📝 About This Recipe
A legendary specialty of Nanjing with a history spanning over 2,500 years, this dish is celebrated for its 'tender meat, crisp skin, and fragrant fat.' Unlike heavy braised dishes, this preparation focuses on the purity of the duck, using a dry-rub curing process and a delicate poaching method to achieve a silky texture and a savory, floral aroma. It is a masterpiece of balance, showcasing the refined elegance that defines Jiangsu's culinary heritage.
🥗 Ingredients
The Bird
- 4-5 lbs Whole Duck (Fresh, high-quality duck with skin intact; head and feet removed if preferred)
The Fragrant Salt Rub
- 1/2 cup Sea Salt (Coarse salt works best for even coating)
- 2 tablespoons Sichuan Peppercorns (Whole)
- 3 pieces Star Anise (Crushed slightly)
- 1 teaspoon Sand Ginger (Sha Jiang) (Powdered or dried pieces)
The Poaching Liquid (The Master Brine)
- 12-15 cups Water (Enough to fully submerge the duck)
- 1/2 cup Shaoxing Rice Wine (High quality for best aroma)
- 3 inch piece Ginger (Smashed)
- 4-5 stalks Scallions (Tied into a knot)
- 2 pieces Star Anise (Whole)
- 1 small piece Cassia Cinnamon Bark
- 1 piece Dried Tangerine Peel (Optional, for subtle citrus notes)
- 2 pieces Bay Leaves
👨🍳 Instructions
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1
Thoroughly wash the duck inside and out. Pat it completely dry with paper towels; a dry surface is essential for the salt rub to penetrate the meat.
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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 off-white/yellow and the peppercorns become highly fragrant.
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3
While the salt is still warm, rub it vigorously all over the duck, including the cavity. Massage the salt into the skin to ensure the flavors penetrate deep into the muscle.
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4
Place the salted duck in a large zip-top bag or a deep dish covered with plastic wrap. Refrigerate for at least 24 hours (up to 48 hours for a deeper flavor). Flip the duck halfway through the curing process.
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5
After curing, rinse the duck under cold running water to remove excess salt and peppercorns. Pat dry again.
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6
In a large stockpot, combine all 'Poaching Liquid' ingredients. Bring to a rolling boil and let it simmer for 15 minutes to create a concentrated aromatic base.
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7
Carefully lower the duck into the boiling liquid, breast side down. Ensure it is fully submerged. If it floats, weight it down with a heavy ceramic plate.
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8
Once the water returns to a boil, immediately turn the heat down to the lowest setting. The water should barely shimmer (sub-simmer), around 185°F (85°C).
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9
Cover the pot tightly and poach the duck for 45-50 minutes. This gentle 'soaking' method ensures the meat remains incredibly silky and doesn't become tough.
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10
To check for doneness, pierce the thickest part of the thigh with a skewer; the juices should run clear. If they are pink, poach for another 5-10 minutes.
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11
Remove the duck from the liquid and let it drain. Brush the skin lightly with a little bit of sesame oil or the fat skimmed from the poaching liquid to prevent the skin from drying out.
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12
Allow the duck to cool completely at room temperature before refrigerating for at least 2 hours. Cold duck is much easier to chop into clean, uniform pieces.
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13
Using a heavy cleaver, chop the duck into bite-sized rectangular pieces (bone-in), traditional Chinese style. Arrange on a platter and serve chilled or at room temperature.
💡 Chef's Tips
Always use a fresh duck rather than a frozen one if possible; the texture of the fat is superior. Don't skip the toasting of the salt; the heat releases the oils in the peppercorns which is the secret to the 'Nanjing' aroma. If you have time, air-dry the duck in the fridge uncovered for 2 hours after rinsing the salt rub to get a tighter, snappier skin. Save the poaching liquid! It can be strained and frozen to be used as a 'master brine' for your next batch, becoming richer over time. Avoid a rolling boil during the poaching stage; high heat will cause the duck fat to render out too quickly and toughen the protein.
🍽️ Serving Suggestions
Serve as a cold appetizer alongside a glass of chilled, dry Riesling or a traditional Shaoxing rice wine. Pair with a side of pickled radish or cucumber to cut through the richness of the duck fat. Accompany with a bowl of plain congee or steamed jasmine rice for a comforting meal. Provide a small dish of the poaching liquid (strained) on the side for dipping if extra moisture is desired. Works beautifully as part of a multi-course banquet alongside stir-fried seasonal greens like Bok Choy.