salted duck recipe

How to Make Salted Duck: A Step-by-Step Guide

Salted duck, a Nanjing culinary treasure, delights with its tender meat and savory flavor. Here’s a simplified guide to crafting this dish at home.

Ingredients: 1 whole duck (about 1.5 kg), sea salt, Sichuan peppercorns, star anise, ginger, scallions, and rice wine.

Steps:

1. Prepare the Duck: Rinse the duck thoroughly and pat dry. Rub inside and out with rice wine to remove any gamey smell.

2. Make the Spice Rub: Mix 3 tablespoons of sea salt with 1 teaspoon each of Sichuan peppercorns (lightly crushed), star anise powder, and minced ginger.

3. Cure the Duck: Generously coat the duck inside and out with the spice rub. Place it in a resealable bag or container, refrigerate for 24–48 hours, turning occasionally to ensure even curing.

4. Rinse and Steam: Remove the duck from the fridge, rinse off excess salt, and pat dry. Steam it over high heat for 1–1.5 hours until tender.

5. Air-Dry and Roast: Hang the duck in a cool, ventilated place for 4–6 hours until the skin feels dry. Then, roast at 200°C for 20–30 minutes until golden brown.

Serving: Slice the duck and serve with ginger or duck-skin pancakes for a authentic touch. Enjoy the harmonious blend of saltiness and aroma!