Nanjing Salted Duck
Nanjing Salted Duck is a classic dish from Nanjing, China. The duck is known for its tender white meat, crispy skin, and delicate savory flavor. Marinated with salt and Sichuan peppercorns, then gently poached in a spiced broth, this dish is elegant and satisfying.
Ingredients
13 items- Whole duck 1 (about 1.5 kg)
- Coarse salt 100g (about 1/2 cup)
- Sichuan peppercorns 10g (1 tablespoon)
- Star anise 2
- Cinnamon stick 1 small piece
- Bay leaves 3
- Ginger 1 piece (30g)
- Spring onions 2
- Shaoxing wine 2 tablespoons (30ml)
- Sesame oil 1 teaspoon (5ml)
- Garlic (minced) 1 clove
- Light soy sauce 1 tablespoon (15ml)
- Black vinegar 1 teaspoon (5ml)
Nutrition
Steps （9 steps）
Clean the duck thoroughly, removing any internal organs and excess fat. Pat dry inside and out with paper towels to ensure no moisture remains, which helps the cure penetrate evenly. Set aside.
In a dry wok or pan, combine the coarse salt and Sichuan peppercorns. Stir over low heat, shaking the pan continuously, until the salt turns slightly yellow and the peppercorns become fragrant, about 5 minutes. Transfer to a plate to cool completely.
Rub the cooled salted peppercorn mixture all over the duck, both inside and out, generously massaging the breast and thighs. Place the duck in a resealable plastic bag, squeeze out air, and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to penetrate deeply.
Prepare a large pot that can hold the duck fully submerged. Add enough water, then add ginger slices, spring onion sections, star anise, cinnamon, bay leaves, and Shaoxing wine. Bring to a boil, then simmer for 5 minutes to infuse the broth.
Remove the duck from the fridge and rinse off any excess peppercorns and salt under cold running water. Carefully lower the duck into the boiling broth and blanch for 2 minutes. Remove and immediately plunge into cold water (ice water is best) to shock the skin, making it crisp.
Return the blanched duck to the pot with the broth. Bring to a boil again, then reduce heat to low so that the liquid is barely simmering (about 90°C/195°F). Cook for 35-40 minutes, turning the duck over once or twice, until the thickest part of the thigh is easily pierced with a skewer and no pink juice runs out.
Turn off the heat and let the duck cool in the broth (do not remove it) for at least 2 hours, or until completely cooled. This allows the meat to absorb more flavor and become tender yet firm. In hot weather, you can transfer the pot to the refrigerator once it's no longer steaming.
Lift the duck out of the broth, let it drain briefly, and place on a cutting board. Using a sharp cleaver, chop the duck into bite-sized pieces and arrange neatly on a serving plate. Brush the skin lightly with sesame oil for shine and extra aroma.
For the optional dipping sauce, mix minced garlic, light soy sauce, black vinegar, and a drizzle of sesame oil. Serve alongside the duck. This step can be omitted if you prefer the duck on its own.
Tips
The longer the duck marinates, the deeper the flavor; overnight is best. Shocking the duck in cold water after blanching tightens the skin for a crispier texture. Keep the poaching liquid at a gentle simmer—boiling makes the meat tough. Letting the duck cool completely in the broth ensures it is juicy and well-seasoned. Choose a lean, fresh duck for the best result.
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