Nanjing saltwater duck (Yan shui ya) from Land of Fish and Rice: Recipes from the Culinary Heart of China (page 66) by Fuchsia Dunlop

  • spring onions
  • bay leaves
  • whole cloves
  • duck breasts
  • fresh ginger
  • whole star anise
  • Sichuan peppercorns
  • duck legs
  • salt
  • black cardamom pods
  • cassia bark

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Salted duck refrigerates 4-5 hours.

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