deduction. Then it is stacked in the cylinder, and after about 8 hours, the second brine is deducted.
3. Re-salting. After the second marinating, mix pepper, spiced powder, sodium sulfate and white sugar evenly, and smear them on ducks, especially where the meat is thick. Nanjing style should be covered with sweet noodle sauce, Hunan style should be covered with Chili powder, and then put in the tank for ten hours, turning once in the middle. If the duck is big, the pickling time will be longer.
4. After the duck comes out of the tank, lift the drip of dry salt water, dry the inner part of the duck with hot gauze, then support it in the duck's belly with two sticks in a cross shape, press it into a plate shape, and dry the water.
5. Use straw to light the fire, sprinkle with chaff shells, and when the smoke from the initial burning clears, repeatedly smoke and bake the duck until it is golden yellow.