How to make fragrant salt-steamed duck, tender sweet meat, super simple

How to cook Salt Steamed Duck

• 1

  Prepare the duck

  To save time, you should choose to buy pre-prepared meat, ask the seller to clean it thoroughly, and just need to pluck the fine feathers at home.

  Then rinse it several times with clean water, use salt to rub on the duck meat and rinse it again with water and let it drain.

  How to prepare the duck to reduce smell:

  • Method 1: Use salt, ginger, and lemon to rub on the duck body for a few minutes and then rinse with water.
  • Method 2: Wash the duck with cooking wine, white wine, or vinegar and then rinse with clean water.

  See details: How to prepare the duck clean and eliminate the smell

  
• 2

  Mix the salt marinade for the duck

  Internal marinade:

  Put into a bowl a mixture of: 1 tablespoon of seasoning, 1 teaspoon of ground pepper, 1/2 tablespoon of salt powder. Mix well to combine the ingredients.

  External marinade:

  Put into a bowl a mixture of: 1 tablespoon of seasoning, 1 teaspoon of ground pepper, 1/2 tablespoon of salt powder, 1 tablespoon of annatto oil, and 1 tablespoon of sesame oil. Mix well to combine the ingredients.

  

  

  

  
• 3

  Stuffing and marinating the duck

  Divide the marinating salt inside into 2 parts and evenly apply it to the inner belly of the 2 ducks.

  Then stuff each duck’s belly with a mixture of ingredients including: 1 sliced ginger root, 5 halved shallots, and 10 whole bird’s eye chilies.

  Finally, evenly coat the prepared marinating salt mixture on the outside of the duck’s skin. Marinate the duck for about 15 minutes to let the spices soak in.

  

  

  

  
• 4

  Steaming the duck

  You can use a large pot to steam both ducks at once or divide them into 2 smaller pots for steaming, preparing the steaming ingredients for each pot including: 1kg of coarse salt at the bottom of the pot and 10 bruised stalks of lemongrass on top of the salt.

  Next, place the marinated duck inside, cover tightly, and steam over medium heat for about 40 minutes until the duck changes color and becomes tender, then turn off the heat.

  How to check if the duck is cooked: Use chopsticks to poke the thickest part of the meat; if it goes through easily and you see no blood, then the meat is cooked.

  

  

  

  
• 5

  Final Product

  The dish of steamed duck with salt has been completed, a very unique way of steaming duck that results in a deliciously fragrant dish, with evenly golden duck meat that looks appealing and has a strong aroma of lemongrass.

  The meat is tender, fragrant, and has a certain sweetness, with spices that are just right for the palate. The meat has a very unique aroma due to the combination of the ingredients in the stuffing. It tastes better when served with a little spicy ginger sauce or chili lime salt.