Crispy Salted Duck

Name: Crispy Salted Duck
Prep time: 20 min
Cook time: 126 min
Total time: 20 min
Yield: 4
Cuisine: Chinese
Ingredients: 30 g salt; 1 tbsp Sichuan peppercorns; 4 piece duck breasts; 4 slice sliced ginger; 2 piece scallions; 4 piece star anise; 4 piece bay leaves; 2 tbsp Shaoxing wine

20 mins prepServes 4

This dish is inspired by one of Nanjing’s most signature dishes called Nanjing Salted Duck. The region of Nanjing, China is well-known for having diverse food culture rooted from a rich historical background. The origins of Nanjing Salted Duck date back to over 700 years ago when it was served at imperial kitchens in China.

4 servings

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Instructions

1. Dry fry salt and Sichuan peppercorns on medium heat until the salt turns into a light tan color. Let cool down to room temperature.
2. Season duck breasts making sure to thoroughly rub salt into the skin. Cover and let brine in the fridge for 3 hours.
3. Rinse the duck under cold water to get rid of any excess salt.
4. Score the duck skin and place in a vacuum seal bag along with ginger, scallions, star anise, bay leaves, and Shaoxing wine.
5. Sous-vide at 130 Fahrenheit for 2 hours then pat the duck dry.
6. Place the duck breasts skin side down on a cold pan then turn the heat to medium.
7. Cook for about 5 minutes until the skin is golden brown and crispy. Flip and cook for 1 minute then rest for an additional 15 minutes.
8. Slice the duck and serve with rice.

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Crispy Salted Duck

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