Contributed by: Ling Liu
Country of Origin: China
Tutors' names and location: Charlotte Luzzi, Jane Bouvier, Eleanor Weseloh, Rebecca Koval (Keefe Community Center)
Salted duck is simple to make and a delicious dish. This is a famous dish in Nanjing, China. When I lived in Nanjing for seven years during my childhood, my father made this dish for us. In my childhood, this was one of my favorite dishes. My whole family liked this dish and my father taught me how to make it in my teenage years. I make this dish for my husband and my daughter now. Fortunately they all like this one.
-One whole fresh duck
-Chinese red pepper, 10 to 20 grains
- Aniseed, 1 or 2
- Ginger，3 to 5 slices
- cassia, 1 piece
1. Prepare: Wash the fresh duck with water. Then, put salt on the whole duck, applying it uniformly outside and inside. Put it in a sealed PVC plastic bag and then put it in the refrigerator at least 24 hours, but no more than 48 hours.
2. Add water to the pot, put the pot on the stove and bring the water to a boil.
3. Remove the duck from the refrigerator and wash it again. Then, put it in the pot of boiling water.
4. Add some salt, the Chinese red pepper, aniseed, scallion, ginger, and cassia in the pot. Let everything boil for about 40 minutes until a chopstick can easily go through the duck.
5. Take out the duck from the pot and let it cool down. Then, chop the duck and put it in the plate.
Serves: 8-10 people