Free Food Recipes

Ingredients

• 2.2 kg (5 lb) duck
• 20 ml (1 1/3 tablespoons) salt
• 7 ml (1/2 tablespoon) bicarbonate  of soda
• soy sauce for marinating

Serve 6-8

** Free Food Recipes **

Method:

1. After cleaning the duck and removing the giblets. hang it up to dry for 3-4 hours. Then rub it thoroughly inside and out with a mixture of salt and bicarbonate of soda. Place a bamboo or wooden frame at the bottom of a large jar, and place the duck on top.

2. Weigh down the bird with a 6.6 kg (15 lb) weight placed on top. Again over a wooden or bamboo frame. After 36 hours of pressing turn the bird around, and subject it to another 36 hours of pressing (at a temperature of about zero C; at 10C the time should be reduced by a third).

3. Drain the duck, and hang it up to dry for 2-3 hours. Place the duck in another jar and pour in enough Soy sauce to cover it. Allow the duck to stand in the Soy sauce for 36 hours then turn it around and immerse it for a further 36 hours. Remove and drain.

4. Dip the duck in a pan of boiling Soy sauce for 10 seconds. Drain, and insert a wooden or bamboo frame inside the duck to extend the cavity and facilitate the movement of air. Hang the duck by the nose in an airy and sunny spot to sun and dry for 3 days (2 days in summer).

5. Put the duck on a raised frame in a deep-sided heatproof dish, insert it into a steamer and steam vigorously for 2 hours. Chop the duck through the bone into large bite-sized pieces and arrange these neatly on a serving dish.

Note: To be consumed in conjunction with green vegetables (lettuce, quick-fried spinach, young cabbage, celery etc) and Steamed Buns. This dish enjoys as much fame in China as the Peking Duck which is so well known abroad.