dry salt spice brined duck 盐水鸭 (thigh)

i started exploring 盐水鸭 as even though my teochew braised duck was pretty ok, especially for large group buffets, i was looking for a “finer” chinese preparation for sit-down dinners. also often if i do my sous vide crispy skin canard a l’orange, i only used the breast & was left with the thighs. i also tried tea smoked duck couple of times. it was ok but the preparation was a bit elaborate & also the method i used with only 15minutes of tea-smoking offered more fragrance aroma when serving than was actually infused in the duck.

盐水鸭 spicy duck – 6.2.2015

盐水鸭 spicy duck – 6.2.2015

i googled & found 1 recipe here 🙂 = http://home.meishichina.com/recipe-33399.html

after couple of tries, i quite perfected it (the above 2 photos) & served this beautiful dish at the 22pax RI friends get-together on 6.2.2015.^^

dry salt spice brined duck 盐水鸭

dry salt spice brined duck 盐水鸭 (thigh)

dry salt spice brined duck 盐水鸭 (breast)

dry salt spice brined duck 盐水鸭 (thigh)

the preparation was really quite easy, and much rest with the dry brining marinade.

i added table salt to a non-stick pan, then added sugar, spicy sichuan chilli sauce, and cinnamon bark, anise seeds, clove, sliced ginger, bay leaves & some fennel, and fried over low fire until fragrant, and set aside.

i cut 1/2 duck & exfoliate with salt & dried. then i used a tablespoon to apply the dry brine rub all over the duck, on the skin & on the inside. i then wrapped it in cellophane & left it in the chiller for 48hrs.

when ready to cook, i took out the marinated duck let it rest to room temperature then added to boiling water with 1 teaspoon salt. i let the duck simmered for 15minutes, off fire & poached in the hot water for another 30minutes. the poaching produced a gentler more tender texture & the dry brining produced a very nice flavourful duck.

i tried these twice for my RI friends on 5.5.2014 (only duck thigh) & for my brother & sister birthday on 14.6.2014 (1/2 duck include thigh & breast). i found that (surprisingly) it was better with thigh. i think the breast was thicker & the flavour was not infused enough. anyway it was ok result for me as i can keep the breast for the western sous vide preparation & the thigh for this 盐水鸭. 🙂

Ingredients:

• 1/2 duck

dry brine marinade

• 1 heap tbsp table salt
• 1 tbsp sugar
• 2 bay leaves
• 1 small cinnamon bark
• 2 anise seeds
• 1 clove
• 1cm sliced ginger
• 1.5 to 2 tbsp spicy sichuan chilli
• 1 tsp fennel

Directions:

1. add table salt to a non-stick pan, then added sugar, spicy sichuan chilli sauce, and cinnamon bark, anise seeds, clove, sliced ginger, bay leaves & some fennel, and fry over low fire until fragrant, and set aside.
2. cut 1/2 duck & exfoliate with salt & dried. use a tablespoon to apply the dry brine marinade rub all over the duck, on the skin on on the inside. wrap it in cellophane & left it in the chiller for 48hrs.
3. when ready to cook, take out marinated duck let it rest to room temperature then add to boiling water with 1 teaspoon salt. let the duck simmer for 15minutes, off fire & poach in the hot water for another 30minutes. the poaching produced a gentler more tender texture & the dry brining produced a very nice flavourful duck.