Oil drenched Duck [Yunnan Gejiu Specialty]

What is oil soaked duck? Authentic Yunnan Gejiu Specialty: Oil cured Duck

Summary:Do you want to know what oil cured duck is? This article is a specialized article that provides a detailed introduction to the Yunnan Gejiu specialty - Youlin Duck. It was compiled by the editorial team of China Specialty Network, who reviewed and collected relevant information on Youlin Duck. The entire article takes about 6 minutes to read, mainly including the basic introduction of Youlin Duck and its nutritional value? What are the product characteristics of oil soaked duck? The production method of oil soaked duck, the tasting and eating method of oil soaked duck, etc

Basic introduction of oil drenched duck

Select a fat and plump female duck weighing about 1 kilogram (not suitable for black chickens) from that year, slaughter and remove the feathers, wash it, place it flat on a cutting board, with the duck head facing inward, lift the right wing with the left hand, and grab it together with the duck neck. Hold a sharp knife in the right hand and make a small hole under the rib of the right wing (the knife should be horizontal first, then raised straight and cut upwards) about 2.6 centimeters in size, with the blade facing towards the wing, and cut off the wing and foot from the two joints

Ducks have high nutritional value, and the protein content in edible duck meat is about 16-25%, much higher than that in animal meat. Duck meat has a moderate fat content, lower than pork, is easy to digest, and is evenly distributed throughout the body tissues. Duck meat is a type of meat that contains a high amount of B vitamins and vitamin E. It has a protective effect against heart diseases such as myocardial infarction and can resist beriberi, neuropathy, and various inflammations. Unlike animal meat, duck meat has the highest potassium content and also contains high amounts of trace elements such as iron, copper, and zinc

The selected ducks are all local strong foreign ducks. In order to ensure the aroma and flavor of the meat, the ducks are fed with mainly corn, wheat bran, and rice bran from the beginning of hatching, and then scientifically mixed with nutritious and flavorful ingredients such as grass fruit, ginger, peanuts, etc. They are fed at regular intervals and in fixed quantities. When the ducks reach adulthood at 8-9 months of age and are full of fat, they are slaughtered according to the traditional Muslim method, and then the thick parts of the meat are dissected and mixed with various seasonings, soaked in vegetable oil and fried. Due to the fact that ducks are fed with green feed since childhood, the oil soaked duck after cooking has a particularly tempting aroma. Its taste is fresh, tender, fragrant, crispy, and not greasy

Method of making oil soaked duck

Insert the thumb of your right hand into the opening, press down the heart and liver, then use your index finger to take out the food bag (crop) and trachea, and then insert your index finger into the small hole to press the liver back. Place your hand against the anus and push the duck gizzard forward. Then remove the gizzard, liver, heart, and intestines together, clean the lung lobes, rinse, and drain the water. Insert a 6.7cm long and 1.7cm wide wooden piece into the chest cavity, support the chest back, put it into a boiling water pot, heat the duck skin, dry the duck body with a cloth, take a small amount of diluted malt sugar and place it in the palm of your hand, from top to bottom, on both sides, and rub the duck evenly. (Cut diagonally) Use a thin bamboo tube, insert it into the legs of the duck and blow air. Then, enter the grill and dry the duck until the skin wrinkles. Use a 5cm bamboo stick to prop up both wings. Tighten the duck's anus with a small wooden stopper. Hang the duck neck nest in a circular shape with a small iron hook. Prepare one iron pot. Boil the tea oil, lift the chicken with the latte hook in your left hand, and scoop the oil with a small iron spoon in your right hand. Drizzle the oil repeatedly onto the duck, starting with the chest and legs, followed by the back and head. Drizzle a few more spoons of oil on the thicker parts of the meat. The oil temperature should be controlled at around 90 ℃ (if the oil temperature is too high, it will cause the duck skin to peel and become sticky, making it difficult to cook inside). After about 8-10 minutes of soaking, the duck body will appear golden yellow with bright wrinkles, indicating that the duck has been soaked. Take out bamboo strips and wooden plugs. If there is clear water flowing into the stomach, it indicates that it is cooked; if there is turbid water flowing, it indicates that it is not yet cooked. It must be poured several more times before it can be finished

Tasting and Eating Methods for Oil Drilled Duck

Cold Food: Slice and cut the duck into pieces, make a plate, add ginger and scallions, drizzle with sesame oil and soy sauce, and it's ready to eat

Stir fry: Put 100 grams of lard in a pot and bring to a boil. Cut a chicken into strips 1.3-1.7 centimeters wide and 3.3 centimeters long, and fry them together with 100 grams of peanuts. Add 25 grams of ginger, 50 grams of Shaoxing wine, 50 grams of high-quality soy sauce, 100 grams of green peppers, a little MSG, garlic, etc. to the pot and stir. Remove from the pot and drizzle with sesame oil. Serve