Changde Sauce-Flavored Duck

Changde Sauce-Flavored Duck

Changde Sauce-Flavored Duck is a geographical indication protected product.

　　It is said that sauce-flavored duck was first introduced to Hunan from Thailand, and then made its way to Changde. The clever people of Changde, after absorbing the essence of the original technique, adapted it according to their own local taste preferences. Through technical improvements, they launched a series of products such as sauce-flavored dried tofu, sauce-flavored snake, and sauce-flavored edamame. The sauce-flavored series is soaked in specially prepared brine, and the taste you get from eating it is truly unforgettable.

　　There are mainly two brands: Jindan and Tongpangzi. Actually, Jindan was the first to make sauce-flavored duck. It started as a small shop next to a traditional Chinese medicine factory, and business was incredibly good in those days. Now they’ve built an entire building and opened numerous branches. Tongpangzi is also a well-known brand with many chain stores, including several in Changsha. However, locals in Changde generally believe that Jindan tastes better than Tongpangzi, but Jindan’s quality can be inconsistent—sometimes the flavor is just average. Tongpangzi, on the other hand, maintains a consistent taste—not particularly great, but not bad either. Tongpangzi has much more fame outside the region.

　　If you’re not buying it as a gift or taking it out of town, it’s recommended to buy the loose (unpackaged) version, as it tastes much better than the vacuum-packed one (which has a shelf life of 3–6 months).

　　Also highly recommended are sauce-flavored beef, sauce-flavored duck feet, and sauce-flavored duck tongues—they are incredibly flavorful.

　　Changde Sauce-Flavored Duck

　　 The administrative regions under the jurisdiction of 22 towns (streets) including Hucheng Township, Dongjiao Township, Dongjiang Township, Hefu Town, Danzhou Township, Ludi Mountain Township, Nanpinggang Township, Chengdong Subdistrict, Chengnan Subdistrict, Chengxi Subdistrict, Chengbei Subdistrict, Sanchalu Subdistrict in Wuling District, Wuling Town in Dingcheng District, Zhangjiang Town, Zou Town, Qinglin Township in Taoyuan County, Anfu Town, Shiji Bridge Town, Wangcheng Township in Linli County, Shenliu Town, Huangshantou Town, and Dajinggang Town in Anxiang County, all within Changde City, Hunan Province.

　　 Approval from the People’s Government of Changde City Regarding the Application for Geographical Indication Product Protection of Changde Sauce-Flavored Duck from Wuling District, Document No. Chang Zheng Han [2012] 91

　　 Enterprise Standard of Hunan Changde Hetong Taiwei Sauce-Flavored Duck Factory: Q/KAKF001-2009 Changde Sauce-Flavored Duck

　　I. Requirements for Raw Materials and Auxiliary Materials

　　1. Raw Materials:

　　(1) Breed: Local Muscovy duck.

　　(2) Production Area Conditions: Natural wetlands, lakes, and rivers within the defined production area, rich in biological resources such as rice, fish, shrimp, snails, aquatic plants, and insects, especially abundant in freshwater snails.

　　(3) Raw Ducks: Well-built, brightly feathered adult female ducks, either free-range or semi-free-range for 370 to 700 days, with a live weight of 1400g to 1600g.

　　2. Auxiliary Materials:

　　(1) Brining Ingredients: Natural brining ingredients such as wild chili peppers, wild Sichuan peppercorns, chili, and local camellia oil.

　　(2) Water: Municipal water supply, sourced from the Yuan River and Li River.

　　II. Processing Technology

　　1. Process Flow: Raw duck → Slaughtering and cleaning → Marinating → Shaping on a board → Baking → Air-drying (removing supports, singeing) → Seasoning → Braising → Inner packaging → Sterilization and inspection → Bagging and boxing → Factory release.

　　2. Key Processing Steps:

　　(1) Marinating: Prepare a marinade by mixing ginger, cinnamon, salt, sugar, soy sauce, and liquor in proportion, then marinate for 1 to 2 hours.

　　(2) Shaping on a Board: Secure the marinated whole duck using bamboo strips or metal supports to stretch and fix the body shape, thread onto a hook, and air-dry appropriately.

　　(3) Baking: Roast with charcoal. Once the oven temperature reaches 65°C, place the duck inside, then bake at 80°C to 90°C for 8 to 10 hours.

　　(4) Air-Drying: Hang the semi-finished product in a storage room for 1 to 2 hours, remove the supports, and place in an environment with over 85% humidity and temperatures between 15°C and 24°C for over 24 hours. Use an alcohol blowtorch to burn off any protruding feather stubble on the duck's surface.

　　(5) Braising:

　　① Prepare the braising broth: Simmer chili peppers, spices, and herbs for 2 hours, then add salt, sugar, cooking wine, and other seasonings.

　　② Braising Time: 40 minutes to 90 minutes.

　　III. Quality Characteristics

　　1. Sensory Characteristics:

　　(1) Appearance: The entire piece has a glossy, reddish sheen, with colors ranging from deep red to dark brown. The pressed slab is well-formed, flat and soft in shape, with a tangible texture.

　　(2) Taste: Rich in soy aroma, spicy and refreshing, with a crispy skin and tight meat. It is neither greasy nor fishy, and extremely chewy.

　　2. Physicochemical Indicators: Fat content ranges from 8.5% to 8.9%, and protein content ranges from 30% to 41%.

　　3. Safety and Other Quality Technical Requirements: The product’s safety and other quality technical requirements must comply with relevant national regulations.