Try this Nanking Salt Duck recipe, or contribute your own.
Suggest a better description1. Put Szechwan peppercorns and salt in a dry pan and stir constantly for 5 minutes over low heat. Let cool slightly, then crush peppercorns with a rolling pin and strain through a sieve. 2. Wipe duck inside and out with a damp cloth. Rub inside and out with pepper-salt mixture. Refrigerate, covered, overnight. 3. Rinse duck briefly with cold water to remove pepper salt coating. Transfer to a large heatproof bowl and add sherry. 4. Steam 1-1/4 hours by the bowl-in-a-pot method (see "HOW-TO SECTION"). Turn off heat, but keep pan covered until duck has cooled to room temperature. 5. Drain duck, reserving liquid. Chop, bones and all, in 1-1/2 inch sections; or bone and cut in 1- by 2-inch strips. Pour duck liquid over, and chill. Serve cold. NOTE: The duck in this dish is reddish and tender. It should not be confused with preserved duck, which is heavily salted and dried. VARIATIONS: 1. For the Szechwan peppercorns, substitute 1 teaspoon either ground Szechwan pepper, ground black pepper, or cinnamon. In step 1, heat with the salt, stirring only 1 minute. 2. After step 1, add 1/2 teaspoon ground star anise to pepper salt mixture. 3. At the end of step 2, wrap duck well in foil and refrigerate 3 to 4 days. 4. In step 4, instead of steaming the duck, place in a heavy saucepan with 8 cups cold water and bring to a boil. Then simmer, covered, until tender but not too soft (about 40 to 60 minutes). Pick up step 5. From
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Serving Size: 1 Serving (323g) | ||
Recipe Makes: 6 | ||
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Calories: 1263 | ||
Calories from Fat: 1063 (84%) | ||
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Amt Per Serving | % DV | |
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Total Fat 118.1g | 157 % | |
Saturated Fat 39.7g | 198 % | |
Monounsaturated Fat 56g | ||
Polyunsanturated Fat 15.4g | ||
Cholesterol 227mg | 70 % | |
Sodium 197mg | 7 % | |
Potassium 868.8mg | 23 % | |
Total Carbohydrate 12.9g | 4 % | |
Dietary Fiber 5.1g | 20 % | |
Sugars, other 7.9g | ||
Protein 36.4g | 52 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1263
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