Jinling Crispy Duck
A classic Nanjing dish with crispy skin and tender meat, glazed with honey and roasted to a glossy red-brown. Perfect for festive gatherings.
Ingredients
10 items- Whole duck 1 (about 2 kg)
- Honey 2 tbsp
- White vinegar 1 tbsp
- Shaoxing wine 1 tbsp
- Salt 2 tsp
- Sichuan peppercorns 1 tsp
- Five-spice powder 1 tsp
- Ginger 5 slices
- Spring onions 2
- Maltose 1 tbsp
Nutrition
Steps （8 steps）
Clean the duck and pat dry. Rub inside and outside with salt, ground Sichuan pepper, and five-spice powder. Add ginger, spring onions, and Shaoxing wine. Marinate for at least 2 hours.
Bring a pot of water to a boil. Hold the duck by the neck and submerge it in boiling water for about 10 seconds to tighten the skin. Remove and drain.
Pat the duck dry with paper towels. Hang or place on a rack in a ventilated area to air-dry for 2-3 hours until the skin is completely dry.
Mix honey, white vinegar, and a little hot water to make a glaze. Brush evenly over the duck skin, air-dry 20 minutes, repeat 3 times.
Preheat oven to 180°C. Place duck on a roasting rack, breast side down, and roast in the middle for 30 minutes.
Turn the duck over, breast side up, and continue roasting for 25 minutes until the skin is deep red-brown and sizzling.
Increase oven temperature to 200°C and roast 8 more minutes to crisp the skin. Watch carefully to avoid burning.
Let the duck cool slightly. Use a sharp knife to slice off the crispy skin and cut into pieces, shred the meat, and serve with pancakes, cucumber strips, and sweet bean sauce.
Tips
The key to perfect Jinling Crispy Duck is thoroughly drying the skin and applying the honey-vinegar glaze multiple times. Roast at a lower temperature first, then increase heat for a crispy finish.
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