📝 About This Recipe
A cornerstone of Anhui (Hui) cuisine, this salted duck is a masterclass in the 'dry-curing' technique, resulting in meat that is incredibly tender, savory, and deeply aromatic. Unlike its Nanjing cousin, the Anhui version emphasizes a robust infusion of Sichuan peppercorns and toasted salt that permeates the bone, balanced by a gentle steaming process. This dish is a celebration of preservation and patience, offering a clean yet complex flavor profile that has graced banquet tables for centuries.
🥗 Ingredients
The Duck
- 4-5 pounds Whole Pekin or Long Island Duck (cleaned, head and feet optional)
The Aromatic Rub
- 1/2 cup Sea salt (coarse grain preferred)
- 3 tablespoons Sichuan peppercorns (whole)
- 3 pieces Star anise (crushed into small bits)
- 1 Cinnamon stick (broken into pieces)
- 1 teaspoon Sand ginger (Kencur) powder (optional, for authentic Hui depth)
The Steaming Aromatics
- 3 inch piece Fresh ginger (sliced into thick coins)
- 4-5 stalks Scallions (knotted)
- 1/4 cup Shaoxing rice wine (high quality)
- 1 small piece Rock sugar (about the size of a marble)
👨🍳 Instructions
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1
Thoroughly wash the duck inside and out. Remove any excess fat from the cavity and pat the skin completely dry with paper towels. This is crucial for the salt to penetrate effectively.
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2
In a dry wok or heavy skillet over medium-low heat, add the sea salt, Sichuan peppercorns, star anise, and cinnamon. Toast the mixture, stirring constantly, for 5-8 minutes until the salt turns slightly off-white/yellow and the spices are intensely fragrant. Do not burn the spices.
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3
Allow the salt mixture to cool slightly. If using sand ginger powder, mix it into the toasted salt now.
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4
Rub the warm salt mixture all over the duck, including the internal cavity. Massage the salt into the skin vigorously for about 5 minutes to ensure the flavors begin to penetrate the meat.
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5
Place the duck in a large non-reactive container or a heavy-duty vacuum bag. Cover and refrigerate for at least 24 hours (up to 48 hours for a deeper cure), flipping the duck every 12 hours to redistribute the brine that forms.
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6
After curing, remove the duck and rinse off the excess salt and spices under cold running water. Pat the duck dry once more.
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7
Prepare a large steamer. Place the duck on a heat-proof platter that fits inside the steamer. Rub the skin with Shaoxing rice wine.
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8
Stuff the duck cavity with half of the ginger slices and half of the knotted scallions. Place the remaining ginger, scallions, and the rock sugar on top of the duck.
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9
Steam the duck over high heat for 15 minutes, then reduce the heat to medium-low and continue steaming for another 45-60 minutes. The duck is done when a skewer inserted into the thickest part of the thigh releases clear juices.
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10
Carefully remove the platter from the steamer. Save the 'duck essence' (the liquid in the platter) for later use; it is liquid gold.
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11
Let the duck cool completely at room temperature. This allows the meat to firm up, making it easier to chop into clean, bite-sized pieces without the meat falling apart.
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12
Once cooled, use a heavy cleaver to chop the duck into 1-inch thick segments (bone-in). Arrange on a platter and drizzle with a spoonful of the reserved steaming liquid before serving.
💡 Chef's Tips
Always toast your salt; the chemical change in the salt and the release of oils in the peppercorns is what defines the 'Hui' flavor profile. If you prefer a firmer texture, air-dry the duck in the refrigerator for 2 hours after rinsing the salt off but before steaming. Don't discard the fat! The rendered duck fat from the steaming liquid can be used to stir-fry greens or flavor rice. If the duck is very large, increase the steaming time by 10 minutes to ensure the bone marrow is cooked through.
🍽️ Serving Suggestions
Serve at room temperature or slightly chilled as a cold appetizer or main course. Pair with a crisp, acidic white wine like a Riesling or a traditional Shaoxing Huadiao wine. Accompany with a side of pickled radishes or cucumbers to cut through the richness of the duck skin. A bowl of plain congee or steamed jasmine rice is the perfect vessel for the savory meat. Serve alongside a pot of hot Tieguanyin or Pu-erh tea to cleanse the palate.