Description
Duck slow-boiled in a broth with salt, star anise, scallions, ginger, etc., cooled, and sliced thin. Fat is rendered out making it light; a staple at Taiwanese celebrations.
Restaurants serving Salt Water Duck (Boiled Duck)
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Duck(or Mallard)
- Salt
- Sichuan pepper
- Star anise
- Ginger
- Scallions
- Rice wine
Instructions
- [Authentic Recipe]
- Wash duck cleanly, rub salt and Sichuan pepper all over, rest in fridge for hours.
- Boil plenty of water, scallions, ginger, star anise, rice wine in a large pot.
- Add duck, boil on low for 40-
- mins until cooked.
- Turn off heat, let cool completely in the soup to infuse flavor (*This 'steep and cool' step keeps meat moist).
- Slice thin and plate.
Learn more Spice, substitutes, tips
Key spices
Faint exotic star anise aroma and Sichuan pepper flavor
Substitutes at Japanese supermarkets
Bone-in chicken thighs (becomes Yan Shui Ji)
Pairing
Taiwan Beer、Shaoxing wine
Trivia
[For Adults] If Peking Duck enjoys rich fat and skin, Salt Water Duck enjoys tight lean umami refreshingly as an adult diet meat dish. Duck is highly rich in Vitamin B and iron, healthier than pork/beef. A famous specialty always hanging at storefronts of 'Duck Meat' shops on Taiwan corners.
Eating tips & etiquette
[Unique Eating] Dip in a sauce mixing Taiwan's 'sweet Jiangyou Gao', shredded ginger, and a little doubanjiang to draw out duck umami to the limit!
Allergen
Poultry (Duck)