南京盐水鸭
A classic Nanjing cold appetizer featuring tender duck seasoned with salt and aromatic spices, perfect for summer. This dish is a staple of Jiangsu cuisine and a common street food in Nanjing night markets.
准备时间 Prep
20 分钟 min
烹饪时间 Cook
60 分钟 min
份量 Serves
4 人份 servings
总时长 Total
80 分钟 min
duck (about 2 kg)
cleaned
salt
Sichuan peppercorns
star anise
cinnamon stick
ginger slices
scallions
cut into sections
Shaoxing wine
water
Dry the duck thoroughly with paper towels. In a small pan, toast salt and Sichuan peppercorns over medium heat until fragrant, about 3 minutes. Let cool slightly.
Rub the duck inside and out with the toasted salt mixture. Place in a large bowl, cover, and refrigerate for at least 6 hours or overnight.
In a large pot, combine water, star anise, cinnamon stick, ginger, scallions, and Shaoxing wine. Bring to a boil.
Add the duck to the pot, ensuring it is submerged. Return to a boil, then reduce heat to low. Simmer for 45-60 minutes, skimming any foam.
Remove pot from heat and let duck cool in the broth for 1 hour. Then remove duck and let it cool completely at room temperature.
Once cool, chop the duck into bite-sized pieces. Serve cold or at room temperature.
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