(1) Duck selection
The dried duck is made of plump duck, and its meat is tender, plump and of good quality. Plump duck’s fat is distributed among the muscle fibers, thus the finished dried products have smooth appearance and has delicious meat.
(2) Slaughter treatment
Ducks should be fasted for 12-24 hours before slaughtering, and should given sufficient water to make them rest quietly. This allows for good bloodletting and reduces the chance of incompletely digestion. After being slaughtered, the duck carcass should be washed to remove the remaining hairs, and should be rapidly cooled down. The duck carcass was selected from those without fractures and blood stasis spots, and the two wings and feet should be removed.
You should cut the left side of the duck to make the internal organs removed. After washing, the joints of the limbs are dislocated, the pelvis is flattened, and the ribs on both sides are cut along the vertebra into a figure-eight shape. However, do not hurt the meat layer, and avoid cutting the skin. Cut off about 1/3 of the anus, and then trim it into an oval shape, and prepare for pickling.
For reference, the pickling ingredients are 3.6% salt, 1.8% sugar, 0.01% sodium nitrite, 0.05% white pepper, and 0.1% pepper. Before using, you can fry the peppercorns with a little salt and cool it down for later use. When pickling, stir the above mentioned mixed ingredients evenly, rub the ingredients evenly on the inside and outside of the duck with the dry salt method, especially, the legs, chest and neck should be completely rubbed, and then pickled the duck in an refrigerator at 5℃ for 4 to 5 days.
(5) Water stains
Firstly, you should rinse the ducks with warm water at about 40℃ to remove the residual salt on the surface, and then rinse them with cold water at 15℃-20℃ for 2-3 times to remove the residual internal organs and dirt, and then make the duck drained.