Green Pine Roast Duck

Green Pine Roast Duck

　　　　　　Roast duck has always ranked first in the Yuxi cuisine and is renowned throughout the province. The famous Qing Dynasty poet Yang Zhuxi praised Yuxi roast duck in his poem "Qiyang Bamboo Branch Lyrics," which reads: "Duck eggs can be nurtured from grain, multiplying endlessly to sustain life. Wrapped and roasted in a red clay oven, why not feast heartily with a brimming cup?" Yuxi roast duck is similar to northern-style roast duck but has its own unique characteristics. It is typically made from young ducks aged 40 to 60 days and weighing around one kilogram. The skin is crispy and fragrant, the meat tender and juicy, and when served with Sichuan peppercorn salt, the flavor becomes even more rich. Yuxi roast duck is also called "Green Pine Roast Duck" because it is cooked using fuel made from dried and twisted green pine needles formed into “grass bundles.” This gives the dish a distinctive Yuxi flavor. Every summer and autumn, roast duck shops fill the streets and alleys of Yuxi, attracting crowds of diners who come to admire the color, savor the taste, and enjoy both the visual and culinary feast. The “grass bundles” made from green pine are pure and emit a fragrant aroma, while the resulting charcoal burns intensely and steadily. Roast duck cooked with this fuel reaches optimal doneness, boasts a beautiful golden color, and has a deliciously fragrant and appetizing taste. This roast duck is made using 40–50-day-old plump ducks from Yuxi. The preparation process includes draining the blood, plucking the feathers, removing internal organs, cleaning, blanching in boiling water, glazing with honey, and stuffing with a roasting broth. The ducks are then hung on iron hooks inside an earthen oven heated by burning green pine grass bundles, where the remaining charcoal is still red-hot. The ducks are constantly monitored and turned until fully cooked. They are then removed and served with Sichuan peppercorn salt and optional dipping sauces such as scallion paste. The meat is tender, fragrant, and juicy; the fat is rich yet not greasy; the lean meat is soft yet not sticky; and the bones are crisp with sweet marrow. (Yuxi)