Hainan Jiaji Duck
Jiaji duck is one of Hainan most prestigious dishes, featuring a premium local duck breed raised in Qionghai. The duck is prized for its thin skin, tender meat, and minimal fat, traditionally served white-cut style with ginger-scallion oil.
Ingredients
- Duck 100 g
- Cooking oil to taste
- Salt to taste
- Soy sauce 1 tbsp
- Cooking wine 1 tbsp
- Scallions, ginger and garlic to taste
Instructions
- 1. Wash and cut the duck into pieces, add cooking wine and a little soy sauce and marinate for 15 minutes
- 2. Pour an appropriate amount of cooking oil into the pot and heat it over high heat until it is 70% hot.
- 3. Add the duck and stir-fry quickly over high heat until it changes color.
- 4. Add onion, ginger and garlic and continue to stir-fry until cooked through
- 5. Add salt, soy sauce and cooking wine to taste, stir-fry over high heat and serve evenly.
- 6. Remove from the pan and serve on a plate
Cultural Notes
The Jiaji duck breed originated from the efforts of overseas Chinese who brought Malayan duck breeds back to their hometown of Jiaji in Qionghai, Hainan, during the Qing Dynasty. These ducks were crossed with local ducks, creating a breed with remarkably thin skin, tender flesh, and very little subcutaneous fat. Jiaji duck is one of the "Four Famous Delicacies of Hainan" and is protected as a geographical indication product. The white-cut (bai qie) preparation method, where the duck is poached rather than roasted, is the traditional way to highlight the duck natural quality.