Nanjing salted duck is a traditional Chinese dish that originated from Nanjing, the capital city of Jiangsu province in eastern China. It is a type of preserved duck that undergoes a unique preparation process to achieve its distinctive flavor and texture.
To make Nanjing salted duck, a specially raised breed of duck is chosen for its tender meat and thin skin. The duck is first cleaned meticulously and marinated in a mixture of salt, sugar, and various spices such as star anise, ginger, and Sichuan peppercorns. This marinade helps to remove excess fat from the duck and imparts a rich flavor to the meat.
After marination, the duck is air-dried for several hours until the skin becomes tight and glossy. Next, it is gently simmered in a broth of spices and soy sauce until fully cooked. The duck is then left to cool and mature for a few hours, allowing the flavors to infuse further into the meat.
Nanjing salted duck is known for its tender, succulent meat and savory taste. The salt curing process not only adds flavor but also helps preserve the duck, allowing it to be enjoyed over a longer period. It is typically served chilled or at room temperature, either as a standalone dish or as part of a larger meal.
Nanjing salted duck is considered a delicacy in Chinese cuisine and is often served during festive occasions or important gatherings. Its unique taste and meticulous preparation make it a sought-after item for those seeking the flavors of traditional Chinese preserved meats.
