Entree: China – Shanghai / Hu Cuisine – 江苏盐水鸭 ➤ Jiāngsū yánshuǐ yā (Salt-cured and gently poached duck seasoned with Jiangsu-style aromatics, served sliced)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr

Additional 6 hrs

Total 7 hrs 30 min

Ingredients

- 1 whole duck, approx. 4.5 lb (2.0 kg), giblets removed
- 1/4 cup (60 g) coarse salt for dry cure
- 8 cups (1.9 L) water for poaching
- 1/2 cup (120 g) kosher salt for poaching liquid (adjust to taste)
- 1/4 cup (60 g) sugar
- 1/4 cup (60 ml) Shaoxing wine
- 2 tbsp (30 ml) light soy sauce
- 3 slices fresh ginger, about 15 g
- 4 scallions (green onions), smashed
- 3 star anise
- 1 cinnamon stick (about 5 g)
- 1 tsp (5 g) Sichuan peppercorns
- 1 tsp (2 g) white pepper
- 2 bay leaves
- 2 tbsp (30 ml) vegetable oil (for finishing if desired)
- Ice and cold water for an ice bath

Instructions

1. Rinse the duck and pat thoroughly dry. Rub the entire exterior and cavity with 1/4 cup (60 g) coarse salt, massaging it into the skin. Place on a rack in the refrigerator, uncovered, for 6–12 hours to dry-cure and firm the skin.
2. Rinse off the curing salt under cold water and pat the duck dry again. Truss the duck loosely to keep wings and legs compact.
3. In a large pot combine 8 cups (1.9 L) water, 1/2 cup (120 g) kosher salt, 1/4 cup (60 g) sugar, 1/4 cup (60 ml) Shaoxing wine, 2 tbsp (30 ml) light soy sauce, 3 slices (about 15 g) ginger, 4 smashed scallions, 3 star anise, 1 cinnamon stick (about 5 g), 1 tsp (5 g) Sichuan peppercorns, 1 tsp (2 g) white pepper, and 2 bay leaves. Bring to a gentle simmer to dissolve salt and meld aromatics.
4. Submerge the duck breast-side down in the aromatic simmering liquid. Reduce heat to maintain a very gentle simmer (do not boil). Poach the duck 45–60 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
5. Turn off the heat and allow the duck to cool slowly in the poaching liquid for 1–2 hours to let flavors develop. For best results, transfer the duck and enough cooling liquid to cover into the refrigerator and chill 4 hours or overnight.
6. Remove the duck from the liquid. For a slight glaze and richer color, briefly brush skin with 2 tbsp (30 ml) vegetable oil and place under a hot broiler or in a hot oven 1–3 minutes until just glossy; this step is optional and traditional versions are often served without broiling.
7. Carve the duck into thin slices and serve cold or at room temperature, traditionally accompanied by steamed buns, scallions, or lightly pickled vegetables. Store unused portions refrigerated.