南京盐水鸭
A classic Nanjing dish featuring tender duck cured with salt and aromatics, then gently poached to perfection. The image shows a bustling street food market in Nanjing, where this iconic duck is a staple, often served cold or at room temperature, highlighting the city's love for savory, succulent poultry.
准备时间 Prep
1440 分钟 min
烹饪时间 Cook
60 分钟 min
份量 Serves
6 人份 servings
总时长 Total
1500 分钟 min
about 4-5 lbs, cleaned
sea salt
coarse
Sichuan peppercorns
whole black peppercorns
five-spice powder
ginger
sliced
green onions
cut into 2-inch pieces
star anise
Shaoxing wine
white pepper
ground
salt
for poaching liquid
Dry the duck thoroughly with paper towels. In a small pan, toast the sea salt and Sichuan peppercorns over medium heat until fragrant and the salt turns slightly gray, about 5 minutes. Let cool completely.
Rub the duck inside and out with the toasted salt mixture, black peppercorns, and five-spice powder. Place duck in a large bowl, cover, and refrigerate for 24-48 hours, turning occasionally.
Remove duck from refrigerator and rinse off the salt mixture under cold water. Pat dry. Stuff the cavity with ginger slices and green onions.
In a large pot, add enough water to submerge the duck, along with star anise, Shaoxing wine, white pepper, and 1 teaspoon salt. Bring to a boil.
Gently lower the duck into the boiling water. Return to a boil, then reduce heat to a bare simmer. Cover and cook for 45-55 minutes, skimming any foam. The duck is done when the thigh juices run clear.
Turn off heat and let the duck cool in the liquid for 1 hour. Then carefully remove the duck, discarding the ginger and green onions. Let cool completely, then refrigerate until cold.
To serve, chop the duck into bite-sized pieces, including the skin. Arrange on a platter and serve cold or at room temperature.
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