Yicheng Pressed Duck

Yicheng Pressed Duck

Yicheng Pressed Duck is a protected geographical indication product.

　　Yicheng Pressed Duck is made from one-year-old ducks primarily fed on river snails, fish, shrimp, and rice. Using a unique blend of seasonings, ducks weighing 3–4 pounds undergo a series of over twenty meticulous processes including fattening, slaughtering, feather removal, refining, shaping, sun-drying, exposure to frost, and vacuum preservation. The final product features a white or light yellow exterior. The inner cavity is dry, with tightly packed rose-colored muscle fibers and a well-balanced saltiness. It boasts a rich, aromatic flavor, a fan-like shape, an attractive appearance, and convenient portability. The duck meat is tender, rich yet not greasy, with thin, fragrant skin. It is high in protein and low in fat, making it a versatile dish—perfect as an accompaniment to drinks or meals, and an excellent gift for family and friends.

　　　Production History

　　　　As early as the Daoguang era (1821–1850) of the Qing Dynasty, Yicheng’s Zhengji and Puhe areas produced cured pressed duck with unparalleled flavor. The *Yicheng County Annals* record that during the Qing Dynasty, Yicheng’s pressed duck was brightly colored and fragrant. Merchants from Xiangyang, Suixian, Xiantao, Honghu in Hubei, and Nanyang, Baofeng in Henan flocked to Yicheng to purchase the duck, then transported it to Hankou, Zhengzhou, and other cities for sale year-round.

　　　　Production Process

　　　　Yicheng’s superior natural conditions form the foundation of the distinctive flavor and high quality of Yicheng Pressed Duck. The ducks used to make premium Yicheng Pressed Duck have specific requirements for temperature, moisture, sunlight, soil, and other environmental factors—only the right ecological environment can nurture high-quality original breeds. Located in northwestern Hubei along the middle reaches of the Han River, Yicheng enjoys unique geographic and climatic conditions, with picturesque landscapes, making it a genuine prime duck-producing region. 　　

　　　　Yicheng Pressed Duck is made from carefully selected materials and undergoes refined processing. Production begins in the ninth lunar month and ends in the second lunar month of the following year, with the best quality achieved during frosty days.

　　　　From raw duck to finished product, over ten basic processes are involved, spanning several months. Around the Mid-Autumn Festival each year, manufacturers begin bulk purchasing free-range grass ducks. After procurement, the ducks are typically fattened for 28 days. Once fattened, the ducks undergo a series of steps including fasting, slaughtering, bloodletting, and feather removal before entering the crucial curing phase. The curing of Yicheng Pressed Duck is highly meticulous—the duck is coated with fine salt, manually rubbed repeatedly, and then placed in a vat. The curing duration is determined by experienced artisans; over-curing results in excessive saltiness, compromising quality. After curing, the shaped duck is sun-dried and exposed to dew for 5–7 days.

　　　　Historical Legend

　　　　Legend has it that during the reign of King Zhao of Chu, there was a chef named Shi Jiu in the royal court of Yingdu (present-day Yicheng, Hubei), renowned for his extraordinary culinary skills. The dishes he prepared were exquisitely delicious, earning the deep affection of the king, court officials, and foreign guests. 　　

　　　　Shi Jiu lived by the Mowan River in Yicheng, where his elderly mother, in her sixties, lived alone. One day, while washing clothes, she accidentally slipped into the Mowan River but was rescued by some duck herders. After being pulled ashore, she fell ill but recovered thanks to the attentive care of the villagers, who also sent word to the palace to inform Shi Jiu. 　　

　　　　A filial son, Shi Jiu immediately requested leave and rushed home overnight to see his mother. He personally thanked each of the duck herders who rescued her and the villagers who cared for her. To prevent further accidents, he decided never to leave home again. 　　

　　　　While caring for his mother, Shi Jiu pondered how to help the villagers. Noticing they raised many ducks but earned little from the eggs and meat, he applied his culinary skills: using the techniques he learned in the palace for marinating swan and poultry eggs, he created marinated pressed duck and marinated eggs. Everyone who tried them praised their taste. When sold at the market, they became highly popular and fetched good prices.

　　　　After Shi Jiu returned home, the quality of the royal cuisine declined, and the king’s appetite waned. The palace sent people to find him and bring him back. To fulfill his filial duty and repay the villagers, Shi Jiu asked them to request his dismissal from the palace and to deliver some of his marinated duck and eggs to the king. The king was highly impressed after tasting them and spoke glowingly of Shi Jiu’s devotion to his mother and gratitude to the villagers. He decreed that the marinated pressed duck and duck eggs be named “Tribute Marinated Pressed Duck” and “Tribute Marinated Duck Eggs,” to be produced year-round for the royal court.

　　　　Led by Shi Jiu, the villagers prospered through producing these tributes. The delicious flavors and unique production techniques of the Tribute Marinated Pressed Duck and duck eggs have been passed down to this day.

　　The protected geographical indication area for Yicheng Pressed Duck is defined by the scope proposed in the *Request to Delimit the Origin Area of Yicheng Pressed Duck* (Yizheng Wen [2003] No. 62) issued by the People’s Government of Yicheng City, Hubei Province, covering the entire current administrative region of Yicheng City.