If you visit Zhijiang in Huaihua, Hunan, you must try Zhijiang Duck (芷江鸭), a famous local dish with a history dating back to the Yuan Dynasty. It was once a special treat for the Mid-Autumn Festival, and by the Qing Dynasty (1757), it was known as “Zijiang Duck” and even became a tribute dish for the imperial court. Today, it remains a beloved specialty of Hunan cuisine.
What Makes Zhijiang Duck Special?
This dish is made from free-range Ma Duck, a local breed known for its tender meat, crispy bones, and low fat content. The duck is braised with wild Zhicao herb, a unique ingredient from Zhijiang, along with a rich, aged broth that has been used and refined over many years. The result? A dish with vibrant color, tender texture, and a rich yet non-greasy flavor, perfect for both enjoyment and nourishment.
Zhijiang Duck is famous for its spicy and aromatic taste. The meat is firm yet soft, with a shiny golden hue. It’s rich in amino acids and essential nutrients. The secret to its unique flavor lies in a perfect combination of ingredients, known locally as the “Four Generals”:
- Ginger – Adds a warm, fragrant kick
- Scallions – Enhances the aroma
- Red Chili Peppers – Brings the heat
- Sichuan Peppercorns – Gives a numbing sensation
How Is Zhijiang Duck Made?
The cooking process requires skill and patience:
- The fresh duck is cleaned, chopped into large pieces, and prepared with sliced ginger, chili peppers, and knotted scallions.
- The duck is first stir-fried over high heat with ginger and chili until the skin turns golden brown.
- Water is added, and the dish is simmered over low heat for two hours to allow the flavors to infuse. Scallions are added just before serving.
Master chefs often use ducks raised in autumn and winter for the best texture. Some even coat the duck with honey and deep-fry it before braising, adding an extra layer of crispiness. The combination of wild herbs, aged broth, and slow cooking results in an incredibly flavorful dish that is deeply loved by the people of Zhijiang.
