Leshan Sweet-Skin Duck

Leshan Sweet-Skin Duck

　　Leshan Sweet-Skin Duck is a famous specialty of Leshan City in Sichuan Province, known for its bright red color, savory-sweet taste, crispy yet slightly sweet skin, tender meat, and long-lasting aftertaste. It can be served as a cold dish at banquets, or as part of home-style meals or ready-to-eat cold dishes, and is beloved by food lovers across the country.

　　In Leshan, people call Sweet-Skin Duck "Lu Ya Zi" (braised duck). At the same time, it is also known as "Gong Ya" (Imperial Duck), as it follows the imperial cuisine techniques of the Qing Dynasty, rediscovered and refined by local artisans. The brine used for Leshan Sweet-Skin Duck is uniquely flavorful—the resulting duck has a bright red hue, savory-sweet taste, and lingering aftertaste, winning over locals in Chengdu and beyond. Locally developed versions such as "Zhong Ya Zi," "Pan Ya Zi," and "Wang Fuhua Sweet-Skin Duck" have gained significant popularity, with the supply of these braised delicacies often unable to meet demand. 7xB

　　Ingredients for Leshan Sweet-Skin Duck: 7xB

　　To make authentic Leshan Sweet-Skin Duck, you must use free-range farm-raised native ducks (Muscovy ducks) as the main ingredient, though young geese can also be substituted. Moreover, the duck is cooked by ladling hot oil over it repeatedly until done—it is not deep-fried, a fact that has often been misrepresented elsewhere. 7xB

　　Recipe for Leshan Sweet-Skin Duck: 7xB

　　One whole native duck (about 1500g), fresh ginger, green onions, refined salt, maltose, rock sugar (or honey), cooking wine, Sichuan peppercorns, star anise, cinnamon, fennel, cloves, cardamom, Amomum villosum, sand ginger, licorice, fresh broth, and cooked vegetable oil—as needed. 7xB

　　Method for Making Leshan Sweet-Skin Duck: 7xB

　　1. After slaughtering the duck, remove all feathers, make a 6 cm horizontal incision at the tail, remove the internal organs, and wash the duck thoroughly. Rub the inside and outside of the duck with Sichuan peppercorns, refined salt, and cooking wine. Place the duck in a basin and marinate for 5–6 hours. 7xB

　　2. Heat a wok over medium heat, add cooked vegetable oil, then add crushed rock sugar. Stir until the sugar is completely melted and turns brownish-red. Immediately add an appropriate amount of boiling water and mix well to make the sugar syrup. All the spices should be wrapped in a clean cloth to form a spice bag. (Honey was originally added at this stage for modulation, but later, for convenience, only rock sugar is used.) 7xB

　　3. In a pot, add fresh broth, refined salt, cooking wine, sugar syrup, bruised ginger, knotted green onions, and the spice bag. Bring to a boil over high heat, then simmer over low heat for over an hour to make the brine. Add the marinated duck, and simmer until fully cooked. 7xB

　　4. Remove the cooked duck, drain off excess moisture, and ladle hot oil over it repeatedly until the skin becomes crispy and turns brownish-red. Remove and brush with maltose to finish. 7xB

　　Key Tips: Do not add too much sugar syrup to the brine—aim for a light red color. Avoid overusing spices in the brine, as it may result in an overly "heavy" taste. If the maltose is too thick, dilute it with a bit of water before using (heat it after dilution). If maltose is unavailable, you can substitute it with sugar dissolved in water. 7xB