Jinling Salted Duck
A traditional famous Nanjing dish, Jinling Salted Duck features white skin, tender meat, is cured in brine, and offers a savory, aromatic, delicious flavor.
Ingredients
Duck (slaughtered and cleaned)
one
Water (for soaking and cooking)
as needed
Refined salt (for heated frying and curing)
as needed
Sichuan peppercorns (for making spiced salt)
as needed
Five-spice powder (for making spiced salt)
as needed
Scallions (cut into segments)
as needed
Ginger (sliced)
as needed
Star anise
as needed
Aromatic vinegar
as needed
Instructions
1
Preparation
Slaughter and clean the duck, soak it in clean water to remove the blood, rinse thoroughly, and drain off excess moisture.
2
Frying the salt
Heat a wok and add the refined salt, Sichuan peppercorns, and five-spice powder. Once heated through, pour the mixture into a bowl.
3
Curing
Rub the heated salt mixture all over the outside of the duck, then place the duck in a vat or basin and cure for 1.5 hours before removing.
4
Brining
Then transfer the duck into a clear-brine vat and soak for about 4 hours before removing.
5
Cooking
Add water to a pot and bring to a rolling boil over high heat. Add the scallions, ginger, star anise, and aromatic vinegar. Place the duck into the pot with the legs facing up and the head pointing down, and simmer covered for 20 minutes.
6
Filling the cavity
When bubbles form around the edges, lift the duck by its legs and pour out the broth from inside the cavity. Then return the duck to the broth so the cavity fills up again. Repeat this process three to four times, then simmer covered for another 20 minutes. Remove and drain off the broth.
7
Cooling and plating
Allow to cool until set. When serving, cut into pieces and arrange on a plate.
