Nanjing Salted Duck Recipe

Duck: A whole duck, typically weighing between 4-5 pounds, is the main ingredient for this dish.

Salt: Used to season and preserve the duck, giving it a distinctive flavor.

Sichuan peppercorns: These provide a unique, slightly numbing spice that is characteristic of many Chinese dishes.

Star anise: Adds a sweet, licorice-like flavor to the broth.

Ginger: Fresh ginger slices are used to add a warm, spicy note to the dish.

Scallions: These add a mild onion flavor and aroma to the broth.

When preparing the duck for this recipe, make sure to pat it dry thoroughly after cleaning. This step is crucial because any excess moisture can prevent the salt from adhering properly to the skin. Additionally, when simmering the duck, maintain a gentle simmer rather than a rolling boil to ensure the meat remains tender and absorbs the flavors of the sichuan peppercorns, star anise, ginger, and scallions.

• duck - Substitute with chicken: Chicken has a similar texture and can absorb flavors well, making it a suitable alternative for those who prefer poultry with a milder taste.

• salt - Substitute with kosher salt: Kosher salt has a similar grain size and salinity, making it a good substitute for regular salt in this recipe.

• sichuan peppercorns - Substitute with black peppercorns and coriander seeds: A mix of black peppercorns and coriander seeds can mimic the unique flavor profile of Sichuan peppercorns, though it won't have the same numbing effect.

• star anise - Substitute with anise seeds: Anise seeds provide a similar licorice-like flavor, though they are less potent than star anise.

• ginger - Substitute with galangal: Galangal has a similar spicy and aromatic profile, making it a good alternative to ginger.

• scallions - Substitute with leeks: Leeks have a similar mild onion flavor and can be used in place of scallions in this recipe.

• Allow the duck to cool completely before storing. This helps maintain its texture and flavor.
• Wrap the duck tightly in plastic wrap or aluminum foil to prevent air exposure, which can cause freezer burn.
• Place the wrapped duck in an airtight container or a heavy-duty freezer bag. Squeeze out as much air as possible before sealing.
• Label the container or bag with the date of storage to keep track of its freshness.
• Store the duck in the coldest part of your refrigerator if you plan to consume it within 3-4 days. For longer storage, place it in the freezer.
• When ready to use, thaw the duck in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.
• Reheat the duck gently in a steamer or a low-temperature oven to maintain its moisture and tenderness. Avoid microwaving as it can make the meat tough.
• For added flavor, you can reheat the duck with a splash of broth or a few slices of ginger and scallions.
• If you have leftover duck, consider incorporating it into other dishes like soups, salads, or stir-fries to maximize its use.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the duck on a baking sheet lined with aluminum foil.
  3. Cover the duck with another piece of foil to prevent it from drying out.
  4. Heat for about 20-25 minutes, or until the duck is warmed through.
  5. Remove the top foil for the last 5 minutes to let the skin crisp up.

• Steaming Method:

  1. Fill a large pot with a few inches of water and bring it to a simmer.
  2. Place the duck on a heatproof plate that fits inside the pot.
  3. Set the plate on a steaming rack or trivet inside the pot.
  4. Cover the pot with a lid and steam for about 15-20 minutes, or until the duck is heated through.

• Microwave Method:

  1. Slice the duck into smaller pieces for even heating.
  2. Place the pieces on a microwave-safe plate.
  3. Cover with a microwave-safe lid or another plate to retain moisture.
  4. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or duck fat to the skillet.
  3. Place the duck pieces in the skillet, skin-side down.
  4. Cook for about 5-7 minutes, flipping occasionally, until the duck is heated through and the skin is crispy.

• Sous Vide Method:

  1. Preheat your sous vide machine to 140°F (60°C).
  2. Place the duck in a vacuum-sealed bag or a resealable plastic bag using the water displacement method.
  3. Submerge the bag in the water bath and heat for about 45 minutes to 1 hour.
  4. Remove the duck from the bag and pat dry before serving.

• Large pot: Used to boil water and simmer the duck with spices.

• Tongs: Handy for placing the duck into the pot and removing it after cooking.

• Cutting board: Essential for cleaning and patting the duck dry.

• Sharp knife: Necessary for slicing the duck after it has cooled.

• Measuring cups: Used to measure the salt and other ingredients accurately.

• Mixing bowl: Useful for holding the duck while rubbing it with salt.

• Refrigerator: Needed to store the duck for 24 hours while it absorbs the salt.

• Paper towels: Used to pat the duck dry before and after salting.

• Colander: Helps in rinsing the duck to remove excess salt.

• Stove: Required to bring water to a boil and simmer the duck.

• Timer: Keeps track of the 90-minute simmering time.

• Serving platter: Ideal for presenting the sliced duck.

Prepare ingredients in advance: Clean and pat dry the duck the day before to save time on the cooking day.

Use pre-measured spices: Measure out the salt, sichuan peppercorns, and star anise ahead of time to streamline the process.

Simmer in a slow cooker: Use a slow cooker to simmer the duck; this allows you to set it and forget it.

Quick cooling: After simmering, place the duck in an ice bath to cool it quickly before slicing.