Quanzhou Marinated Duck

Quanzhou Marinated Duck

　　Marinated duck is arguably one of the most widely popular snack dishes across China. While flavors vary from region to region, the Honglai marinated duck is the one that best represents the culinary character of Quanzhou.

　　　　The secret to the success of Quanzhou marinated duck lies in the selection of ingredients, the marinade recipe, and the cooking technique. The dish uses tender ducks weighing around 1.5 kilograms, which are first plucked and had their internal organs removed before being simmered in a seasoned broth. A specially prepared spice bag is then added, and the mixture is slow-cooked for an extended period.

　　　　Thanks to the dehydration and fat-reduction process, the finished duck typically weighs about 0.5 kilograms. It boasts a golden-red hue with a glossy sheen. Drizzled with its signature sauce, the meat is juicy, tender, and richly aromatic. The texture is firm yet tender, with deep flavors that penetrate the meat, leaving a lingering aftertaste. With its perfect balance of color, aroma, and taste, Honglai marinated duck has become a favorite delicacy for travelers, family visits, and as an accompaniment to wine.

　　　　Ingredients:

　　　　 One fresh plump duck, fat trimmings, red rice flour, salt, soy sauce, rock sugar, cinnamon, star anise, scallions, ginger, yellow wine, white sugar, sesame oil, and water starch — all in appropriate amounts.

　　　　Method:

　　　　 1. First, clean and prepare the duck. Place it in a pot with water, fat trimmings, red rice flour, salt, soy sauce, rock sugar, cinnamon, star anise, scallions, and ginger. Bring to a boil over high heat, then add a small amount of yellow wine. Cover and simmer for about 1 hour. Flip the duck, reduce the heat to low, and continue cooking for another half hour. Remove, let cool, and then chop into pieces.

　　　　 2. Remove the fat trimmings from the pot. Strain the broth and transfer it to another pot. Add soy sauce and white sugar, bring to a boil over high heat, then stir in water starch. Pour the mixture into a bowl, let it cool, then mix in a little sesame oil. Finally, pour the sauce over the duck pieces to serve.