Pinghe Nansheng Salted Duck

Pinghe Nansheng Salted Duck

Pinghe Nansheng Salted Duck is a geographical indication certification trademark.

　　Nansheng Salted Duck has a production history of several hundred years and is named after its place of origin, Nansheng Town. It is a renowned local specialty of Pinghe County. The duck undergoes a unique and meticulous processing technique: using high-quality locally raised ducks, it is bloodlet and plucked, gutted, aired to remove moisture, salted and stacked for curing, shaped by propping the duck, and then sun-dried and hung to dry through several procedures that are closely linked, and can be produced in just a few days. The salted duck is easy to prepare: just wash it before consumption and steam it in plain water. For even better aroma and taste, sprinkle some red wine over it while it’s hot. Its flavor profile is distinct from other regions' versions and it enjoys strong sales in nearby counties. With the growing popularity of Nansheng Salted Duck, the traditional processing industry has developed quickly. In Nansheng and Xiaoxi towns alone, there are more than ten producers, making it an emerging food industry.

　　Method for Making Salted Duck

　　I. Ingredients Preparation:

　　1. Wash the whole duck and soak it in water for 20 minutes to remove blood residue

　　2. Stuff the seasoning (salt, MSG, chicken essence, cooking wine, Sichuan peppercorn, shredded ginger, chopped green onion) into the duck meat, wrap it in plastic wrap, marinate it, and refrigerate

　　3. After two to three days, take it out and boil it in cold water with seasonings over high heat. When the water is about to boil, reduce to low heat to eliminate blood foam

　　4. Turn off the heat when the duck is 80% cooked (when a chopstick can be inserted). Let it cool, then take it out and refrigerate to chill

　　5. Slice the duck and add shredded (green onion, ginger, red chili) to serve~！

　　II

　　Wash the duck, find a wok you don’t mind getting damaged, dry it, pour in a large amount of salt and Sichuan peppercorns, turn the heat down, and stir-fry until the salt turns slightly yellow and you can smell the fragrance of the peppercorns — then turn off the heat. While still hot, rub the salt and pepper mixture onto the duck’s skin and inside the cavity. I think it’s okay to let the salt cool a bit before doing this — it shouldn’t affect the flavor too much. Just don’t let it get too cold, and wearing gloves can help. Rub both the inside and outside twice, being careful around the bones. If there’s a duck neck, rub it with salt too and stuff it inside the duck cavity. Then find a container to hold the duck, cover it, and refrigerate it on the bottom shelf. The largest container in my set of保鲜 boxes fits it perfectly. I usually marinate it for two full days, flipping it over once halfway through.

　　Cooking the duck is also crucial, because for salted duck, the meat needs to be firm — it shouldn’t be soft like soy sauce duck. Sometimes the ducks we buy at home still have blood in the bones, but the way I cook the duck prevents that — at least, I’ve never had that issue.

　　After taking the duck out of the refrigerator, rinse off the surface salt and Sichuan peppercorns with cold water. Slice a piece of ginger, cut one or two green onions into sections. In a large pot, add cold water, ginger, green onions, and the duck. Bring to a boil over high heat, then lower the heat to maintain a gentle boil for 5 minutes. Turn off the heat, flip the duck, cover immediately, and wait 10–15 minutes. Then turn the heat back up to high, bring it to a boil again for 5 minutes. Turn off the heat, let it sit for a while, then take it out. Once cooled, slice and serve — it's delicious either hot or cold.

　　III

　　① Wash the duck clean and rub it thoroughly inside and out with Sichuan peppercorn and salt, then marinate for 3 hours;

　　② Steam the marinated duck with ginger, green onion, salt, and rice wine in a steamer basket over high heat for 10 minutes, then medium heat for 20 minutes until cooked. Let it cool after steaming. Before serving, you can pour the duck broth over the sliced duck.

　　In 2012, “Pinghe Nansheng Salted Duck” was recognized by the Trademark Office of the State Administration for Industry and Commerce as a China National Geographical Indication Certification Trademark.