📝 About This Recipe
A crown jewel of Jiangsu cuisine, Nanjing Salted Duck is celebrated for its tender, ivory-colored flesh and savory, aromatic skin. This legendary dish dates back over 600 years, relying on a meticulous three-step process of dry-rubbing, brining, and poaching to achieve its signature 'fragrant, crisp, and tender' profile. Unlike roasted duck, this method preserves the delicate natural sweetness of the bird, accented by the numbing warmth of Sichuan peppercorns and the earthy depth of star anise.
🥗 Ingredients
The Bird
- 4-5 lbs Whole Duck (cleaned, head and feet removed if preferred)
The Dry Rub (Dry-Cure)
- 1/2 cup Sea Salt (coarse grain preferred)
- 2 tablespoons Sichuan Peppercorns (whole)
- 1 teaspoon Sand Ginger (Kencur) Powder (optional, for authentic aroma)
The Brine (Wet-Cure)
- 8 cups Water (enough to fully submerge the duck)
- 1/4 cup Salt
- 4 pieces Star Anise (whole)
- 3 pieces Bay Leaves
- 1 piece Cinnamon Stick (about 3 inches)
- 2 ounces Ginger (sliced into thick coins)
The Poaching Liquid
- 4 stalks Scallions (tied into a knot)
- 3 slices Ginger (crushed)
- 1/4 cup Shaoxing Rice Wine
- 2 pieces Star Anise
👨🍳 Instructions
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1
Thoroughly rinse the duck inside and out. Pat it extremely dry with paper towels; a dry surface is essential for the salt rub to penetrate 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 off-white and the peppercorns are highly fragrant. Let it cool slightly.
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3
Rub the toasted salt mixture all over the duck, including the cavity. Massage it into the skin for several minutes. Place the duck in a sealed container and refrigerate for 12-24 hours.
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4
Prepare the wet brine by boiling the water, salt, star anise, bay leaves, cinnamon, and ginger. Simmer for 10 minutes to infuse, then let the brine cool completely to room temperature.
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5
Submerge the dry-rubbed duck (do not rinse it yet) into the cooled brine. Place a heavy plate on top to keep it submerged. Refrigerate for another 12-24 hours.
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6
Remove the duck from the brine and rinse it briefly under cold water to remove excess surface salt. Hang the duck in a cool, breezy place or in front of a fan for 2 hours to dry the skin.
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7
In a large stockpot, fill with enough water to cover the duck. Add the scallion knot, crushed ginger, Shaoxing wine, and star anise. Bring to a boil.
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8
Lower the duck into the boiling water. Once the water returns to a boil, immediately reduce the heat to the lowest setting. The water should barely shimmer, not bubble.
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9
Poach the duck for 45-50 minutes. It is vital not to boil the duck, as high heat will toughen the delicate proteins.
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10
Turn off the heat and let the duck sit in the hot liquid for another 15 minutes to finish cooking gently.
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11
Carefully lift the duck out and drain any liquid from the cavity. Let it cool completely at room temperature, then refrigerate for at least 2 hours before carving.
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12
Carve the duck into bite-sized rectangular pieces, bone-in, which is the traditional Chinese style to preserve juiciness.
💡 Chef's Tips
Use a younger duck (Long Island or Pekin) for the most tender results; older ducks can be too lean and tough for this method. Never skip the air-drying step; drying the skin after the brine ensures a clean, 'crisp' texture rather than a soggy one. The poaching water should be 'shrimp eye' water (tiny bubbles) to ensure the meat stays incredibly silky. If you find the duck too salty, soak it in plain cold water for 30 minutes before poaching to leach out excess sodium. Always serve this dish cold or at room temperature to allow the aromatic fats to set properly.
🍽️ Serving Suggestions
Serve as a cold appetizer alongside a glass of chilled, dry Riesling or a light Jasmine tea. Pair with a side of pickled radish or cucumber to cut through the richness of the duck fat. Accompany with steamed white rice and a drizzle of the strained poaching liquid (clarified) for a simple meal. Traditionalists often serve this with a small dish of the toasted salt-and-pepper mix for dipping.