Jinling Salted Duck
Jinling Salted Duck is a traditional Nanjing dish, known for its savory flavor, tender meat, and crispy skin, a banquet favorite.
Ingredients
7 items- Whole duck 1 (about 1500g)
- Coarse salt 150g
- Sichuan peppercorns 20g
- Star anise 5
- Scallions 2
- Ginger 1 piece
- Cooking wine 30ml
Nutrition
Steps （5 steps）
Clean and drain the duck. Roast coarse salt and Sichuan peppercorns, rub all over. Refrigerate for 24 hours.
Remove duck, prop open cavity with bamboo skewers. Hang in ventilated area 2 days until skin is dry.
Soak dried duck in fresh water 1 hour to remove excess salt, then rinse.
Bring a large pot of water to boil with scallions, ginger, star anise, and wine. Add duck, reduce to low, cook 45 minutes until cooked through.
Remove duck, let cool, chop into strips and serve with cooking liquid.
Tips
Longer air-drying gives firmer texture; soaking before cooking adjusts saltiness.
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