Nanjing Salted Duck

Nanjing Salted Duck (Chinese:盐水鸭) is a local duck dish from Nanjing, China. The history of the dish goes back hundreds of years, perhaps to the 14th century, but it grew more famous under the Qing Dynasty. The tender white duckmeat has some fat but is not greasy, and in presentation the dish is fragrant and often crispy. Nanjing Salted Duck prepared shortly before or after mid-Autumn is reputed to taste the best, because of duck production during the sweet osmanthus blooming season (osmanthus may be added to the spice mixture particularly in those months). Sometimes the seasonal version of the dish is called Osmanthus Duck .