My mom makes the most amazing Salt Water Duck. Like many traditional Chinese dishes, it’s not that pretty, but when you try the texture of the meat, you will see why this unique cooking method has been past down for centuries. I don’t know of any other method to create meat that has this kind of bounce and juiciness. The best part is, it’s amazingly easy.
Salt Water Duck
- 1 (4 1/2 pound) headless duck
- 4 quarts of water + extra
- 1/2 cup kosher salt + extra for sprinkling
- 1″ diagonal slice of fresh ginger, smashed
1. Prepare the duck: Cut off excess fat. Cut off the tail. (My mom said this is essential because the tail will impart an off-tasting gaminess to the duck.)
2. Cut open the chest cavity, from top to bottom so that the duck can lay open. Wash thoroughly. I keep the neck (tucked into the cavity) and discard the innards. Pat dry with a paper towel.
3. Sprinkle a generous amount of salt all over the duck, inside and out. Sprinkle the neck lightly.
4. Put the duck and neck in a tupperware container and store in your fridge overnight.
5. Take the duck out of the fridge and rest on your counter. In a 8 quart pot, combine 4 quarts of water, 1/2 cup kosher salt, and ginger. Bring to a boil.
6. Place duck and neck in the water and bring back to a boil. (The water should cover the duck. If it doesn’t, add more water.) Allow to boil, uncovered for 5 minutes. Turn off the flame, cover, and allow to sit for 5 hours. Don’t touch until it’s done! I know you are thinking, is it really cooked through? That’s what Lon asked and in disbelief, he saw that it was.
7. Serve as soon as possible at room temperature. It’s usually cut up with a cleaver but you can eat it any way you want. Store whatever you don’t finish in the fridge and eat within a few days. The texture will be best the first day in room temperature, but still pretty good after.
The neck is my favorite part.
Thank you for the recipe. Will try this the next time we have duck. I love this salty duck but it is rare that I get to have it. The meat looks so tender!
I like your step by step photos.
JS, it’s so easy that you’ll have it more now.
Katherine, thanks, we try to capture as much as we can.
Looks great! I’ll have to try this.
You had me until “neck.”
Asianmommy, I thought you;d like this one.
Bill, when you make it, just give me the neck. Yum!
We still haven’t tried these “boil then take off the heat and cover for X hours” type of recipes. Scary! 😉 LOL.
Nice looking duck pieces! We don’t know how to cut up poultry the Chinese way… probably because our cleaver isn’t very sharp. Afraid something bad is going to happen.
I’m not too big a fan of well-done duck meat… but I’m thinking the saltwater method may have a different taste/texture than regular methods of cooking it?
TS, don’t be afraid. The texture is completely different. The Chinese style chopping through the bone scares me too. I have Lon do it.