Five-Fat Duck

Five-Fat Duck

　　Five-Fat Duck is a famous halal specialty from Sichuan.

　　Product description: golden-yellow skin, crispy crust with tender meat, rich yet not greasy, delicious and uniquely flavored.

　　Five-Fat Duck – Preparation Method

　　　　1. Ingredient selection & slaughtering: Choose plump, live ducks, slaughter and pluck them, clean thoroughly, make an incision under the wing, remove all internal organs, wash off bloodstains, cut off both claws at the leg joint, lay the duck flat on the cutting board, secure it with small bamboo skewers to prevent leakage.

　　　　2. Seasoning: Mix all seasonings evenly. Place 6/7 of the total seasoning mixture into the abdominal cavities of 50 ducks respectively, keeping the remaining 1/7 for later use.

　　　　3. Molding: Insert a small bamboo support made of bamboo slices, with one forked end and one flat end, into the duck’s body cavity. The forked end props up the spine, and the flat end supports the chest, lifting the duck’s breast to prevent shrinking during roasting. Then hook the duck’s head and dip it in boiling water at 100°C to scald the skin. Start with the head and neck, then the entire body, to stretch the skin and enhance appearance. After scalding, hang the duck head-up, dry it with a towel, then evenly coat the surface with maltose syrup and air-dry.

　　　　4. Roasting: First, burn green firewood charcoal until red-hot in the oven, then spread the charcoal evenly around. Place seven specially made heat-resistant ceramic bowls in the center of the oven, positioned under the duck carcasses to be roasted. Gradually add the reserved 1/7 seasoning mixture (divided per batch of 50 ducks being roasted) into the bowls to release aroma, smoke the duck carcasses, and collect dripping fat. Once the oven temperature reaches 65–75°C, hang the duck carcasses in the oven to roast, turning them over more than 10 times. Roasting from insertion to doneness takes about 30 minutes. After roasting, pour out the broth from the incision, remove the bamboo supports and seasoning residue — the finished product is ready.