White Cut Jiaji Duck
White Cut Jiaji Duck has thick, white skin and meat with a crisp, smooth, refreshing texture, served with a dipping sauce that blends sour, salty, sweet, and spicy flavors.
Ingredients
Jiaji duck
1 (approx 2000-3000 g)
ginger
25 g
garlic
25 g
salt
to taste
Instructions
1
Step 1
Slit the live duck's neck to bleed, scald in hot water to remove feathers, cut open the lower abdominal cavity, remove the internal organs, rinse with clean water and let dry.
2
Step 2
Bring water to a rolling boil, add salt to taste, ginger, and garlic (lightly crushed). When water reaches 80°C, immerse the duck, blanch briefly, then simmer over low heat, maintaining a gentle simmer. Cook until the duck is just done (the body should be springy, and when a chopstick is inserted into the thigh, no blood should ooze out). Remove and let cool naturally, then chop and arrange on a plate, shaping into a whole duck for serving.
3
Step 3
Dipping sauce: Pour hot duck broth over minced garlic and ginger, squeeze in sour orange juice (if not available, use diluted rice vinegar or vinegar essence), add refined salt, sugar, and chili sauce, and mix well.
