Together with Lap Cheong or Chinese Waxed Sausage, I also made a small batch of Lap Ngak (Waxed duck), a type of wind-dried, cured, dried meat typically made/eaten during Chinese New Year.
This cured meat is normally used to prepare dishes for the Chinese New year Reunion dinner. The way of making is pretty similar to the Lap Cheong, marinated with seasoning for days and then left hung out to air dry in a dry cool place until cured for approximately 7-14 days depending on the weather.
The only difference between the cantonese Lap Cheong and this Chinese waxed duck is that the duck will be smoked once cured to give more flavor to the meat.
2.2 lbs/1000 g Duck legs （around 4）
30 g salt
6 g Sichuan Peppercorns
6 g sugar
6 g Chinese white spirit/wine
2.2 磅/1000克 的 鸭腿 （大约4只）
30 克 盐
6 克 糖
1. Toast salt and sichuan peppercorns in a skillet/pan until crisp and fragrant. Coarsely crushed the peppercorns and salt using a mortar and pestle.
2. Clean and dry the duck legs with kitchen towel, remove any remaining hair.
3. Rub the sichuan peppercorn and salt mixtures to the duck legs, add sugar and Chinese white spirit/wine, mix well and place the duck legs in a deep container with cover.
4. Place the duck in a cool, dry place like a cellar, or the fridge. Turn the duck every 24 hours and remove excess water that come out from the duck, do this for 3-4 days.
5. Use cotton strings or hemp strings to tie the duck legs, hang the legs to dry in a well ventilated place. Bring in the duck at night and keep somewhere cool like a pantry.
6. Duck fat will begin to drip so lay down kitchen towel or newspaper to catch the duck fat. You’ll notice the meat and skin get darker about 7-8 days. Continue to air dry the duck legs until dehydrated and loses about 30 percent of its original weight depending on the weather and humidity level, it could range from 7-20 days, mine took around 14 days.
Note: you can test the readiness of duck legs by pressing on the meat, if it is somewhat tight and feel waxy, it is ready.
7. The duck is ready for smoking once it is dry enough. I smoke my duck and cured meat in an old wok, you can use a smoker if you have one.
8. Place a sheet of foil paper in the wok, add 1/3 cup of rice/glutinous rice,1/3 cup of Chinese green tea leaves, 3 tbsp of sugar, 2-3 cloves of garlic (Optional), and tangerine/orange peels from 2 oranges/tangerines. Combine and spread out evenly.
9. Place a round baking/cooking rack over the mixture and lay the cured meat/duck legs over the rack, cover with lid and turn the stove to high, when smoke starting to show from the seam between wok and lid, turn the heat to medium low/low and smoke/cook for 45 minutes to 1 hour. The smoked meat looks more transparent and waxy once done.
Store the smoked, cured meat in cool, dry place.