Braised Duck in Salt Water

Braised Duck in Salt Water

This aromatic Salt-Braised Duck Legs recipe delivers tender, flavorful meat with a perfect balance of spices. The duck legs are first rubbed with a fragrant mix of salt, peppercorns, and cassia, then marinated for 12 hours to deepen the taste. Simmered with scallions, ginger, and cooking wine, the duck becomes incredibly juicy and infused with rich umami flavors. The slow braising process ensures melt-in-your-mouth texture, while the optional dipping sauce adds an extra layer of deliciousness. A standout dish for its simplicity and depth of flavor, this recipe is perfect for a comforting meal or an impressive dinner centerpiece. Enjoy it as-is or paired with your favorite sauce for an unforgettable dining experience.

60 Minutes
Advanced
4 servings
Recipe Hot Dishes

Ingredients

Metric US
4 serving

Main Ingredients

🥩
duck legs
4 pieces

The aromatics

🧅
scallions
100g
🧅
ginger
50g

The sauce & seasonings

🧂
peppercorns
1 tbsp
🧂
cassia
2cm piece
🧂
cooking wine
2 tbsp

Instructions

1. Step 1

Step 1
Heat the wok over low heat, add 2 tablespoons of salt and stir-fry until lightly yellow, then add peppercorns and cassia and stir-fry until fragrant, then turn off the heat.

2. Step 2

Step 2
While it’s hot, rub the salt all over the cleaned duck legs, massage evenly, and place them in an airtight container, seal it, and refrigerate for about 12 hours.

3. Step 3

Step 3
Add water to the wok, add scallions, ginger, cooking wine, and a small amount of salt, rinse the marinated duck legs, put them in the wok, and bring to a boil over high heat, skim off the foam, and then reduce the heat to low and simmer for 30 minutes, then turn off the heat and stew for about 1 hour.

4. Step 4

Step 4
Let the cooked duck legs cool down.

5. Step 5

Step 5
Cut into pieces and serve, can be eaten directly or with dipping sauce, both taste great.

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