Photograph of the finished Nanjing salted duck

China · Vịt muối Nam Kinh

Nanjing salted duck

1 hr Hands-on time + 1 hr waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Duck Duck 2.6 lb
  • Photograph of Coarse salt Coarse salt 3.5 oz
  • Photograph of Sichuan peppercorns Sichuan peppercorns 0.4 oz
  • Photograph of Ginger Ginger 1.1 oz
  • Photograph of Spring onion Spring onion 2.1 oz
  • Photograph of Cinnamon and star anise Cinnamon and star anise 0.3 oz
  • Photograph of Shaoxing Wine Shaoxing Wine ¼ cup
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Roast coarse salt with Sichuan peppercorns in a dry pan for 3 minutes until fragrant.
  2. 2 Rub salt and pepper evenly all over the duck and inside its cavity, then refrigerate for at least 60 minutes.
  3. 3 Rinse off excess salt, then stuff the duck's cavity with ginger and scallions.
  4. 4 Boil a pot of water with cinnamon, star anise, and Shaoxing wine, add the duck, reduce the heat and let it steep for 40 minutes, avoiding a rolling boil.
  5. 5 Remove the duck from the pot, let it cool completely, then chop it into pieces; the meat should be pinkish-white and firm.
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