Originating in the Ming Dynasty, Yiliang Roast Duck (宜良烤鸭) has a history spanning over 600 years. Several legends surround its origin. One story suggests that during the Hongwu period of the Ming Dynasty, Zhu Yuanzhang appointed Fu Youde as the leader of the southern expedition. Fu led the army to Yunnan, bringing along a famous roast duck chef from Nanjing, “Li Roast Duck” Li Haishan. After the unification of Yunnan, Fu Youde hanged himself for personal reasons, and Li Haishan, fearing a return to Nanjing, settled in Yiliang, where he started the “Dian Yi Roast Duck Shop.” Another tale links the creation to the late Qing Dynasty when Yiliang was under military conflict. The Governor of Yunnan and Guizhou, Cen Yuying, inspired the idea of roasting ducks over an open flame, leading to the invention of this unique dish.

Features and Flavor

Yiliang Roast Duck is renowned for its distinctive preparation and taste. It uses a specific local variety of small, tender ducks, ideal for roasting due to their juicy and delicate meat. The preparation process includes slaughtering, plucking, eviscerating, and cleaning the ducks, followed by meticulous roasting. The final product boasts a balanced fat-to-lean ratio, crispy skin, tender and fragrant meat, a glossy appearance, and a red hue. Its local flavor is highly distinctive, earning widespread popularity among diners.

Preparation Process

The meticulous process of making Yiliang Roast Duck includes the following steps:

1. Preparation: Select the local small tender ducks and perform the necessary steps of slaughtering, plucking, eviscerating, and cleaning to ensure the meat’s cleanliness and hygiene.
2. Marination: Marinate the cleaned ducks with seasonings to infuse them with flavor.
3. Drying: Hang the marinated ducks to dry, forming a thin skin membrane that helps retain moisture and aroma during roasting.
4. Roasting: Using a closed oven, hang the ducks near the oven opening and roast them with dry pine needles as fuel. Control the heat and time, continuously turning the ducks to ensure even cooking.
5. Finishing: After roasting, remove the ducks and perform finishing steps like removing the reed sticks from the anus, draining the internal juices, and cutting the duck into long strips or slicing the skin and meat. Serve with condiments such as pepper salt, scallions, and sweet sauce.

Nutritional Value

Yiliang Roast Duck is not only delicious but also highly nutritious. Duck meat is rich in proteins, fats, vitamins, and minerals. It contains high protein levels and moderate fat, mostly unsaturated fatty acids beneficial for health. Additionally, duck meat is rich in niacin, vitamin E, and B vitamins, contributing positively to overall health.

Yiliang Roast Duck is a culinary delight that captures the essence of Yunnan’s rich gastronomic tradition, making it a must-try for anyone exploring the region’s cuisine.