How to make Chaoshan smoked duck breast

1. Selection of high-quality ducks: The feeding ducks should choose fat and tender live ducks with a growth period of 70 ~ 100 days and a weight of 1.5-2 kg.

2. Flatten the duck: After killing blood, removing hair and taking out internal organs, drain the water, put it on a chopping board, with its back to the lower abdomen upward, its feet and wings bent inward, and press hard to form a flat shape, with its head sticking out to form a "Qin Qin" shape.

Third, the method of brine: spread the fresh bamboo slices of the squashed duck body and put them into a brine pot for pickling. Marinate for one day and start smoking the next day.

Fourth, the sun is strict: the salted duck should be dried or dried, and the water should be removed, the fat should be reduced, and then smoked with bamboo poles. A charcoal stove is built in the smoking grate. Bagasse is added into the stove, covered with wet sugarcane skin, and smoked with coal as fuel for 2 to 4 hours.