Smoked Duck

Smoked Duck

　　Smoked Duck is a famous Sichuan snack with great influence in western Sichuan.

The basic preparation method is: select a young duck from the current year, slaughter it, pluck all the feathers, clean the cavity and remove the internal organs. After washing, remove the wing tips and feet. Marinate the duck overnight with salt for flavoring. Then blanch it briefly in boiling water until the skin tightens, remove and pat dry. Place it in a smoking furnace and smoke with straw until it turns a tea color. Take it out and braise it in a braising pot until cooked. When serving, slice it and arrange on a plate. The key to making good smoked duck lies in preparing the braising liquid. Use an aged braising base, and add appropriate seasonings, salt, and caramel color each time you braise. During the braising process, press the duck down firmly into the liquid using weights. The ideal braising time is around 20 minutes; too long will make the meat tough and affect the quality.

Smoked Duck is best made in autumn when the current-year ducks have grown to the right size, with a good balance of fat and lean meat. It is also an essential delicacy for the Mid-Autumn Festival. In Chengdu, the most famous versions are made by Haozidong Zhang's Duck Shop and Wangpang Duck Shop. Characteristics of Smoked Duck: golden-red color, tender meat, and a rich smoky aroma. (Chengdu)