Steamed Chinese Preserved Duck Leg 蒸臘鴨腿
This Chinese preserved duck leg 臘鴨腿 is one of our favorites. Raw duck leg is first salted down with spices and chinese rice wine, then hung to slowly dry under the sun. Wonderfully dense textured, intensely concentrated duck meat flavor, infused throughout with a delectably fragrant oil.
- Prep time
- 3 min
- Cook time
- 20 min
- Yield
- 2 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 1 chinese preserved duck leg
- 1 spring onion, chopped to rounds
- Rice, however much you want to prepare
Instructions
- 1
Rinse the preserved salted duck leg under the hot water tap for about a minute, using your fingers to rub at the surface oil.
- 2
Measure out rice you desire to prepare, rinse rice and add correct amount of water. Place the whole duck leg right on top of the rice/water.
- 3
Put the rice pot into the rice cooker and press cook.
- 4
When rice is done, remove duck leg to chopping board and chop to bite sized pieces. Sprinkle chopped spring onion over and serve along with the oil infused rice.