Materials

Main Ingredients: 2-3 catties of ocean duck or local duck, marinade, 30-50g of salt, 3g of cinnamon, 2-3 anise, 3g of peppercorns, 5g of cumin, 5-6 slices of allspice, appropriate amount of dried cinnamon, appropriate amount of white kowtow, moderate amount of five-spice powder, appropriate amount of ginger powder, appropriate amount of star anise powder;

Supplementary Ingredients: brine stock ingredients, 15g of ginger, 30g of scallions, Pepper 5 grams, anise 2, cinnamon 3g, 2 tablespoons of yellow wine, 1 tablespoon of white vinegar, 10 grams of dried cinnamon, 6 pieces of spices, 5 grams of rock sugar, broth (water) drowned duck

Osmanthus brine duck

1

the marinade used in a container

2

whole duck rinsed clean and drenched out of the water

3

4

Turn up and down to make the spices evenly attached to the duck meat, sprinkle dried cinnamon and continue to marinate for 24-48 hours, excess blood and water poured off

5

Marinated after the seasoning rinse off the seasoning

6

Marinade broth should be diffused over the duck, marinade broth boil the duck will be dipped into the soup again and again, the meat will be tightened and full

6

Brine stock should be over the duck, marinade stock boiling will be repeatedly dipped into the broth, the duck meat will be The duck will be tightened and full

7

Open the pot and then change to low heat to simmer for about half an hour, use chopsticks to penetrate through it, turn off the heat and simmer for another ten minutes

8

Duck fishing up yards into the plate to cool and use sesame oil to apply a wipe over the body of the duck

9

Duck divided into two and cut 1.5cm long pieces, you can then sprinkle some dried osmanthus flowers to decorate ^

Smallest of all, the duck is very good. Tips

Sauté all the marinade ingredients in a dry pan until lightly browned and fragrant, then spread evenly on the skin and viscera of the duck when the marinade is still warm, and marinate for 24 to 48 hours

Season the duck with the marinade on the outside.