📝 About This Recipe
A cornerstone of Jiangsu's Huaiyang cuisine, Nanjing Salted Duck is celebrated for its tender, succulent meat and ivory-white skin. Unlike roasted duck, this traditional preparation focuses on a 'dry-cure and wet-brine' method that infuses the meat with the fragrant aroma of Sichuan peppercorns and star anise. The result is a delicate, savory masterpiece that is served cold or at room temperature, embodying the refined elegance of Nanjing's 2,500-year culinary history.
🥗 Ingredients
The Duck
- 4-5 lbs Whole Duck (cleaned, head and feet removed if preferred)
The Dry Rub (Roasted Salt)
- 1/2 cup Sea Salt (coarse salt is preferred)
- 2 tablespoons Sichuan Peppercorns (whole)
- 1/2 teaspoon Sand Ginger (Shajiang) (ground or crushed)
The Brine (Old Brine Style)
- 8-10 cups Water (enough to fully submerge the duck)
- 3 pieces Star Anise
- 3 slices Ginger (smashed)
- 3 stalks Scallions (tied into a knot)
- 1 piece Cassia Cinnamon Bark (about 2 inches)
- 2 pieces Bay Leaves
- 1/4 cup Shaoxing Rice Wine (high quality)
The Poaching Liquid
- 2 slices Ginger
- 2 stalks Scallions
- 1 piece Star Anise
👨🍳 Instructions
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1
Thoroughly wash the duck inside and out. Pat it extremely dry with paper towels; a dry duck absorbs the salt rub much more effectively.
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2
In a dry wok or skillet over medium-low heat, toast the sea salt and Sichuan peppercorns. Stir constantly for 5-8 minutes until the salt turns slightly yellow and the peppercorns become highly aromatic. Mix in the sand ginger at the last second.
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3
While the salt is still warm (but safe to touch), rub it vigorously all over the duck, including the cavity. Massage the salt into the skin to ensure deep penetration.
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4
Place the duck in a large airtight container or a heavy-duty Ziploc bag. Refrigerate and let it cure for 12-24 hours. This firms the meat and develops the base flavor.
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5
Prepare the brine by boiling the water with the star anise, ginger, scallions, cinnamon, bay leaves, and Shaoxing wine. Let it simmer for 15 minutes, then allow it to cool completely to room temperature.
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6
Submerge the cured duck into the cooled brine. Place a weight (like a heavy plate) on top to keep it under the liquid. Brine in the refrigerator for another 12-24 hours.
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7
Remove the duck from the brine and rinse briefly under cold water to remove excess surface salt and spices. Let it air dry for 1 hour.
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8
Bring a large pot of water to a boil—enough to cover the duck. Add the poaching liquid aromatics (ginger, scallions, star anise). Keep the water at a 'shrimp eye' simmer (barely bubbling) rather than a rolling boil.
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9
Lower the duck into the water. Poach for 20 minutes, keeping the temperature around 185°F (85°C). Turn the heat off, cover the pot tightly, and let the duck steep in the residual heat for another 20-30 minutes.
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10
Check for doneness by piercing the thickest part of the thigh; the juices should run clear. Remove the duck and immediately plunge it into an ice bath for 2 minutes to tighten the skin.
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11
Hang or rest the duck in a cool, ventilated place to dry and cool completely. The flavor improves as it rests.
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12
Once cooled, chop the duck into bite-sized pieces (bone-in) using a sharp cleaver. Arrange on a platter and serve at room temperature.
💡 Chef's Tips
Always toast your salt and peppercorns; this 'roast-rub' technique is the secret to the authentic Nanjing aroma. Do not let the water boil vigorously during poaching, as this will make the meat tough and cause the skin to break. If you have time, air-dry the duck in front of a fan for an hour after poaching for a more professional, translucent skin finish. Don't discard the poaching liquid! Strain it and use it as a rich base for duck noodle soup the next day.
🍽️ Serving Suggestions
Serve as a cold appetizer or main alongside a bowl of steaming jasmine rice. Pairs beautifully with a crisp, chilled glass of Riesling or a traditional Longjing (Dragon Well) green tea. Accompany with a side of pickled radish or cucumber to cut through the richness of the duck fat. Include a small dish of the poaching broth on the side for dipping if you prefer extra moisture.