Ginger and Soy Drizzle Classic Nanjing Salted Duck

Method

1. Brush the duck with soy sauce and ginger mixture during the last 10 minutes of cooking.
2. In a bowl, mix salt, soy sauce, Shaoxing wine, sugar, garlic, and ginger.
3. Rub mixture over duck and let marinate 24 hours in the fridge.
4. Place duck in a pot with water, cover, and simmer 2 hours.
5. Let rest 10 minutes before slicing.
6. Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.