Jiangxi Nan'an Cured Duck Legs

Originating from Nan'an Prefecture in Dayu, Jiangxi, with over 400 years of preserved meat heritage, this product uses locally free-ranged Dayu Sheldrake ducks. Raised along natural rivers with high physical activity, the duck legs yield firm meat infused with rich, fragrant natural fats, representing the finest section of traditional Nan'an cured duck. Using only whole hind legs, they feature thick meat, rich duck fat, thin bones, and minimal tendons. Crafted with a golden ratio of lean-to-fat, the lean meat remains tender without being dry, while the fatty portion melts into a rich aroma.

The skin naturally glows with a subtle sheen of duck oil—completely free from artificial colors or wax coatings. Cured using traditional sun-and-dew methods (曬露工藝) over half a month under natural sunlight and cool night dew, the surface turns clean and dry without stickiness, allowing the deep, savory cured flavor to fully penetrate every layer of meat.