Wuwei Smoked Duck
A Zhejiang-style dish featuring duck that is cured, blanched, smoked, and braised.
Ingredients
duck (cleaned)
2
scallion slices
100 g
ginger slices
100 g
fennel
25 g
salt (rub thoroughly over duck)
to taste
soy sauce
to taste
Instructions
1
Step 1
Clean the duck, rub salt thoroughly over the duck body, place in a container and marinate for 4 hours, turning once during the process.
2
Step 2
Blanch the duck in boiling water until the skin tightens, hang in a windy spot, and wipe off the skin coating.
3
Step 3
Set up 4 thin iron rods in the smoking pot, place the duck back-down on them, smoke for 5 minutes, then flip and smoke for another 5 minutes.
4
Step 4
Put spices, soy sauce, scallions, and ginger chunks in a large pot, bring to a boil, add the duck and braise for 45 minutes, then remove, chop the duck into pieces and arrange on a plate to serve.
