Wang's Roast Duck

Last updated 2026-11-08 — Origin: Chongqing, China. Processing method: The slaughtered duck is scalded in 50–70°C hot water for 4 minutes, then plucked to ensure blood, feathers, and water are completely removed. The cleaned duck is then cut open at the vent under the belly to remove the internal organs, and the wings, feet, and remaining feathers are discarded before washing and air-drying. The dried duck is coated with yellow rice wine, Sichuan salt, and Sichuan peppercorns along the neck, armpits, chest, back, belly, and legs, then placed in a basin to marinate. Marination time is 1–2 hours in summer, 24 hours in winter, and 9–10 hours in spring and autumn. The marinated duck is taken out and air-dried again to make the skin smooth and flat, then any yellowish skin or residue is gently rubbed off with clean gauze. Once the charcoal in the roasting oven is red-hot, sawdust, chaff, and peanut shells are added to generate thick smoke. The duck is then hung in the oven and roasted at 500°C for about 20 minutes until the skin turns golden brown. In the braising pot, old braising broth and water are mixed, and a spice bag containing Sichuan pepper, star anise, cardamom, cloves, sandalwood, nutmeg, cinnamon, cassia bark, black cardamom, fragrant sumac, Sichuan peppercorns, and old ginger is added. When the braising liquid boils, the roasted duck is placed in the pot and boiled over high heat for 10–15 minutes, then simmered over low heat. Typically, a young duck is braised for about 20 minutes, while larger or older ducks take 40–60 minutes. Care must be taken when removing the duck to maintain its shape. Features: Wang's Roast Duck has tender meat, crispy skin, and fragrant bones, making it a fine banquet dish as well as a delicious casual meal. (Dadukou)