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 1.2 kg
  • Photograph of Coarse salt Coarse salt 100 g
  • Photograph of Sichuan peppercorns Sichuan peppercorns 12 g
  • Photograph of Ginger Ginger 32 g
  • Photograph of Spring onion Spring onion 60 g
  • Photograph of Cinnamon and star anise Cinnamon and star anise 8 g
  • Photograph of Shaoxing Wine Shaoxing Wine 60 ml
  • Photograph of Steamed rice Steamed rice 800 g

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.
Start cooking