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…😀
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😀 )
1 – all spices and salt mix together and toss evenly…
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….
*once the drying is complete,wrap and store in the fridge until ready to use.
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