Enping cured duck [Guangdong Enping specialty]

What is Enping preserved duck? Authentic Guangdong Enping specialty: Enping preserved duck

Content summary:Do you want to know what Enping preserved duck is? This article is a detailed introduction to the special product of Enping, Guangdong Province - Enping cured duck. It was compiled by the editorial team of China Specialty Network after reviewing and collecting relevant information about Enping cured duck. The full text takes about 5 minutes to read, mainly including the basic introduction of Enping cured duck and its nutritional value? What are the product features of Enping preserved duck? The production method and tasting method of Enping preserved duck

Basic introduction of Enping preserved duck

Enping preserved duck is deeply loved due to its unique production method, good selection of materials, and rich aroma. In many towns and villages in Enping City, every household has the custom of making their own preserved duck The process of Enping cured duck is quite complex, and one process cannot be omitted. Firstly, the domesticated flower haired duck needs to be dehulled and cut open, boiled in clean water for dehairing, washed and dried. This process takes nearly a day; Next, press the flower haired duck into shape and marinate it in refined salt for one day; The next morning, spread the marinated duck with bamboo branches, thread the duck's beak with a rope, and hang it on a bamboo pole to dry. To ensure pure flavor, no spices must be added during the production process, and after about 10 days of exposure to wind and sun, it can become the Enping cured duck with perfect color, aroma, and taste

Enping cured duck selects high-quality Fried Dough Twists duck, which must be fed with rice. After the harvest of late rice, it must be put into the field for free breeding. After 90 days, it can be used to make Naji cured duck. After November every year, farmers seize the opportunity when the north wind arrives and start making preserved ducks. The entire process, from slaughtering, pickling to drying, is handmade

The sun dried cured duck has a hard body, white wings, and distinct fat and thinness, weighing 1.15 to 1.4 kilograms each. Every autumn and winter season, diners who have tasted the local cured duck are always thinking of the fragrant cured meat from Enping, the "hot spring town". In recent years, Enping preserved duck has gradually gained popularity, and its "offline" sales model has made it a local specialty souvenir, attracting many customers to purchase. At present, preserved duck has been sold to cities in the Pearl River Delta, Shanghai, Jiangsu, Sichuan and other places through express delivery

The cured duck in the sun is a direct reflection of the secondary flavor improvement of Fried Dough Twists duck given by Enping people in autumn and winter. Enping cured duck has the characteristics of large size, thin skin, thick meat, red meat and fragrant flavor, and is most famous for its production in Naji Town

Method of making Enping preserved duck

1. Preparation of marinade: For every 10 kilograms of white duck, use 1 kilogram of salt, soy sauce, and appropriate amount of Douban sauce.

<2. Material selection and slaughter: Select the fat and tender meat ducks of the year, slaughter the ducks from the neck, and let the blood flow out. After soaking and blanching, use a knife to cut open the midline of the duck's abdominal cavity, remove all internal organs, then rinse with clean water and drain the water<3. Marination method: Place the duck on a surface and rub it with salt both inside and outside the duck. Apply more salt to the mouth, thighs, and thick areas of the meat. Then spread the duck evenly with bean paste and marinate it in a jar for 2-3 days. After removal, scrape off the Douban sauce from the body surface and chest cavity, then immerse the duck in soy sauce and remove it after 6-7 days<4. Hang and ventilate: Hang the marinated duck in a cool and ventilated place to dry. The finished product has a bright red color and a tight and tender meat texture

Enping cured duck tasting

cured duck is a versatile food material, which can be used for cooking fried vegetables, baked rice, Congee, soup, salty rice dumpling, as well as braised taro seeds, potatoes, cauliflower, white radish, or dried vegetable soup, western vegetable soup, radish soup. It is also very fragrant when directly steamed