Chinese Cuisine
Nanjing-Style Salted Duck
A traditional Chinese salted duck prepared through a long dry-curing process with salt and aromatic spices, then gently poached until tender. The result is a delicately salty, juicy duck with a clean flavor and silky texture, best served chilled with a drizzle of the reserved broth.
- Total
- 3-4 Days
Quick Recipe Summary
- Cuisine
- Chinese
- Category
- Chinese Cuisine
- Method
- Soup
- Total Time
- 3-4 Days
- Difficulty
- Easy
- Main Ingredient
- (about 1.1 kg / 2.4 lb) Whole Duck
About This Recipe
A traditional Chinese salted duck prepared through a long dry-curing process with salt and aromatic spices, then gently poached until tender. The result is a delicately salty, juicy duck with a clean flavor and silky texture, best served chilled with a drizzle of the reserved broth.
Why You'll Love This Recipe
- Written with clear home-cooking steps so the process is easier to follow from start to finish.
- Beginner-friendly enough for cooks who are still building confidence in the kitchen.
- Gives the dish a clear salty, savory flavor profile without making the method feel complicated.
- Useful as a reference recipe because the steps explain both what to do and what to watch for.
Ingredients
- 1 (about 1.1 kg / 2.4 lb) Whole Duck
- Generous amount Salt
- 2 stalks Green Onions
- 1 piece Ginger
- 3-4 pods Star Anise
- 2 pods Black Cardamom
- 1 large handful Sichuan Peppercorns
- As needed Water
Ingredient Notes
These notes explain the role of the main ingredients so the recipe is easier to adjust.
(about 1.1 kg / 2.4 lb) Whole Duck
This ingredient helps define the flavor, texture, or structure of the dish.
Generous amount Salt
This ingredient helps define the flavor, texture, or structure of the dish.
stalks Green Onions
Scallions add freshness and are useful both as an aromatic base and as a finishing flavor.
Ginger
Ginger adds clean aroma and helps balance meat, seafood, tofu, and fermented flavors.
Ingredients & Techniques Used in This Recipe
These guides explain the key sauces, ingredients, and cooking techniques used in this recipe, so you can understand the dish instead of only following steps.
Step-by-Step Instructions
Step 1
Rinse the duck thoroughly and pat completely dry with paper towels.
Step 2
Rub a generous amount of salt evenly over the entire duck, including the cavity, ensuring every surface is well coated.
Step 3
Stuff the cavity with Sichuan peppercorns, green onions, ginger, star anise, and black cardamom.
Step 4
Place the duck in the refrigerator and cure for at least 48 hours, preferably 3-4 days, turning occasionally for even seasoning.
Step 5
Remove the aromatics from the duck cavity after curing and transfer both the duck and aromatics to a large pot.
Step 6
Cover with cold water and bring slowly to a boil over medium heat.
Step 7
Once the water reaches a full boil, turn off the heat, cover the pot, and allow the duck to poach gently in the hot liquid for about 2 hours.
Step 8
Remove the duck and let it cool completely. Reserve the cooking liquid as a serving broth.
Step 9
Chill the duck thoroughly in the refrigerator until cold.
Step 10
Slice the chilled duck into serving pieces and drizzle with a small amount of the reserved broth before serving.
Cooking Tips
- For the most authentic flavor, cure the duck for at least 48 hours and preferably up to 4 days. The duck should always be served cold or at room temperature rather than hot. Save some of the cooking broth in the refrigerator; remove any solidified fat before serving and spoon a little over the sliced duck for extra flavor. Toasting the salt and Sichuan peppercorns before curing is optional and mainly affects aroma rather than texture.
Serving Suggestions
- Serve it with steamed rice when you want a simple Chinese home-cooked meal.
- Pair it with a quick vegetable stir-fry or a simple pork, chicken, or tofu dish.
- If noodles or rice are included, it can work as a full meal on its own.
Recipe Card
A traditional Chinese salted duck prepared through a long dry-curing process with salt and aromatic spices, then gently poached until tender. The result is a delicately salty, juicy duck with a clean flavor and silky texture, best served chilled with a drizzle of the reserved broth.
Ingredients
- 1 (about 1.1 kg / 2.4 lb) Whole Duck
- Generous amount Salt
- 2 stalks Green Onions
- 1 piece Ginger
- 3-4 pods Star Anise
- 2 pods Black Cardamom
- 1 large handful Sichuan Peppercorns
- As needed Water
Method
- Rinse the duck thoroughly and pat completely dry with paper towels.
- Rub a generous amount of salt evenly over the entire duck, including the cavity, ensuring every surface is well coated.
- Stuff the cavity with Sichuan peppercorns, green onions, ginger, star anise, and black cardamom.
- Place the duck in the refrigerator and cure for at least 48 hours, preferably 3-4 days, turning occasionally for even seasoning.
- Remove the aromatics from the duck cavity after curing and transfer both the duck and aromatics to a large pot.
- Cover with cold water and bring slowly to a boil over medium heat.
- Once the water reaches a full boil, turn off the heat, cover the pot, and allow the duck to poach gently in the hot liquid for about 2 hours.
- Remove the duck and let it cool completely. Reserve the cooking liquid as a serving broth.
- Chill the duck thoroughly in the refrigerator until cold.
- Slice the chilled duck into serving pieces and drizzle with a small amount of the reserved broth before serving.
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