• Skip to main content
  • Skip to primary sidebar

Rosa Cooks

Easy Picture Book Cooking & Baking Recipes

  • Home
  • International Recipes
    • Pastries
    • International Dessert
  • Asian Recipes
    • Traditional Asian
    • Dim Sum
    • Fusion
    • Asian Festival
    • Asian Dessert
  • About Me
  • Contact me

Asian Salted Cured duck~ Winterlicious [email protected]

December 6, 2020 by Rosa Leave a Comment

Tweet

The popular claypot rice in the winter series of dishes is very particular about the ingredients and quality. Among them, the cured duck  is the signature choice and  the flavouring processes  is simple with its unique taste and texture , plus a bit here and there I follow from different sources , finally I made it right  with satisfaction only with time concern here , but totally worth it after all , so let’s see how…😀

Ingredients : 

1 – one yound duck .. 1..2 kg

2 – one cup  ground salt

3 -garlic powder, all spicy powder, black pepper ..3 tbsp each ,

   – turmeric powder ..1 tbsp

4 – 4-5 tbsp  rice wine..( I useually use my homemade rice wine😀 )

Steps –

1 – all spices and salt mix together and toss evenly…

toss lightly

2 –  Prepare a duck  , cut off the wings tips, tail, head and neck, then discard

these parks and cut down the breastbone to open the duck, lay flat, dry and

start the curing processes….

( curing is the flavouring processes by the addition of salt and herbs with the aim of drawing moisture out of the meat , process of osmos )

3 – rub the cure mixture over the duck , inside and out.

 2 cut and open the flat duck into pieces as shown above…

3 – put the cured meat in the refrigerator for 24 hours…

-take out the meat from the fridge and rub it with the rice wine all over

-and put the meat back to the fridge for a day or two…

-till the texture is firm and dry …

-then put the meat inside the oven and slow bake 150 F for 12 hours..

– *reverse few times as possible as to be evenly drying both sides….

  • set and bake as shown
  • 12 hours after… nice and dry

*once the drying is complete,wrap and store in the fridge until ready to use.

  • Steam over the rice
  • take out and chop after cooked
  • enjoy😋

😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋

Tweet

Filed Under: Asian, Asian Festival, holiday cuisine, holiday cusine, Rice, Rice, Traditional Asian

Previous Post: « Steam Pork Spare Ribs with black bean sauce over vermicelli and lotus leaves
Next Post: Expresso Cotton [email protected] Rosacooks »

Reader Interactions

Search

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Select Your Preferred Language

Latest Posts

Expresso Cotton [email protected] Rosacooks

Asian Salted Cured duck~ Winterlicious [email protected]

Steam Pork Spare Ribs with black bean sauce over vermicelli and lotus leaves

Gua Bao with Assorted [email protected]

Newsletter

Subscribe for email updates!

Copyright © 2021 Rosacooks.com