Chaoshan Sugarcane Smoked Duck (Whole)

Chaoshan specialty

Authentic Bagasse Smoked Method

Duck breast meat is waxy red, duck bone is sweet and crisp, skin is tender, fat but not greasy, mellow and delicious.

A bagasse smoked duck is about 1650g

vacuum packaging

Frozen can be stored for 30 days

【tips】

Q: Do you need bagasse for the solution?
A: Because Chaozhou is rich in sugar cane, Chaozhou people found that bagasse 🎋 is used for smoking. The natural sugar on the bagasse 🎋 is volatilized by heating and penetrates into the duck, leaving the duck skin with a unique sweetness. The duck meat complements each other, making the 🦆 duck meat richer in taste.

Q: Is Dianjie a handmade dish? How complicated is it to make?
A: 🦆The duck body should be sun-dried or air-dried after marinating to remove the water and make the fat shrink, and then put it into a wooden cylinder and smoke it with 🎋bagasse. During the smoking process, the wooden barrel must be opened several times to add 🎋bagasse and rotate the duck body🦆 to ensure a uniform taste. After smoking, the duck is steamed in water. In this way, the color of the duck is more oily and shiny✨, the skin is crisp and tender, very tasty, and has a hint of rustic sweetness. It takes at least a full day to make.

[Suggested eating method] Steam/baked for about 20-30 minutes before eating.