📝 About This Recipe
A cornerstone of Jiangsu cuisine for over 600 years, Nanjing Salted Duck is celebrated for its porcelain-white skin, tender rosy meat, and a savory profile that is deeply fragrant without being greasy. Unlike roasted varieties, this dish relies on a meticulous dry-rub and poaching technique to preserve the natural sweetness of the poultry. It is a masterpiece of culinary patience, delivering a delicate, melt-in-your-mouth texture that has made it a legendary delicacy in China's ancient capital.
🥗 Ingredients
The Duck
- 4-5 pounds Whole Duck (fresh, high-quality, cleaned with giblets removed)
The Dry Rub (Roasted Salt)
- 1/2 cup Sea Salt (coarse salt works best)
- 2 tablespoons Sichuan Peppercorns (whole)
- 3 pieces Star Anise (crushed slightly)
The Poaching Liquid (Master Brine)
- 12-15 cups Water (enough to fully submerge the duck)
- 3 inches Ginger (sliced and smashed)
- 4-5 stalks Scallions (tied into a knot)
- 1/4 cup Shaoxing Rice Wine (high quality)
- 2 pieces Star Anise
- 1 piece Cinnamon Stick (small)
- 3 pieces Bay Leaves
- 2-3 slices Sand Ginger (Kencur) (optional, for authentic aroma)
- 2 tablespoons Salt (to season the broth)
👨🍳 Instructions
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1
Rinse the duck thoroughly under cold running water, removing any excess fat from the cavity. Pat the skin and cavity completely dry with paper towels. This is crucial for the salt to penetrate.
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2
In a dry wok or skillet over medium-low heat, add the sea salt, Sichuan peppercorns, and crushed star anise. Toast, stirring constantly, for 5-8 minutes until the salt turns slightly off-white/yellow and the spices are highly fragrant. Do not burn the spices.
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3
While the salt mixture is still warm (but safe to touch), rub it vigorously all over the duck, including the inside of the cavity and under the wings. Massage the salt into the skin for about 5 minutes.
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4
Place the duck in a large glass dish or a heavy-duty resealable bag. Refrigerate and let it marinate for at least 24 hours, ideally 48 hours. Turn the duck every 12 hours to ensure even curing.
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5
After marinating, remove the duck and rinse off all the salt and spices under cold water. Pat dry again.
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6
In a large stockpot, combine all the 'Poaching Liquid' ingredients. Bring to a rolling boil, then reduce heat and simmer for 15 minutes to allow the aromatics to infuse the water.
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7
Carefully lower the duck into the boiling liquid, breast side down. Ensure the duck is fully submerged. Once the water returns to a boil, immediately reduce the heat to the lowest possible setting.
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8
The water should be 'shimmering' but not bubbling (sub-simmer). Cover the pot tightly and poach for 20 minutes.
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9
Turn the heat off completely. Leave the duck in the hot liquid, covered, for another 40-45 minutes. This 'steeping' method ensures the meat remains incredibly tender and juicy.
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10
Lift the duck out carefully using hooks or large spatulas, draining the liquid from the cavity back into the pot.
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11
Hang the duck or place it on a wire rack in a cool, breezy area (or in front of a fan) for 1-2 hours to air-dry the skin. This firms up the texture.
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12
Once cooled to room temperature, use a sharp cleaver to chop the duck into bite-sized pieces, traditional Chinese style (bone-in). Serve at room temperature or chilled.
💡 Chef's Tips
Always use a fresh duck rather than frozen for the best 'rosy' meat color and texture. Do not skip the dry-rub toasting; the heat releases the essential oils in the peppercorns which is the signature scent of the dish. Maintain a very low poaching temperature; if the water boils too hard, the skin will tear and the meat will become tough. For the most authentic flavor, let the duck air-dry after poaching; this tightens the skin and concentrates the savory notes. If you have time, make the poaching liquid a day in advance to let the spices fully bloom.
🍽️ Serving Suggestions
Serve at room temperature as a classic cold appetizer or main course. Pair with a glass of chilled, dry Riesling or a traditional Shaoxing rice wine. Accompany with a side of pickled radish or cucumber to cut through the richness. Serve alongside a bowl of hot, plain congee for a comforting, traditional Nanjing breakfast. A light dipping sauce of black vinegar and ginger slivers can be provided, though the duck is flavorful enough on its own.