Nanjing Salted Duck is a traditional Chinese recipe that combines aromatic flavors with careful cooking.
The duck's skin remains juicy and crispy, while the meat is infused with spices and a gentle saltiness, creating a dish rich in history and culture.
It is ideal for special occasions and for those who enjoy recipes with deep oriental flavors.
Nanjing Salted Duck
Ingredients
1 Whole duck
10 grams of Wine
10 grams of Star anise
2 grams of Chinese cinnamon
10 grams of Black peppercorns
1 pinch of Salt
Ginger
Salty water
Scallions
Preparation
Step 1 : First, evenly distribute salt over the entire surface of the duck.
Step 2 : Then, fill the inside of the bird with salt, pepper, ginger, and scallions.
Step 3 : After this, let the duck rest for one or two hours to absorb the flavors.
Step 4 : Next, prepare a container with very salty water, in which the duck will be submerged for a period of between two and six hours.
Step 5 : Once that time has passed, hang the duck in a place with airflow to dry naturally.
Step 6 : Meanwhile, wrap a mixture of star anise and cinnamon in a cloth, forming an aromatic sachet that is carefully tied.
Step 7 : In a large pot, place the salty water and add the spice sachet.
Step 8 : Place the duck in the pot and bring to a boil.
Step 9 : Then, reduce the heat and cook over very low heat for approximately an hour and a half.
Step 10 : During cooking, it is advisable to periodically lift the duck to remove any accumulated liquids inside, repeating this process three or four times to ensure it is well cooked and flavorful.
Step 11 : When the duck is ready, remove it from the broth, let it cool, and then carve it to present on a plate, ready to serve and enjoy.
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