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.
The dry cure: Rub the whole duck inside and out with a dry mixture of salt (60g per 2kg duck), Sichuan peppercorns (toasted and ground), and a small amount of five spice. Refrigerate 12-24 hours. The brine and poaching: Prepare a poaching broth: water, salt, spring onion, ginger, star anise, Sichuan peppercorn. Bring to a boil. Add the cured duck. Bring the liquid to a full boil, then immediately reduce to the lowest possible heat — the duck is barely simmered (at approximately 75-80C) for 30-40 minutes. The water should be barely trembling. Remove the duck. Allow to cool completely in its own juices (tilting the duck to drain the cavity). Refrigerate until cold. Serving: Chop the cold duck through the bone into serving pieces. The meat should be delicately seasoned, fragrant, and tender, with a pale, smooth skin. Traditionally served with a dipping condiment of sweet-sour duck broth and fresh ginger.
Fuchsia Dunlop, Land of Fish and Rice (2016)