Nanjing Duck

Nanjing Duck, known as Jinling Ya, is a traditional Chinese dish with a rich history dating back to the Northern and Southern Dynasties (420–589 AD). Its legendary status stems from the Ming Dynasty when the capital was established in Nanjing, the bustling hub of Chinese culture and cuisine. This dish is celebrated for its rich, tender meat and crispy skin, a result of a meticulous preparation process that combines elements of roasting and drying.

History of Nanjing Duck

The origins of Nanjing Duck are intertwined with the culinary traditions of Jiangsu province, where Nanjing is located. The area is blessed with fertile agricultural lands and access to an array of spices and flavors. As early as the 14th century, local chefs were known for their skill in preparing duck, and the methodical cooking techniques were gradually perfected. The duck's exquisite flavor and texture made it a favorite among emperors and court officials, establishing its prestigious culinary reputation.

Ingredients

• Duck - 1 whole (about 2-3 kg)
• Salt - 2 tablespoons
• Sichuan Peppercorn - 1 tablespoon
• Ginger - 2-inch piece, sliced
• Scallion - 2 stalks, chopped
• Soy Sauce - 3 tablespoons
• Shaoxing Wine - 3 tablespoons
• Honey - 2 tablespoons
• Star Anise - 2 pieces
• Fennel Seeds - 1 teaspoon
• Cinnamon Stick - 1 stick
• Cloves - 4 pieces
• Brown Sugar - 2 tablespoons
• Vinegar - 2 tablespoons

Preparation

Initial Steps

Begin by rinsing the duck thoroughly under cold water. Pat it dry with paper towels. Make sure the skin is completely dry to ensure a crispy finish after cooking. Next, create the seasoning blend by mixing the salt, Sichuan peppercorn, and sliced ginger. Rub this all over the interior of the duck, including under the skin if possible. Let it marinate for at least 2 hours in the refrigerator.

Preparing the Marinade

While the duck marinates, prepare the marinade by combining the soy sauce, Shaoxing wine, honey, and brown sugar in a saucepan over medium heat. Add the star anise, fennel seeds, cinnamon stick, and cloves. Stir the mixture until it begins to thicken and the sugar has completely dissolved. Remove from heat and allow it to cool.

Cooking Process

Drying the Duck

After marinating, remove the duck from the refrigerator and allow it to reach room temperature. With a brush, coat the entire surface of the duck evenly with the cooled marinade. Hang the duck in a breezy area or in front of a fan for about 4-6 hours. This process helps in drying the skin, which is essential for achieving the characteristic crispness. For optimal flavor, increase patience as the drying process can stretch to 12 hours, especially in humid climates.

Roasting the Duck

Preheat the oven to 180°C (350°F). Place the duck on a rack in a roasting pan, breast side up. Before roasting, brush a light layer of honey mixed with a few drops of vinegar over the skin to enhance both the flavor and appearance. Roast for approximately 1.5 to 2 hours. Use a cooking timer to ensure precise timing. During roasting, baste the duck every 30 minutes with its juices for extra flavor.

Finishing Touches

Once the cooking time is complete, allow the duck to rest for at least 15 minutes before carving. This resting time permits the juices to redistribute, making the meat more succulent. Carve the duck into thin slices with a sharp knife, maintaining the integrity of both meat and skin.

How to Enjoy

Nanjing Duck is best enjoyed alongside classic accompaniments like freshly steamed buns or thin pancakes. Add a spoonful of scallion sticks for a fresh note and drizzle with hoisin sauce for added sweetness. For the ultimate experience, pair with a light, aromatic tea that complements the rich, savory profile of the dish. Invite family and friends to savor this culinary masterpiece and appreciate the meticulous effort that went into crafting such an iconic taste of tradition.