南京盐水鸭
Nanjing Salted Duck (Jiangsu)
Ingredients
| Amount | Ingredient | Notes | Substitute |
|---|---|---|---|
| 2.0 kg (about 4.4 lb) | whole duck鸭 | — | — |
| 120 g | salt盐 | — | — |
| 10 g | Sichuan peppercorns花椒 | — | — |
| 3.0 whole | star anise八角 | — | — |
| 30 g | ginger姜 | — | — |
| 4.0 stalks | scallions葱 | — | — |
| 3.0 leaves | bay leaves香叶 | — | — |
Instructions
Salt-cure overnight
Toast salt and Sichuan peppercorns in a dry pan 3 min until fragrant and salt turns slightly gray. Rub all over duck inside and out. Refrigerate uncovered 24 hours, turning once.
Rinse and poach(50 min)
Rinse all salt off the duck. Place in a pot and cover with cold water. Add star anise, ginger, scallions, bay leaves. Bring to just below a boil (185°F). Maintain this temperature — never let it boil. Poach 45-50 min. Let cool in broth. Refrigerate before slicing. Serve cold.
Pro Tips for Western Kitchens
The poaching temperature is critical. 185°F — hot but no bubbles. Boiling makes the meat tough and the skin burst.
Frequently Asked Questions
Nutrition
Per serving (approximate values)
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