Shaxian Pressed Salted Duck
A famous specialty from Shaxian, Fujian. Cured, air-dried, then steamed and pan-fried. Golden skin, savory meat, firm texture – perfect with rice or beer.
Ingredients
7 items- Shaxian pressed salted duck 1 whole (about 500g)
- Ginger 1 piece
- Scallions 2 stalks
- Shaoxing wine 1 tbsp
- Sugar 1 tsp
- Light soy sauce 1 tsp
- Cooking oil 1 tbsp
Nutrition
Steps （5 steps）
Place the whole duck in a large bowl and cover with plenty of cold water. Soak for 2 hours, changing water twice, to remove excess salt. Drain and pat dry with paper towels.
Slice ginger and cut scallions. Line a steaming tray with some ginger and scallions, put the duck on top, scatter remaining ginger and scallions over, and drizzle with Shaoxing wine. Bring water to a boil over high heat, place the tray in, cover, and steam over medium‑high heat for 30 minutes until a skewer goes through the thickest part easily.
Remove the duck, let it cool slightly, then chop into 3 cm chunks, keeping skin and meat intact. Strain the steaming juices, discard ginger and scallions, and reserve the liquid.
In a small bowl, mix 3 tablespoons of the reserved steaming liquid, 1 teaspoon sugar, and 1 teaspoon light soy sauce. Stir until the sugar dissolves.
Heat a wok or skillet over high heat and add 1 tablespoon of oil. When hot, add the duck chunks and stir‑fry over medium heat for 2‑3 minutes until the surface turns golden and slightly crispy, stirring often. Pour in the sauce, turn up the heat to high, and quickly toss until the sauce thickens and coats the meat evenly, about 30 seconds. Sprinkle with scallions, toss briefly, and serve immediately.
Tips
Because the duck is heavily cured, thorough soaking is essential to avoid over‑saltiness. Placing radish or potato slices under the duck while steaming helps absorb excess fat and keeps the meat lighter.
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