How to Make Salted Duck Legs

Salty Waterfowl duck legs are a dish that many people make, with different methods resulting in varied flavors, Chicken legs can be prepared in various ways, each offering unique tastes.Cooking Network Chef's Network shares the salty waterfowl duck leg recipe, method, which is simple and delicious, making it a great side dish. By following this method, you will achieve a well-rounded taste of salty, sweet, fresh, spicy, and savory flavors in your waterfowl duck legs. Many similar dishes can be prepared using the same technique.

Salty Waterfowl Duck Legs Ingredients Introduction

Salt (30 grams)

The method for making salty waterfowl duck legs:

1. Clean and dry the duck legs.

2. Prepare 30 grams of salt and a small amount of Sichuan pepper.

3. Heat the pot slightly, add Sichuan pepper and salt, and fry until the salt turns slightly golden.

4. Evenly apply the Sichuan pepper and salt mixture to the duck legs. Make sure to cover the entire duck leg.

5. Wrap in a food-grade plastic bag and refrigerate for 12 hours to one day.

6. Rinse off the Sichuan pepper and salt.

7. Add water to the pot and bring it to a boil.

8. Place the rack in the pot. Add some ginger slices.

9. Cover the pot and cook over medium heat for 40 minutes.Steam for 40 minutes.

10. Once done, use a fork to check if it can easily pierce through the duck leg; continue steaming for a few more minutes if it is still hard.

11. Let it cool completely before cutting into pieces.

12. Arrange the cut duck legs on a plate.