In golden autumn, osmanthus blooms and fills the air with fragrance. When osmanthus duck is served, it's time for locals in Jiangsu to begin their seasonal tradition of "eating to build up reserves for winter."

Nanjing Osmanthus Duck

Osmanthus duck originated in Nanjing and evolved from the city's signature dish, salted duck. Salted duck is available year-round and is a familiar home-style favorite, but the salted duck prepared each autumn, when osmanthus is in full bloom, is the finest in both color and flavor—a true delicacy. Thus, it earned a name of its own: "Osmanthus Duck."

Nanjing Osmanthus Duck

The eighth and ninth months in the Chinese lunar calendar are the best months to eat duck. Having grown through spring and summer, ducks are at their plumpest and most tender this time of year. Osmanthus duck is plump and rounded, with glossy white skin and a lustrous sheen—an expression of the Chinese philosophy of seasonal eating: "Autumn has fattened the ducks, so now it's time to eat."

Cold-Tossed Osmanthus Duck

Soy Sauce Osmanthus Duck

"Osmanthus" is more than just a name. During osmanthus season, the duck takes on the blossoms' delicate sweetness during preparation. Their faint, elusive floral fragrance perfectly balances the richness of the meat, adding a gentle lingering note to its savory umami.