Jinling Pressed Duck
Jinling Pressed Duck, a classic Nanjing dish, features tender white meat perfectly seasoned with salt and aromatics. It's a must-have cold appetizer for banquets.
Ingredients
9 items- Whole duck 1 (about 2 kg)
- Salt 100 g
- Sichuan peppercorns 10 g
- Ginger 5 slices
- Scallions 2 stalks
- Star anise 2 pieces
- Cinnamon stick 1 small piece
- Bay leaves 3 leaves
- Cooking wine 30 ml
Nutrition
Steps （9 steps）
Rinse the duck inside and out, remove any remaining feathers, and pat thoroughly dry with paper towels, including the cavity.
In a dry pan over medium-low heat, add salt and Sichuan peppercorns; stir constantly for about 5 minutes until the salt turns slightly yellow and releases a fragrant aroma. Remove from heat and let cool.
Rub the spiced salt evenly all over the duck, paying extra attention to thick parts. Wrap tightly with plastic wrap and refrigerate for at least 2 hours (or overnight).
Remove the duck and shake off excess peppercorns. In a deep pot, add 2 liters of water, ginger slices, scallion sections, star anise, cinnamon, bay leaves, and cooking wine. Bring to a boil.
Gently place the duck into the boiling liquid, ensuring it is fully submerged. Return to a boil, skim off any foam, then reduce heat to low, cover, and simmer for 40 minutes.
Insert a chopstick into the thickest part of the thigh; if no pink liquid comes out and it slides in easily, the duck is done. Turn off the heat and let the duck cool naturally in the broth, soaking for at least 2 hours to absorb flavor.
Remove the duck from the broth, drain well, and place on a wire rack in a ventilated area to air-dry the skin for about 30 minutes, until taut and dry.
Place the dried duck skin-side up on a baking sheet, brush with a thin layer of oil, and roast in a preheated 200°C oven for 10 minutes until golden and crispy. Alternatively, repeatedly drizzle with hot oil.
Let cool slightly, then chop into pieces and plate. Serve with a dipping sauce of original broth or spiced salt. Crispy skin, tender meat, savory and slightly sweet – enjoy hot or cold.
Tips
The longer the marination, the deeper the flavor; overnight is ideal. The poaching liquid can be saved and reused as master stock, improving with age. Roasting adds crispness; skip if you prefer the traditional tender skin.
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