Salted Duck

Ingredients

• 1 whole duck (4 to 5 pounds), cleaned and patted dry
• 1/3 cup coarse salt
• 2 tablespoons Sichuan peppercorns
• 1 tablespoon five-spice powder
• 4 cloves garlic, smashed
• 4 slices fresh ginger, smashed
• 3 stalks scallions, cut into thirds
• 2 tablespoons Shaoxing wine
• 2 star anise pods
• 1 teaspoon whole black peppercorns
• 8 cups water

Method

1. 1

   In a dry skillet over medium heat, toast the Sichuan peppercorns and black peppercorns for 2 minutes until fragrant, then crush coarsely with a mortar or the flat of a knife.

   2:00 · Toast peppercorns
2. 2

   Mix the toasted peppercorns with the coarse salt and five-spice powder.

3. 3

   Rub the salt mixture thoroughly over the outside of the duck and inside the cavity, working it into the skin and under any loose folds.

4. 4

   Place the garlic, ginger, and scallions inside the cavity, then wrap the duck tightly in plastic wrap or place in a large resealable bag.

5. 5

   Refrigerate the duck for 24 hours to cure, turning it over once halfway through.

6. 6

   Unwrap the duck, rinse off the surface salt and spices under cold water, and pat completely dry with paper towels.

7. 7

   In a 12-quart stock pot, combine the water, Shaoxing wine, star anise, and remaining scallion pieces if reserved, and bring to a boil.

8. 8

   Lower the duck into the pot, breast side down, ensuring it is mostly submerged; reduce heat to maintain a gentle simmer.

9. 9

   Poach the duck at a gentle simmer for 45 minutes, turning once halfway through, until the internal temperature at the thigh reaches 165°F.

   45:00 · Poach duck
10. 10

    Remove the duck from the pot and let it rest on a rack for 20 minutes to firm up and cool slightly before carving.

    20:00 · Rest duck
11. 11

    Carve the duck into serving pieces or shred the meat, and serve warm or chilled.