Marinated Duck

Marinated Duck

　　Marinated Duck

　　The basic method is: select a young duck from the current year, slaughter it, pluck all the feathers, gut it, and clean it. Remove the wing tips and feet, then rub with salt to season and let it marinate overnight. Briefly blanch it in boiling water until the skin tightens, remove and pat dry. Place it in a smoking chamber and smoke with straw until it turns a tea color. Take it out and simmer it in a marinade pot until cooked. Slice and plate it when serving. Making smoked duck requires very precise preparation of the marinade. The marinade should be a well-used one, with appropriate seasonings, salt, and caramel color added each time it's used. During cooking, use weights to fully submerge the duck in the marinade. The ideal cooking time is about 20 minutes; overcooking will make the meat tough and affect quality.

　　Marinated duck is best made in autumn when the young ducks have grown to an optimal size with a good balance of fat and lean meat. It is also an essential dish for the Mid-Autumn Festival. In Ya’an, the most famous versions are made by Cai Duck, Xie Duck, and Pangmei Duck.

　　Features of marinated duck: golden-red color, tender meat, and a rich smoky aroma.