Savory Salt Poached Duck with Ginger

If you believe that cooking a whole duck is a complicated, all-day affair reserved for special occasions, I’m here to change your mind with a recipe that is as elegant as it is simple. This method of poaching a duck in a gently salted, ginger-infused broth is a culinary revelation. It takes a few hours from start to finish, but most of that is hands-off simmering time, leaving you free to relax. The process is wonderfully straightforward, making it perfect for even novice cooks. Instead of the rich, crispy-skinned roasted duck you might be used to, this technique yields incredibly tender, succulent meat with a clean, deeply savory flavor that is truly unforgettable. It’s a dish that celebrates the pure, unadulterated taste of duck, enhanced by the simplest of seasonings. Here’s what you’ll need to create this masterpiece in your own kitchen. The beauty of this recipe lies in its minimalist ingredient list, so using high-quality components will make all the difference. Ingredients: One whole duck: About 4 to 5 pounds (around 2 kg). A Pekin or Long Island duck works beautifully. If you can’t find a whole duck, this recipe also works well with 4-6 large duck legs, though you may need to reduce a little the simmering time. Coarse sea salt or kosher salt: About 1/2 cup (120g), divided. Using coarse salt is key, as it draws moisture out more gently than fine table salt and is easier to rub evenly over the skin. Fresh ginger: One large 3-inch (8 cm) piece, washed and cut into thick slices. No need to peel it, as the skin contains plenty of flavor. Water: Enough cold water to completely cover the duck in a large pot. Scallions (Green Onions): 2-3 stalks, finely chopped, for an optional fresh, vibrant garnish at the…