Nanjing Salted Duck

Ingredients

Whole duck

1 (about 4-5 pounds)

Water

8 cups

Salt

1/2 cup

Sichuan peppercorns

2 tablespoons

Star anise

3 pieces

Cinnamon stick

1

Fresh ginger

1 piece (about 2 inches), sliced

Scallions

4, cut into 2-inch pieces

Instructions

1. Start by cleaning the duck thoroughly, removing any innards, and patting it dry with paper towels. Set it aside.
2. 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.
3. Once boiling, add the sliced ginger and scallions to the pot. Remove from heat and allow the brine to cool completely to room temperature.
4. 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.
5. 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.
6. 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.
7. 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.