Ningyang Wind-Dried Duck

Ningyang Wind-Dried Duck

　　Ningyang Wind-Dried Duck

　　The town of Shuangyang in Zhangping, western Fujian (formerly Ningyang County), is located in a remote mountainous area with frequent frost, low temperatures, abundant sunshine, and fresh air. The locals have a century-long tradition of processing wind-dried duck. The rich and flavorful duck meat, well-suited for preservation, was originally prepared solely for family consumption during the Lunar New Year. Today, the meticulously processed and improved Ningyang Wind-Dried Duck is made using the unique natural conditions and geographical environment of high-altitude cold regions over 1,000 meters above sea level, where frosty winds, sunlight, and pure air abound. Locally bred premium Muscovy ducks, primarily fed on rice, are selected as the raw material. After being soaked in mountain spring water, they are crafted using traditional local techniques and a scientific formula, then finely processed and packaged to create a distinctive local delicacy with a golden, glossy sheen, delicious taste, and rich aroma. It also aids digestion and benefits the spleen, making it an excellent gift or banquet item. It is hailed as a unique culinary gem of western Fujian.

　　● Cooking Methods:

　　Steam the wind-dried duck and slice it for a cold dish; or use it in hot pot for an exceptionally delicious flavor.

　　Wind-Duck Paste: In Zhangping, every winter, households slaughter Muscovy ducks, pluck the feathers, remove the internal organs, and then use bamboo skewers to prop open the duck’s belly. They rub the inside and outside of the duck with a marinade of five-spice powder, pepper, monosodium glutamate, salt, and other seasonings before hanging it in a well-ventilated, sunlit hallway or corridor to air-dry under the wind and sun—hence the name "wind duck." Diced wind duck meat is cooked into a paste with shredded winter bamboo shoots, sliced mushrooms, minced meat, garlic, and other ingredients. This mixture is known as wind-duck paste, which is fragrant and delicious.

　　This trip to Shuangyang happened to coincide with the onset of colder weather, when many families began making wind duck. By the time of the Lunar New Year, it becomes a top-quality item for home consumption, banquets, or gifts for relatives and friends.

　　Many households also use the “duck seasoning” powder to process pork strips, pig ears, and more.

　　Among such “duck seasonings,” the one from “Hongren Hall” is the most famous. Its ingredients and processing are meticulous, containing eight types of precious herbs including Sichuan peppercorn and star anise.

　　During processing, cleaned meat is thoroughly coated with the “duck seasoning” and marinated for two days, then air-dried in dry, frosty weather. Ducks weighing over five pounds are ideal—as they take on a more appealing shape. The rainy season is unsuitable, especially if the seasoning is not applied carefully, leaving areas like the inside of the duck’s neck or under the wings uncoated, or if artificial drying methods (like using drying rooms) replace natural air-drying. In such cases, the flavor fails to develop properly and spoilage can easily occur. Therefore, both the production and preservation of wind duck are highly seasonal.

　　It is understood that many restaurants in Zhangping now purchase large quantities of “duck seasoning” from Shuangyang to make their own “wind duck” in order to meet customer demand.