Traditional Chinese Duck: Fermentation Process, Recipe & Home Production Guide
In short: Traditional Chinese Duck. This entry documents a fermentation & aging taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 2241 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
Salted duckThe preparation methods of salted duck vary from place to place. The main methods are salting alone and seasoning.Preparation method(Salt-cured duck) After the duck is slaughtered, trimmed, and internal organs removed from the abdomen, the wing tips and feet are cut off, the blood is washed away, and the water attached to the surface is dried. Then, 10% salt is used to rub the inside and outside of the duck belly. Then it is placed in a tank, pressed with heavy stones, and it takes about 7 days to marinate. When the temperature is high, the time can be shortened. During the pickling period, it is necessary to turn it up and down 1 to 2 times, and at the same time, add salt to the abdominal cavity and neck part, if there are any deficiencies. …
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