Nanjing Salted Duck (南京盐水鸭 Nanjing Yan Shui Ya) — Cold-Method Cure
Nanjing
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The working recipe — the Market List, the Method, and where it lives or dies
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Origin
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Description
Nanjing yan shui ya (南京盐水鸭, Nanjing salted duck) is one of the most distinctive cold preparations of Jiangsu province — a whole duck cured in a brine of salt, Sichuan peppercorns, and aromatics, then poached in a seasoned stock and served cold, sliced. It is a dish of unusual textural complexity — the duck has a specific quality described as 'fat but not greasy, fresh and fragrant' — the result of a careful combination of dry-curing, brining, and gentle poaching. The best version uses ducks specifically raised along the Qinhuai River in Nanjing, but the technique can be applied to any good-quality duck.
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The Thread
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Flavour Context
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