Xingdian Roast Duck

Xingdian Roast Duck

　　Xingdian Roast Duck is a specialty of Xingdian Town in Pukou District, Nanjing City, Jiangsu Province. The Xingdian Halal Roast Duck is prepared using the traditional hanging oven method. It boasts a jujube-red hue, with a crispy skin and tender meat, rich flavor, oily yet not greasy, and an aromatic fragrance that makes it highly popular among diners.

　　Xingdian Town has long been a settlement of the Hui ethnic group, and working in the food industry has been a primary livelihood for the local Hui community. Since the mid-Qing Dynasty, the cooked foods made by the Hui people in Xingdian have been well known, among which the Halal Roast Duck stands out as particularly distinctive and has become one of the enduring Halal specialty foods passed down to this day.

　　The Halal Roast Duck is characterized by its tenderness, aroma, and freshness. Its radish-colored skin and meat carry a unique pine nut fragrance; the tender skin and juicy meat are neither too tightly attached nor completely separated. When slicing, oil seeps from every cut, and the slices are arranged on a plate with added marinade. The pine-like aroma wafts through the air and penetrates the senses, greatly stimulating the appetite. As a result, the Halal Roast Duck looks glossy and oily, yet feels delicate upon eating, requiring minimal chewing before it slides smoothly down the throat.

　　The making of Halal Roast Duck involves a set of meticulous techniques. In addition to specific requirements for marinating and brining, care must be taken when removing the limbs—cutting cleanly at the joints ensures the remaining skin does not retract due to roasting, which could otherwise affect its appearance. After brining and removing the blood, the duck is briefly scalded with boiling water to create wrinkles on the skin. It is then coated with syrup or honey. A wooden plug is inserted, the armpits are propped open with short sticks, and an iron hook is placed through the neck. The duck is then roasted in a preheated oven, requiring careful attention to ensure it is fully cooked without burning, achieving an ideal deep-yellow color. Once roasted, it is served with a specially prepared marinade (made from the oil and broth released during the cooking of ducks or geese, mixed with appropriate amounts of soy sauce, sugar, and vinegar). The Halal Roast Duck has become the go-to local specialty food in the Xingdian area for entertaining guests and giving gifts to family and friends.