Jingxi Large Speckled Duck

Jingxi Large Speckled Duck

The Jingxi Large Speckled Duck is an agricultural product with geographical indication status.

　　The Jingxi 1 Duck is a locally superior poultry breed in Jingxi County, Baise City, Guangxi, and is the largest local high-quality duck variety in the region.

　　Main Characteristics

　　The Jingxi 1 Duck has a large body size, a rectangular-shaped torso, and dark speckled feather coloration. Head feather colors include dark green, fine black-and-white speckles, and bright green. The shanks and webs are either orange-red or brown, orange-yellow, or dark brown. Birth weight is 48 grams, while adult weights are 2.7 kg for drakes and 2.5 kg for ducks. Slaughter tests show that at 90 days old, drakes have a semi-eviscerated yield of 84.08% and a fully eviscerated yield of 72.77%, while ducks have a semi-eviscerated yield of 80.21% and a fully eviscerated yield of 72.16%. They begin laying eggs between 130–140 days of age, with an average annual production of 140–150 eggs, each weighing about 86.7 grams on average. Shell colors include both blue and white, with an egg shape index of 1.4. The male-to-female breeding ratio is 1:10–20, and the fertility rate of hatching eggs is approximately 95%.

　　Jingxi Ma Duck

　　Main Value

　　The Jingxi Ma Duck is known for its excellent meat quality, making it the preferred choice for roast duck dishes when hosting guests in Jingxi. Marinated with secret recipes by skilled chefs, then slow-roasted in a charcoal oven and processed through multiple procedures, the final product is distinctive: golden-brown skin that crackles audibly, exuding rich aromas.

　　Jingxi Roast Duck

　　The Jingxi Ma Duck is also premium material for making the renowned Jingxi cured duck. Cured ducks processed from the Jingxi Ma Duck were famous for their unique qualities even before liberation, selling well locally in Baise, Nanning, Guangzhou, Yunnan, and Guizhou, and exported to Hong Kong, Vietnam, Thailand, and Singapore. Production, processing, and sales were once organized after liberation. Based on Jingxi’s climate characteristics and drawing on external experience, curing masters developed unique methods to produce two main types of cured duck: boneless and bone-in. Boneless varieties include duck pie, gourd duck, and sealed duck, while bone-in types include saddle duck, half-duck, and fan-shaped duck. Among these, the sealed duck is the most distinctive—it looks like a whole duck on the outside but is stuffed with pork, pork liver, and various precious herbs and seasonings such as gecko and white-flowered snake, creating not only a richly aromatic delicacy but also a health-nourishing treat.