南京盐水鸭

Nanjing Salted Duck (Jiangsu)

Name: Nanjing Salted Duck (Jiangsu)
Prep time: 1440 min
Cook time: 50 min
Total time: 1490 min
Ingredients: 2 kg (about 4.4 lb) whole duck; 120 g salt; 10 g Sichuan peppercorns; 3 whole star anise; 30 g ginger; 4 stalks scallions; 3 leaves bay leaves

⏱️ Prep: 24h🔥 Cook: 50 min⏰ Total: 24h 50mHARD

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🛒 Available at: Whole Foods

Servings

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.