Ingredient and Portion
Taiwanese cold duck 鹽水鴨
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This traditional Taiwanese dish can be served both hot or cold.The fragrance of Chinese wine is absorbed onto the duck's meat because of long hours of marinating.
Average
30 mins
duck 1 whole, roughly 3kgs in weight
coarse salt 120 g
aniseed and peppercorns 2tsp
Shaoxing wine 3tbsp
coarse salt 120 g
aniseed and peppercorns 2tsp
Shaoxing wine 3tbsp
Method
Rinse duck under clean water and rub lightly until clean. Discard duck's feet and wings. Pat dry.
Heat wok WITHOUT any oil,the heat salt, spices on pan until fragrant comes out. Let cool.
Rub salt and spices all over the inside and outside of the duck, and stuff a dry cloth into the body. Using another towel, wrap the whole duck and tie tightly and let marinade for 1 whole day.
Remove towel and cloth, then use a piece of kitchen paper to wipe away the excess salt and spice on the body. Rub wine all over duck's body evenly, then steam over hot water for about 1 hour and fourty minutes until done. Take out,let cool and cut into pieces. Serve warm or cold.
Heat wok WITHOUT any oil,the heat salt, spices on pan until fragrant comes out. Let cool.
Rub salt and spices all over the inside and outside of the duck, and stuff a dry cloth into the body. Using another towel, wrap the whole duck and tie tightly and let marinade for 1 whole day.
Remove towel and cloth, then use a piece of kitchen paper to wipe away the excess salt and spice on the body. Rub wine all over duck's body evenly, then steam over hot water for about 1 hour and fourty minutes until done. Take out,let cool and cut into pieces. Serve warm or cold.
Tips
Although this dish can be served either warm or cold, it is most commonly eaten as a cold dish.
When buying fresh ducks, choose those with shiny and thick feathers. Meat should be thick especially at the chest.
When buying fresh ducks, choose those with shiny and thick feathers. Meat should be thick especially at the chest.
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