Nanjing salted duck
Encrusted in coarse sea salt and slow-cooked to perfection, the unctuous duck meat is immensely savory with a delicate balance of sweet and salty flavors. The iconic, crisp-skinned breast emit an aroma that beckons food-lovers from near and far.
For serving, the succulent duck pieces are sliced along the body and laid out atop rice, inviting one to partake in a truly gastronomic journey. For those seeking a bit of variety, some chefs opt to garnish their Nanjing salted duck with edible flowers, like chrysanthemum petals or bamboo shoots, adding an interesting texture, color and flavor to the dish.
Without a doubt, the subtle nuances of Nanjing salted duck make it a symphonic medley of taste, sight and smell. Each savory bite delivering a new gustatory delight that excites without overwhelming. And as with all classic dishes, there is something both timeless and comforting about it, even amidst the ever-evolving landscape of modern-day cuisine.
Nanjing salted duck recipes
Amazing Nanjing salted duck recipes sourced from the web.
The origin of Nanjing salted duck
Ah, Nanjing salted duck: a Chinese delicacy that has been delighting the palates of foodies for centuries. But where did this tantalizing treat originate?
The answer to that question, as with many dishes, is a bit of a mystery. Most believe the salty creation hails from the banks of the grand Yangtze River in Jiangsu, China, near the city of Nanjing. This venerable xanthic dish first appears to have been cultivated in the late 17th century by the Chinese during the Qing Dynasty.
Back then, salt was a precious and scarce commodity, so in order to preserve the ducks, salting them became commonplace. This method was incredibly effective, allowing cooks to store the ducks for up to a month without fear of them spoiling.
As Nanjing salted duck made its way throughout Asia, it gained popularity and spread rapidly. Over time, the dish evolved and new methods of preparation were developed. The process of salting was eventually replaced with brining, adding more flavor and complexity to the dish. Nowadays, Nanjing salted duck can be enjoyed as an accompaniment to steamed buns or noodles, or simply as a main course.
The salty, succulent flavors of Nanjing salted duck remain as delectable today as they were back in the days of the Qing Dynasty. For the gastronomically inclined, the rich history of the dish only adds to its allure. So, whet your appetite and indulge in this imperial culinary classic - you won't regret it!
Types of Nanjing salted duck
Nanjing Salted Duck is a globally beloved dish, renowned and savored for its succulent flavors and umami-rich textures. Having been around since the Jin Dynasty of 11th century China, Nanjing Salted Duck has long been a gourmand’s favorite.
The first type of Nanjing Salted Duck is whole duck, where every part of the duck is boiled and then salt cured. The boiling of the duck reduces fat levels while the salt curing helps to keep the flavors locked in. This type of duck has a unique balance between salinity and succulence, with its tender yet full body taste.
A second type of Nanjing Salted Duck is half duck. Rather than boiling the whole bird, only the breast is boiled, before being seasoned and placed into a brine for curing. This method produces a much lighter flavor than the whole duck does, and is often preferred by those who enjoy the subtler nuances of the salt-cured delicacy.
The third type of Nanjing Salted Duck is what is known as poached duck. As its name suggests, this type of duck is boiled and then poached in a mixture of garlic, ginger, soy sauce and a few other ingredients. This produces a very rich and intense flavor, and is considered to be the most luxurious of all the types of Nanjing Salted Duck.
However, it would be remiss to forget about the fourth type of Nanjing Salted Duck; marinated duck. This method of cooking involves marinating the duck in a combination of spices, oils and aromatics, before being cooked. The result is an incredibly flavorful and fragrant duck, which also holds a hint of spicy accents.
In summary, Nanjing Salted Duck is a truly unique treat with a rich history. All four types – whole duck, half duck, poached duck and marinated duck – offer a unique experience, each with its own subtle differences in flavor, texture and aroma.