1 duck about 2,500 grams (5.5 lb)
150 grams (10 tbsp) cooking wine
80 grams (13 tsp) salt
20 grams (2/3 oz) scallions
5 grams (1/6 oz) ginger cut in chunks
20 grams (2/3 oz) fennel
20 grams (2/3 oz) cinnamon
1. Dress the duck and rub its outside and inside with 50 g (8 tsp) of salt. Put it in a basin and let it marinate for 5 hours. Take out and wash off the salt.
2. Put the duck in water and, when the water starts to boil, take out the duck and wash it clean. Skim off the foam in the pot and put the duck back into the pot.
3. Put the sectioned scallions, ginger, fennel, cinnamon, and salt into the pot. Cover it up and again bring to a boil. Add the cooing wine and turn to a low fire to simmer for 40 minutes. When the duck becomes soft, take it out. Let it cool off and cut it into chunks. Pour on the original liquid and serve.
Features: The meat is tender and white.
Taste: Salty and delicious.