Jinling Roast Duck
A traditional signature dish of Jiangsu, featuring golden-red, crispy duck skin and tender, savory meat. Typically served with thin pancakes, sweet bean sauce, and scallion segments.
Ingredients
Nanjiao sesame duck (cleaned and dressed)
1 (about 2000 g)
Green vegetable leaves (stuffed into duck cavity)
150 g
Sichuan peppercorns (stuffed into duck cavity)
5 g
Scallions (scallion leaves stuffed into duck cavity)
30 g
Maltose (brushed evenly over the duck body)
25 g
Sesame oil (brushed during roasting)
15 g
Instructions
1
Preparing the duck
Clean and dress the duck. Make a small opening under the right wing to remove the entrails, then wash and drain well. Stuff the green vegetable leaves and Sichuan peppercorns into the duck cavity. Plug the cavity with scallion leaves so that the belly is full.
2
Skewering
Insert a roasting fork under the duck's leg, push it through the breastbone, and bring it out through the shoulder near the neck skin, piercing about 3.5 cm from the opening. Bend the duck's head from left to right, push the fork through just below the eyes, and anchor the fork tip.
3
Blanching and coloring
Bring a pot of water to a rolling boil. Dip the duck head into the water and ladle the boiling water over the duck body so that the skin tightens and the pores become visible. Then brush the maltose evenly over the duck body and set it in a ventilated spot to dry.
4
Roasting
Place charcoal in the roasting pit, light it, and hold the duck by the fork over the fire. First roast the two sides, then the legs, tail, and back, and finally the breast. When the skin sizzles and oil begins to bead, brush with sesame oil and roast until a golden red color is achieved, then remove from the heat and slide off the fork.
5
Plating
Slice the duck meat and arrange on a serving plate, setting the head and tail back in place. Serve with thin pancakes, sweet bean sauce, and scallion segments.
