A Nanjing duck is cold and ghostly white, a seemingly goose-fleshed fowl that has been pressed, cooked and brined until the meat firms, becomes scented with mild spice, and is fatless. When you press your finger into it, the flesh springs back almost as quickly as hard rubber, but the texture of the flesh is fine and delicate, yet with little of the immediate pleasure you might associate with Cantonese roast duck, air-dried Beijing duck or even duck confit. Nanjing duck may be the least-likely candidate for duck-dish... More >>>