Hey, food lovers! Let’s talk about Anhui-Style Salted Duck, or Huīzhōu Yánshuǐ Yā, a super tasty dish straight from Anhui, China. This Huizhou classic is all about juicy, tender duck that’s been brined with a mix of salt and spices, then cooked to perfection with a subtle, savory flavor. It’s not heavy or greasy—just light, aromatic, and packed with that umami goodness. Perfect for a special meal or when you want to impress with something unique, this Anhui gem is easier to make than you’d think. Let’s get cooking!
Ingredients
Serves 4–6
For the Brine
- 1 whole duck (about 4–5 lbs), cleaned and giblets removed
- 1/4 cup coarse sea salt
- 1 tbsp sugar
- 2 tbsp Shaoxing wine
- 1 tsp white pepper
- 1 tbsp Sichuan peppercorns
- 2 star anise
- 1 cinnamon stick
- 2 slices dried licorice root (optional, for authentic flavor)
- 3 slices fresh ginger
- 2 scallions, cut into 3-inch pieces
- 6 cups water (for brining)
For Cooking
- 3 slices fresh ginger
- 2 scallions, cut into 3-inch pieces
- 1 tbsp Shaoxing wine
- 1 tsp sesame oil (for finishing)
- Fresh cilantro or scallions, chopped (for garnish)
Equipment
- Large pot (for brining and cooking)
- Large non-reactive container (for brining)
- Tongs
- Paper towels
- Strainer
- Heavy weight (e.g., plate or clean stone)
Step-by-Step Recipe
Step 1: Prep the Duck
Grab your whole duck and give it a good rinse under cold water to clean it up. Make sure the giblets are removed, and trim off any excess fat around the neck and cavity. Pat the duck dry with paper towels—inside and out—since a dry surface helps the brine soak in better. If you want to get fancy, you can prick the skin lightly with a fork to help the flavors penetrate, but don’t go too deep or the meat might dry out.
Step 2: Make the Brine
In a large pot, combine the 6 cups of water, coarse sea salt, sugar, Shaoxing wine, white pepper, Sichuan peppercorns, star anise, cinnamon stick, dried licorice root (if using), ginger slices, and scallions. Bring the mixture to a boil over medium-high heat, stirring to dissolve the salt and sugar. Once it’s boiling, let it simmer for 5 minutes to let the spices infuse the water with their aromatic magic. Turn off the heat and let the brine cool completely to room temperature—this is super important so the duck doesn’t start cooking in the hot brine.
Step 3: Brine the Duck
Place the duck in a large non-reactive container (glass or ceramic works best). Pour the cooled brine over the duck, making sure it’s fully submerged. If the duck floats, place a heavy weight (like a plate) on top to keep it under the brine. Cover the container and refrigerate for 12–24 hours. The longer you brine, the saltier and more flavorful the duck will be—12 hours gives a lighter flavor, while 24 hours makes it more intense. I usually go for 18 hours to strike a nice balance.
Step 4: Rinse and Dry the Duck
After brining, remove the duck from the brine and discard the liquid. Rinse the duck thoroughly under cold water to remove excess salt, especially in the cavity. Pat it dry with paper towels—really get in there to make sure it’s as dry as possible. Let the duck air-dry on a rack at room temperature for about 1 hour. This step helps the skin crisp up slightly during cooking and ensures even cooking.
Step 5: Cook the Duck
Fill a large pot with enough water to fully submerge the duck—about 8–10 cups should do it. Add the ginger slices, scallions, and Shaoxing wine to the water, and bring it to a gentle boil over medium-high heat. Once boiling, carefully lower the duck into the pot, breast-side down. Reduce the heat to low, cover, and simmer for 40–50 minutes. Halfway through, flip the duck so the breast side is up, ensuring even cooking. The duck is done when the meat is tender and the internal temperature reaches 165°F (74°C) at the thickest part of the thigh. Don’t overcook, or it’ll get tough!
Step 6: Cool and Slice
Using tongs, carefully remove the duck from the pot and place it on a rack to cool completely—this takes about 1–2 hours. Cooling helps the juices settle and makes slicing easier. Once cooled, slice the duck into thin pieces, keeping the skin on for that extra flavor and texture. If you prefer a more tender bite, you can chop it into bite-sized pieces instead.
Step 7: Serve
Arrange the duck slices on a serving platter. Drizzle 1 teaspoon of sesame oil over the top for a glossy, nutty finish. Garnish with chopped cilantro or scallions for a fresh pop of color and flavor. Serve at room temperature or slightly chilled as a light main dish or appetizer. It pairs perfectly with steamed rice, pickled veggies, or a simple cucumber salad to balance the savory richness.
Tips for Success
- Duck Quality: Fresh duck is best for this dish, but frozen works too—just thaw it completely in the fridge before brining. Look for a plump duck with smooth, unblemished skin.
- Brine Time: Don’t brine for more than 24 hours, or the duck might get too salty. If you’re short on time, 8–10 hours can work, but the flavor won’t be as deep.
- Cooking Temp: Keep the simmer gentle—a rolling boil can make the meat tough. Low and slow is the way to go for tender, juicy results.
- Storage: Leftover duck keeps well in the fridge for 3–4 days. Wrap tightly in cling film to prevent it from drying out, and reheat gently by steaming for 5–10 minutes if you want it warm.
Cultural Context
Anhui-Style Salted Duck is a proud part of Huizhou cuisine, one of China’s eight great culinary traditions, from Anhui Province. It’s a lighter take on the famous Nanjing salted duck but with Anhui’s own twist, using local spices like licorice root and Sichuan peppercorns for a fragrant, subtle kick. This dish has been around for centuries, often served during festivals or family gatherings to symbolize good fortune. The brining method reflects Anhui’s love for preservation techniques, ensuring the duck stays tender and flavorful without overpowering seasonings.
Final Thoughts
Anhui-Style Salted Duck is a total winner—simple, flavorful, and oh-so-tender! The brining process gives it that perfect savory depth, while the gentle cooking keeps it juicy and light. It’s a fantastic way to explore Huizhou cuisine, and the hands-off cooking makes it pretty fuss-free for such an impressive dish. Whether you’re serving it up for a special occasion or just craving something different, this Anhui classic will hit all the right spots. Slice it up, dig in, and savor the taste of tradition!
