Teresa's Recipes
Nanjing Salted Duck
Nanjing Salted Duck is a celebrated traditional dish hailing from the ancient city of Nanjing, China. Renowned for its rich culinary heritage, this dish features a whole duck marinated in a fragrant brine infused with spices like Sichuan peppercorns and star anise. The result is a succulent, tender duck with a delicate flavor that tantalizes the taste buds. Steamed to perfection, it is often enjoyed cold, making it a refreshing dish perfect for summer feasts or festive occasions. Serve it with steamed rice or pickled vegetables for a delightful meal that brings a taste of China to your dining table.
Ingredients
- 1 (about 4-5 pounds) Whole duck
- 8 cups Water
- 1/2 cup Salt
- 2 tablespoons Sichuan peppercorns
- 3 pieces Star anise
- 1 Cinnamon stick
- 1 piece (about 2 inches), sliced Fresh ginger
- 4, cut into 2-inch pieces Scallions
Dietary Notes
- Servings: 4-6
- Dish Type: Main Course
- Prep Time: 30 minutes
- Marinating Time: 8 hours (or overnight)
- Cook Time: 1 hour
- Calories: 400
- Fat: 25g
- Carbs: 0g
- Protein: 35g
- Sodium: 1200mg
- Sugar: 0g
Instructions
- Start by cleaning the duck thoroughly, removing any innards, and patting it dry with paper towels. Set it aside.
- In a large pot, combine the water, salt, Sichuan peppercorns, star anise, and cinnamon stick. Bring to a boil over medium-high heat, stirring until the salt is dissolved.
- Once boiling, add the sliced ginger and scallions to the pot. Remove from heat and allow the brine to cool completely to room temperature.
- Once cooled, submerge the duck in the brine, ensuring it is fully covered. If necessary, place a plate on top to keep it submerged. Cover the pot and refrigerate for a minimum of 8 hours, preferably overnight for best results.
- After marinating, remove the duck from the brine and pat it dry with paper towels. Let it air dry on a rack for about 2 hours to allow the skin to dry out slightly, which will enhance the texture when cooked.
- Prepare your steamer or a large pot with a steaming rack. Bring water to a boil, then place the duck on the steaming rack. Cover and steam over high heat for approximately 1 hour or until the duck is cooked through and tender.
- Once cooked, let the duck cool slightly before cutting it into pieces. Serve it chilled or at room temperature, garnished with fresh scallions or a drizzle of soy sauce if desired.
Tips
- For an extra layer of flavor, consider adding a splash of rice wine to the brine.
- This dish pairs beautifully with a side of pickled vegetables or a light cucumber salad to balance the richness of the duck.
- For variations, you can try adding other spices such as cloves or fennel seeds to the brine for a unique twist.