Back to list

Best Easy Nanjing Salted Duck Recipe

Name: Best Easy Nanjing Salted Duck Recipe
Total time: 120 min
Yield: 120 g
Ingredients: whole duck 3 lbs; green onion 2 pieces; ginger 3 slices; salt 1 cup; Sichuan peppercorn 2 tbsp; star anise 2 pieces; rice wine 2 tbsp

Nanjing salted duck is a cold, brined delicacy with tender, flavorful meat. A high protein, fresh dish perfect for family appetizers and clean eats.

Cook 120 min Difficulty NORMAL 200 kcal

#high protein #mediterranean

Image coming soon

Ingredients

Main ingredients

whole duck 3 lbs
green onion 2 pieces
ginger 3 slices

Seasonings/Sauce

salt 1 cup
Sichuan peppercorn 2 tbsp
star anise 2 pieces
rice wine 2 tbsp

Nutrition summary

Carbohydrates 1 g 2%

Protein 28 g 56%

Fat 10 g 42%

Serving size 120g

Cooking steps

1

Pat the whole duck dry with paper towels, then rub the duck thoroughly with 1 cup of salt, covering all surfaces. Let stand for 30 minutes.
2

In a large pot, combine water (enough to submerge duck), Sichuan peppercorn, star anise, green onion, and ginger. Bring to a boil over high heat, then reduce to a gentle simmer.
3

Carefully add the salted duck and rice wine into the simmering pot. Maintain at a gentle simmer (medium-low heat), avoiding vigorous boiling. Simmer for 45–50 minutes, occasionally skimming off foam.
4

Remove duck and immediately plunge into a bowl of ice water to rapidly cool and tighten the skin. Let rest in the cold water for 10 minutes.
5

Once cooled, drain and pat the duck dry. Chill in the refrigerator for at least 1 hour before serving cold. Slice and plate, using the aromatic brine as a drizzle for enhanced flavor.

Personalized Q&A

Q. What's the key ingredient in Best Easy Nanjing Salted Duck Recipe?

The core ingredient for this dish is whole duck, which delivers the signature tender texture and rich, flavorful meat. The salt and aromatic spices such as Sichuan peppercorn, star anise, ginger, and green onion define the fragrance and taste that set Nanjing salted duck apart.

Q. How should heat be controlled during the cooking process?

Maintaining a gentle simmer instead of a vigorous boil is crucial to achieve tender, juicy meat and prevent dryness. Begin with a high flame to bring the aromatic brine to a boil, then switch to medium-low heat for slow poaching, which imparts flavor and preserves the duck’s delicate texture.

Q. What prevents the duck from becoming tough or dry?

Rapidly cooling the cooked duck in ice water immediately after simmering ensures the skin stays tight and the meat remains moist. Extended gentle simmering and proper chilling before slicing also help prevent overcooking and lock in the juices.

Q. How many calories and how much protein per serving does this recipe offer?

Each 120g serving provides about 200 kcal and an impressive 28g of protein, with protein making up around 56% of the calories. Carbohydrate content remains low at just 1g per serving, making it a high-protein, clean appetizer option.

Best Easy Nanjing Salted Duck Recipe

AI 영양사 앤디