Fangxian Pan Duck

Fangxian Pan Duck

　　Pan Duck is a famous local delicacy of Fangxian. According to the *Fangxian Annals*, ducks come from Quanshui Bay, dozens of miles west of the West Gate, where over a hundred households line the shore amid blooming flowers and willows. The bay has dozens of springs, and the river water is clear and teeming with small aquatic life, making it easy for ducks to fatten—these are known as Fang Ducks. Its history can be traced back to the Han Dynasty, when Pan Duck was offered as a tribute to the emperor by local officials.

The preparation of Fangxian Pan Duck differs significantly from that of roast duck, braised duck, or stewed duck. The process is highly meticulous, involving selecting ducks (typically two ducks of similar size), slaughtering, and plucking. The most distinctive step is scalding the duck’s legs and feet in boiling water repeatedly, quickly dipping and removing them to loosen the yellow skin and rub color all over the duck. A knife is used to cut open the back, remove the internal organs, clean the cavity, and sprinkle an appropriate amount of salt and pepper. After draining the moisture, two appropriately sized ducks are paired together, backs facing each other, with legs and wings interlaced and curled into the gaps between the two ducks. Their heads and necks are crossed and draped to the sides. The ducks are then bound tightly with rope and pressed under stones on a flat surface for several days until they take shape. Once the ropes are cut, the two duck bodies merge into one, resembling a large oval platter—hence the name “Pan Duck.”

When eating, the Pan Duck can be sliced and served with dipping sauces, or chopped into pieces and stewed in broth.

Characteristics of Pan Duck: golden-yellow color, rich and delicious flavor, and an attractive dish shape.