"No, it still needs to be soaked in brine. Soak for two hours, take out and let dry, then soak for another two hours, continue to dry. After three soaks and three dries, it can be put into the pot and slowly cooked at low temperature."
The preparation of Salt Water Duck is meticulous, with emphasis on rubbing with cooked salt, soaking in old brine, drying well, and cooking thoroughly.
The so-called old brine soaking means repeatedly soaking in brine.
To cook thoroughly requires the duck meat to be fully cooked in low-temperature water. This not only draws out excess salt but also ensures the meat is tender while retaining its firmness.
The reason Jinling people can't forget this delicacy, even when abroad wanting to bring two ducks, is because this tedious method completely unleashes the ultimate deliciousness of the duck meat.
After not eating it for a few days, the craving becomes intense.
