Jiajiang Sweet Skin Duck

Jiajiang Sweet Skin Duck

　　Jiajiang Sweet Skin Duck is a specialty dish from Jiajiang County, Leshan City, Sichuan Province. Also known as "braised duck," it follows the imperial cuisine techniques of the Qing Dynasty. Rediscovered and refined by local artisans, its brine is uniquely flavorful, featuring a brownish-red hue, crispy and slightly sweet skin, tender meat, and an inviting aroma.

　　Jiajiang Sweet Skin Duck is an improved version of braised duck from the 1990s, based on Qing Dynasty imperial cuisine techniques. It uses premium ingredients along with over 20 types of Chinese herbs, and is meticulously prepared using traditional methods such as braising, frying, and roasting. A 4 to 6-month-old local free-range duck is selected, slaughtered, cleaned, and then braised in the special brine. The heat must not be too high—after braising and simmering until cooked, the duck is pricked all over with steel needles to remove some of the fat. Then, each duck is brushed with a layer of maltose and hung up to dry until the surface moisture evaporates. The dried braised duck is then placed in hot oil and fried until it turns a glossy red color and the skin becomes crispy. It is removed and brushed with another layer of maltose to complete the process. The two rounds of maltose brushing serve distinct purposes: the first allows for natural coloring during frying, while the second adds a touch of sweetness to the rich braised flavor. This method yields a sweet skin duck that is glossy red, with crispy skin, tender meat, fragrant and flaky bones, and a long-lasting aftertaste. Among the many varieties of Jiajiang Sweet Skin Duck, the one from "Mucheng Li Duck" at the east gate of the county town is considered the most authentic.

　　How to Make Jiajiang Sweet Skin Duck:

　　To make authentic "Sweet Skin Duck," you must use free-range farm-raised duck (Muscovy duck) as the main ingredient; young goose can also be used as a substitute.

　　Ingredients: 1 free-range duck (about 1500g), fresh ginger, green onions, fine salt, maltose, rock sugar, cooking wine, Sichuan peppercorns, star anise, cinnamon, fennel, cloves, cardamom, Amomum villosum, grass fruit, licorice, fresh broth, and cooking oil (as needed)

　　Preparation Method:

　　 1. After slaughtering the duck, pluck all the feathers, make a 6 cm horizontal incision at the tail, remove the internal organs, and clean the duck thoroughly. Rub the inside and outside of the duck with Sichuan peppercorns, fine salt, and cooking wine. Place the duck in a basin and marinate for 5–6 hours.

　　 2. Heat cooking oil in a wok until hot. Crush the rock sugar and add it to the wok. Stir-fry until the sugar is completely melted and turns a brownish-red color. Immediately add an appropriate amount of boiling water and mix well to make the sugar syrup. Bundle all the spices in a clean gauze cloth to make a spice bag.

　　 3. In a pot, add fresh broth, fine salt, cooking wine, sugar syrup, smashed ginger (lightly crushed), bundled green onions (tied into a knot), and the spice bag. Bring to a boil over high heat, then simmer over low heat for over an hour to make the braising liquid. Add the marinated duck and braise until fully cooked.

　　 4. Remove the braised duck, drain the excess moisture, and place it in hot oil. Fry until the skin is crispy and turns a brownish-red color, then take it out and brush it with maltose.

　　Key Techniques:

　　 1. Do not add too much sugar syrup to the braising liquid; a light red color is ideal.

　　 2. Do not use too many spices in the braising liquid, or the flavor may become overly "stuffy."

　　 3. If the maltose is too thick, dilute it with an appropriate amount of water before using (heat it after dilution). If maltose is unavailable, you can substitute it with white sugar dissolved in water.