The invention discloses a preparation method of
crystal pressed salted duck. The preparation method is characterized in that raw materials comprise, by weight, 100 parts of Jingtang duck, 3-5 parts of refined salt, 1-2 parts of liquor, 2-3 parts of white
sugar, 1-2 parts of perfume and 2-3 parts of white vinegar. The preparation method comprises the following steps: uniformly mixing refined salt, liquor, white
sugar and perfume and spraying the mixture onto Jingtang duck and
rubbing to let the mixture infiltrate into the duck body,
pickling at low temperature of 5-10 DEG C for 22-24 h, immersing for 60 min by adding white vinegar, washing twice or three times, airing to remove
moisture, baking at 60-80 DEG C for 10-12 h, cooling for 10-12 h, baking at 50-60 DEG C for 6-8 h, and cooling for 10-12 h so as to prepare the
crystal pressed salted duck. As the duck is immersed and cleaned with white vinegar after pickled, the prepared
crystal pressed salted duck is transparent and crystal-clear in color. By adding liquor and white
sugar for
pickling, meat is floppy and the taste is mellow. By adding
traditional Chinese medicine for
pickling, fragrance is strong, and the duck has dietotherapy health-care effect. By two baking steps, the duck is fat but not greasy and has special
flavor.