Chinese
Chinese - Jiangsu Su Cuisine
Salted Duck Nanjing
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 1 whole duck (about 1.8kg)
- • 50g fine salt
- • 2 tsp Sichuan peppercorns
- • 1 tbsp Shaoxing wine
- • 4 slices ginger
- • 3 spring onions
- • 2 star anise
- • 1 cinnamon stick
- • 2L water
Preparation Steps
1
Phase 1
Rub the duck inside and out with salt and crushed Sichuan peppercorns.
2
Phase 2
Marinate the duck in the refrigerator for 12 hours, then rinse and pat dry.
3
Phase 3
Bring 2L water with ginger, spring onions, star anise, and cinnamon to a gentle boil.
4
Phase 4
Lower the duck in, hold the liquid just below the boil, and poach for 45 minutes, turning once.
5
Phase 5
Turn off the heat and let the duck cool in the liquor for 30 minutes.
6
Phase 6
Drain, rest until cool, and carve into thin slices over the bone.