For ‘Classic Nanjing Salted Duck,’ the ideal choice is a free-range duck, particularly local Chinese breeds such as Peking duck, Shaoxing duck, or Gaoyou duck. These breeds have distinct qualities that enhance the dish’s traditional texture and flavor.

• Shaoxing Duck (The Traditional Choice): Shaoxing ducks are raised free-range, which helps develop a more muscular structure with less excess fat. This results in a firm, yet juicy bite after poaching. Because they forage naturally, their meat has a stronger, more distinct taste that pairs well with the light salt cure. This breed is commonly used in Jiangsu cuisine, making it a traditional and authentic choice. This duck needs a lower poaching temperature of about 85°C (185°F) for 35–45 minutes to cook evenly without making the lean meat tough. A slightly longer curing time of around 6 to 8 hours allows the flavors to develop fully without making the meat too salty.
• Gaoyou Duck (A Juicier Alternative): Gaoyou ducks have a slightly higher fat content, leading to a silkier, more succulent texture after poaching. They provide a good balance of meatiness and tenderness, making them an alternative for those who prefer a milder, more delicate duck flavor. This duck requires a slightly shorter poaching time of 30–40 minutes since the fat helps retain moisture. The salt curing time should also be reduced to prevent excessive salt absorption due to the higher fat content.
• Peking Duck (A Readily Available Option): While Peking duck is more commonly used for roasting, it can still work for Nanjing salted duck. The extra fat layer results in a softer, silkier texture, though some traditionalists may find it less firm than desired. Peking duck has a cleaner, milder taste, so it absorbs the salt and spices well without overpowering the dish. For this duck, reduce the poaching time to 40–45 minutes since the fat melts faster, preventing the meat from becoming too soft. Optionally, air-dry before poaching to help firm up the skin and meat.

Nanjing salted duck is delicately salted, lightly spiced, and gently poached, resulting in a juicy, tender, yet slightly firm texture with a naturally rich duck flavor. The ideal duck should have enough fat to keep it moist but not greasy. Firm meat that holds its shape after poaching and a natural, slightly gamey taste that enhances the salt and spice infusion. If you can’t find local Chinese breeds, consider:

• Cherry Valley duck: Cherry Valley ducks have a mild, slightly sweet flavor with a tender yet firm texture due to their well-balanced fat content. Their meat is juicier than leaner breeds like Muscovy but slightly firmer than Peking. This duck requires 6–8 hours of curing to ensure proper salt absorption without over-curing. The poaching time should be 30–40 minutes, adjusted based on size—slightly less than Pekin due to its firmer meat. Its balanced fat content helps keep the meat moist, making it a good alternative to Pekin ducks for this dish.
• Muscovy duck: A good alternative due to its lean, firm meat and mild gamey flavor. For Muscovy duck, use a shorter curing time and a slightly longer poaching time of 40–50 minutes since the meat is leaner and firmer.
• Mallard duck: Slightly smaller, but has a rich, natural taste that works well. For Mallard, reduce both curing and poaching time to 25–30 minutes, as it is smaller and more delicate.

Rubbing salt and spices separately in ‘Classic Nanjing Salted Duck’ allows for better control over the curing and flavor infusion process. Each ingredient plays a distinct role, and applying them in separate steps ensures the best texture and taste.

• Salt Penetrates First for Proper Curing: Salt is applied first to draw out excess moisture, which firms up the meat and enhances its ability to absorb flavors. This step also starts the preservation process, preventing the duck from becoming overly watery during poaching. If salt and spices are mixed together, the salt may not work as effectively in extracting moisture. Allowing the duck to rest after salting (before adding spices) ensures even curing and better texture.
• Spices Work Better After Salt Has Drawn Out Moisture: Once the surface moisture is reduced, the duck can absorb spices more effectively. Spices like Sichuan peppercorn, star anise, and cinnamon are not just for aroma—they penetrate the meat gradually, adding depth to the flavor. If spices are added too early, the moisture on the duck’s skin can dilute their potency. Adding them after salting ensures the spices adhere better and impart a more balanced, aromatic taste.
• Shaoxing Wine Enhances Aroma Without Interfering With Curing: Shaoxing wine is usually applied after salt and spices because it helps neutralize any overly strong saltiness while enhancing the natural umami and fragrance of the duck. If applied too early, the alcohol may interfere with the salt’s curing process. When added last, it helps the duck develop a smooth, well-rounded flavor profile.

By following this step-by-step seasoning process, the duck absorbs salt for proper texture, spices for aroma, and wine for balance, ensuring an authentic savory, fragrant, and slightly briny taste that defines ‘Classic Nanjing Salted Duck.’

Using table salt instead of coarse salt for ‘Classic Nanjing Salted Duck’ is not recommended, as it can significantly affect the curing process, texture, and final taste of the dish.

• Coarse salt ensures even curing: Coarse salt dissolves more slowly, allowing for a gradual and controlled curing process. This prevents the duck from becoming overly salty while drawing out excess moisture at the right pace. Table salt, on the other hand, is finer and dissolves quickly, which can lead to uneven curing and excessive salt absorption in certain areas.
• Texture and moisture balance: The larger grains of coarse salt help create a balanced texture by extracting just the right amount of moisture. Table salt, due to its fine granules, may extract too much liquid too quickly, resulting in a drier duck with a harsher saltiness.
• Flavor development: Nanjing salted duck has a delicate balance of saltiness, aroma, and natural duck flavor. Coarse salt provides a milder, more refined saltiness, while table salt tends to make the duck taste overly salty and can mask the natural flavors.

If table salt is the only option, reduce the quantity by about one-third since it is more concentrated by volume. However, this still won’t replicate the ideal curing effect of coarse salt, and the duck may still end up saltier than intended. For the best results and to maintain the authenticity of the dish, it is always better to use coarse salt.

Preventing ‘Classic Nanjing Salted Duck’ from becoming too salty requires careful control over the curing time, salt quantity, and post-curing steps. Here’s how to ensure a well-balanced flavor without excessive saltiness:

• Control the curing time: The curing time depends on the size and fat content of the duck. A standard duck is typically salted for 6–8 hours, but leaner ducks, like Muscovy, may require slightly longer curing, while fattier ducks, like Pekin, should be cured for a shorter time to avoid excessive salt absorption. Over-curing leads to an overly salty duck.
• Use the right type and amount of salt: Coarse salt is preferable over table salt because it dissolves more slowly and ensures even seasoning without making the meat too salty. Using too much salt or fine-grain table salt can lead to a more intense saltiness. If using table salt, reduce the quantity slightly.
• Rinse off excess salt: After curing, thoroughly rinse the duck under cold water to remove any salt crystals remaining on the surface. This prevents additional salt from being absorbed during cooking.
• Use a low-sodium poaching liquid: The poaching broth should be lightly seasoned to avoid intensifying the saltiness. Some versions of the recipe include a small amount of rock sugar in the broth to balance the flavors.
• Soak the duck briefly after poaching: If the duck still tastes too salty after poaching, let it rest in the poaching liquid or soak it in warm water for 10–15 minutes to mellow the saltiness while keeping it moist.

Keeping the meat tender and juicy in ‘Classic Nanjing Salted Duck’ depends on proper curing, controlled poaching, and careful resting after cooking. Here’s how to achieve the ideal texture:

• Proper curing for balanced moisture retention: Curing with coarse salt for 6–8 hours draws out excess surface moisture without drying out the interior. If under-cured, the duck may release too much moisture during cooking, making it dry. Over-curing, especially for fattier ducks, can also lead to excessive moisture loss, making the meat firm rather than tender.
• Poach at a low and steady temperature: The ideal poaching temperature is 85°C (185°F)—just below a simmer. Cooking the duck at too high a temperature will toughen the meat and force out too much moisture. Instead of boiling, let the duck cook gently in the hot water for 30–40 minutes, depending on its size, ensuring even heat distribution without rapid protein contraction.
• Let the duck rest in the poaching liquid: After turning off the heat, leaving the duck in the warm poaching broth for another 10–15 minutes allows it to gradually absorb moisture while cooling slightly. This prevents sudden muscle contraction, which can make the meat tough.
• Avoid overhandling the duck: Once removed from the broth, allow the duck to cool naturally at room temperature before cutting. Cutting it too soon will release juices, leading to drier meat. Resting for at least 10 minutes ensures the juices redistribute properly.
• Use a fatter duck for added juiciness: Breeds like Shaoxing, Gaoyou, Peking, or Cherry Valley have a good fat balance that naturally bastes the meat during cooking, keeping it moist. Leaner ducks like Muscovy require more careful poaching to prevent them from drying out.

The leftover poaching broth from ‘Classic Nanjing Salted Duck’ is rich in flavor from the duck, spices, and aromatics, making it a valuable base for other dishes. Instead of discarding it, you can repurpose it in several ways:

• Soup Base: Strain the broth and use it as a base for light soups. Add vegetables, tofu, or noodles for a nourishing meal.
• Congee: Use the broth instead of water when making congee for a deeper umami flavor. The richness from the duck enhances the texture and taste.
• Braised Dishes: Reduce the broth slightly and use it to braise pork, chicken, or tofu, infusing them with the savory duck essence.
• Cooking Rice or Noodles: Replace water with the broth when cooking rice or boiling noodles for added depth and fragrance.
• Steamed Dishes: Use the broth to steam vegetables or seafood, allowing them to absorb its subtle seasoning.