Nanjing Salted Duck, a time – honored delicacy hailing from Nanjing, China, has delighted taste buds for generations. Characterized by its tender meat, crispy skin, and subtly salty flavor, this dish is a cornerstone of Jiangsu cuisine. Here’s a step – by – step guide on how to create this culinary masterpiece in your kitchen.
Ingredients
- One duck, weighing approximately 1.5 kilograms. The choice of duck significantly impacts the flavor and texture of the final dish. Local Nanjing ducks are preferred, but high – quality farm – raised ducks are also suitable.
- 100 grams of salt. Using refined salt ensures a pure and balanced saltiness.
- Five grams each of star anise, cinnamon, cloves, and fennel seeds. These spices infuse the duck with a complex and aromatic flavor.
- Five grams of ginger slices, adding a touch of freshness.
- Ten grams of scallions, enhancing the overall flavor profile.
Step – by – Step Cooking Process
Preparation of the Duck
Begin by thoroughly cleaning the duck. Remove all internal organs, excess fat, and feathers. Make several small incisions on the duck’s skin. This not only helps the seasonings penetrate deeper but also ensures even cooking.
Creation of the Salt Mixture
Heat a pan over low heat. Add the salt, star anise, cinnamon, cloves, and fennel seeds. Stir continuously to roast the salt and spices. As the mixture heats up, a rich, warm aroma will fill the kitchen. Stop when the salt turns a light yellow color. This roasted salt blend will be the key to the duck’s flavor.
Rubbing the Salt
Take the cooled salt mixture and generously rub it all over the duck. Ensure that every part of the duck, including the inner cavity, joints, and thick areas, is evenly coated. Place the salt – rubbed duck in a large container, cover it, and let it marinate in a cool place. The marinating process, which typically lasts 2 – 3 hours, allows the salt and spices to penetrate the meat, imparting a deep – seated flavor.
Rinsing and Soaking
After marinating, rinse the duck under running water to remove any excess salt and spices on the surface. Next, soak the duck in a basin filled with clean water for about an hour. This step helps to reduce the saltiness and makes the duck’s flavor more balanced. Remember to change the water 2 – 3 times during the soaking process.
Cooking the Duck
Transfer the soaked duck to a large pot. Add ginger slices, scallions, and enough water to fully cover the duck. Bring the water to a boil over high heat. Skim off the foam that rises to the surface to ensure a clear broth. Lower the heat to a gentle simmer, cover the pot, and let the duck cook for 40 – 50 minutes. To check if the duck is cooked, insert a chopstick into the thickest part of the duck, such as the thigh. If the liquid that oozes out is clear, the duck is ready.
Cooling and Serving
Remove the cooked duck from the pot and allow it to cool naturally. Once cooled, cut the duck into small, bite – sized pieces. Nanjing Salted Duck is best served cold. Its crispy skin and tender, flavorful meat make it a refreshing and satisfying dish.
Whether served at family gatherings or special occasions, Nanjing Salted Duck is sure to impress. You can adjust the seasonings according to your taste preferences, adding a personal touch to this classic Chinese dish.
