Entree: China – Jiangsu – 南京盐水鸭 ➤ Nánjīng yánshuǐ yā (Spiced, lightly salted and poached whole duck chilled and sliced as a savory cold-cut specialty from Nanjing)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr

Additional 2 hrs

Total 3 hrs

Ingredients

- 1 whole duck, approx. 3.5 lb (1.6 kg)
- 12 cups (2.8 L) water
- 1 cup (240 g) coarse salt
- 2 tbsp (30 ml) Shaoxing wine
- 2 tbsp (25 g) rock sugar
- 4 star anise pods, approx. 4 g
- 1 cinnamon stick, approx. 5 g
- 1 tbsp (8 g) Sichuan peppercorns
- 6 slices (about 2 oz / 60 g) fresh ginger
- 4 scallions, halved lengthwise, approx. 4 oz (115 g)
- 2 bay leaves, approx. 2 g
- 1 tbsp (15 ml) light soy sauce
- 1 tsp (5 g) Chinese five-spice powder
- 1 tbsp (15 ml) vegetable oil
- Ice and cold water for shocking

Instructions

1. Rinse the duck inside and out, trim excess fat, and pat dry. Prick the skin lightly with a fork to help render fat during brief cooking.
2. In a large stockpot combine water, coarse salt, Shaoxing wine, rock sugar, star anise, cinnamon stick, Sichuan peppercorns, ginger, scallions, bay leaves, light soy sauce, and five-spice powder. Bring to a simmer, stirring to dissolve the salt and sugar.
3. Add the duck breast-side down. Bring the pot to a gentle simmer (do not boil) and maintain a temperature where small bubbles rise but the liquid does not churn. Simmer for 25–30 minutes for a 3–4 lb (1.4–1.8 kg) duck, until an instant-read thermometer in the thigh registers about 165°F (74°C).
4. Turn off heat and leave the duck in the spiced broth for 30 minutes to absorb flavor and finish cooking gently.
5. Remove the duck and immediately submerge in an ice bath (ice and cold water) for at least 30 minutes to chill thoroughly and firm the flesh; this step is crucial to develop the characteristic texture.
6. When chilled, drain and pat dry. Brush lightly with vegetable oil and, if desired, chill uncovered in the refrigerator for 1–2 hours to further dry the skin.
7. To serve, carve thin slices across the grain, including skin and a small amount of meat per slice. Arrange on a platter; traditionally served cold or at room temperature. Reserve poaching liquid as a broth or to glaze lightly when reheating.
8. Leftovers keep well refrigerated up to 3 days; slice thinly and serve with steamed buns, sliced scallion, and a light dipping sauce of soy and vinegar if desired.