Homemade Salted Duck Leg Recipe

  This summer feels unusually stifling, with people losing their appetite in such weather. For housewives, the task is even more challenging at this time—nourishing and delicious yet not greasy or heavy.

  On weekends, I made salted water duck legs at home.The salt water duck legs are a craving-quenching dish for the hot summer season. Ingredients: 3 duck legs.The duck meat has cooling, detoxifying, and nourishing effects, making it very suitable for consumption during the summer. After this cooking method of boiling, most of the fat in the duck meat is removed, resulting in a light taste without being greasy.

  Salted water duck legs—are made by simmering the duck legs in salt water.Ingredients: 3 duck legs.

  Seasonings: Salt,

  Kung Pao seeds,Sichuan pepper, bay leaves,cinnamon bark, ginger slices,star anise, millet wine.

  The steps for making salted water duck legs:

  1. Sauté the salt and Kung Pao seeds in a small pot over low heat until slightly yellow, with the aroma of Sichuan pepper;

  2. After cooling down, pour this seasoned salt onto the cleaned duck legs, rub them thoroughly for several minutes, then wrap them in a plastic bag and refrigerate overnight to better absorb the flavors;

  3. In a pot, add an appropriate amount of water along with ginger slices,

  Sichuan pepper,alcohol, bay leaves,

  and star anise for simmering; bring it to a boil over high heat;4. Place the duck legs in the pot and cook on medium-low heat for 15 minutes, then turn off the heat and let them sit. Once the boiling broth cools down, reheat for another 10 minutes and turn off the heat again for an additional 10 minutes of simmering; 5. Remove the duck legs from the pot and place them in cold water to cool; once cooled, remove them and cut into pieces before serving.

  Small tips for making salted water duck legs:

  After two rounds of simmering, the duck meat is already very tender. Placing it in cold water afterwards can cause the meat to contract, giving it a chewy texture. If you prefer not to have this texture, you can skip placing it in cold water and serve it directly after cooking.