Pomegranate stuffed duck

Pomegranate stuffed duck was introduced to my hometown from Beijing by Cai Xin, the prime minister of Zhangpu in Qing Dynasty. It has both the flavor of Beijing roast duck and the characteristics of Minnan salted duck. The meat is sweet and delicious, fat but not greasy. Liver is the essence and value of duck stuffing, of course. Duck liver is twice as big as ordinary duck liver, and the big one weighs more than 500 grams. Due to the increase of fat, the stuffed duck liver is particularly tender and soft, and it remains soft after stewing. Pomegranate is called "powder liver" locally, which is comparable to French foie gras. The production of duck stuffing duck stuffing must first choose duck, and the selected duck must meet three conditions. First, it must be healthy and thin. The health guarantee can be filled in on the agreed date, and thinness is conducive to gaining weight. Second, be young. Refers to ducks that have been raised for about three months. Such ducks have strong vitality, tender meat, crisp and delicious after filling. Three must be a male dish duck. Such ducks are easier to fill and won't throw food. After the ducks are selected, they are filled with ducks. The feed for filling ducks should be brown rice and cassava tree powder or sweet potato or rice bran, plus peanuts or sesame seeds. The feed is cooked, warmed and stirred until it can be kneaded into a ball. Then fill the ducks by hand, once a day, usually in the evening, and put some water in the duck shed for the full ducks to drink and help them digest. It is said that the duck filled in this way tastes particularly delicious. The period of duck filling is generally about 20 days. The ducks in this number of days are just fat and thin, with more lean meat and less fat. They taste fragrant but not oily, fat but not greasy, crisp but not tough. Cooking ducks is also very particular. Boiling in plain water and controlling the temperature are extremely important. Cooked for too long, duck oil has been squeezed out, which is not fragrant enough; If the heat is not enough and the duck is not cooked before returning to the pot, the taste will be greatly reduced. Usually cook for about 1 hour, insert the chopsticks under the wings of the duck, and get out of the pot when there is no blood. Pick up the cooked duck, mix it with salt, spiced powder and monosodium glutamate and put it on the duck. After cutting, the meat layer is red and white, put a piece in the mouth, fat but not greasy, soft and sweet, and the mouth is more than sweet.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)