World Flavors Cookbook

Nanjing Salted Duck

Brined and poached duck known for its tender, juicy meat and pale skin.

Cuisine: China

Ingredients

• 1 whole duck
• Salt, Sichuan peppercorns, star anise
• Ginger, scallions

Instructions

1. Dry-rub the duck with roasted salt and spices. Let it sit for several hours.
2. Poach in a low-simmering aromatic brine.
3. Cool and chop into pieces. Serve cold or at room temperature.