Nanjing Salted Duck
Introduction and History
Nanjing Salted Duck, or "Yan Shui Ya," is a historic dish from Nanjing, the capital of Jiangsu Province in China. This traditional delicacy dates back to the Six Dynasties period, making it a dish with over 1,000 years of history. It is renowned for its delicate, aromatic flavor and succulent texture, often enjoyed during special occasions and festivals.
The Geographic Indication product of Nanjing, this dish embodies the essence of the region's culinary art, drawing on centuries of expertise in preserving and flavoring meats. Today, Nanjing Salted Duck is still an emblem of local pride, celebrated for its minimalistic yet intricate preparation process.
Ingredients
- Duck - 1 whole, about 4-5 lbs
- Salt - 150 grams
- Sichuan Peppercorns - 20 grams
- Star Anise - 2 pieces
- Ginger - 50 grams, sliced
- Garlic - 5 cloves, sliced
- Scallion - 3 stalks, cut into pieces
- Shaoxing Wine - 100 ml
- Cinnamon - 1 stick
- Bay Leaves - 3 leaves
- Water - enough to cover the duck
- Cabbage - for garnish
Preparation
Duck preparation is crucial to achieving the perfect Nanjing Salted Duck. Start by rinsing the duck thoroughly and patting it dry. It is essential to ensure all feathers are removed. Then, rub the inside and outside of the duck with salt, making sure it is evenly distributed across the skin and cavity. Marinate the duck overnight, allowing the salt to permeate the meat thoroughly.
Marination
As the salt works its magic, prepare the spice mix by toasting the Sichuan peppercorns, star anise, and cinnamon in a dry pan until their aromas are released. Once cooled, blend these spices and evenly coat the inside and outside of the duck with this aromatic mixture. Let the duck rest for another 4-6 hours to absorb the flavors.
Cooking Process
To cook the Nanjing Salted Duck, bring a large pot of water to a boil. Add the marinated duck along with the sliced ginger, garlic, scallion, Shaoxing wine, and bay leaves. Reduce the heat to a gentle simmer and cook for approximately 60-90 minutes or until the meat is tender and the flavors have fully developed. Consult a cooking timer to keep track of the boiling time and ensure a consistent simmer.
Serving Nanjing Salted Duck
Once cooked, allow the duck to cool slightly before slicing it into thin pieces. It is traditionally served with shredded cabbage, which adds a refreshing crunch to every bite. The distinctive flavor profile of the Nanjing Salted Duck pairs well with light, crisp wines or a delicate green tea.
Enjoying the Meal
This dish is meant to be savored not just for its taste but also for the heritage it represents. Invite friends and family to share the experience, and as you enjoy the Nanjing Salted Duck, immerse yourself in the cultural richness of Nanjing's gastronomic legacy.