Shaoxing Soy-Cured Duck 绍兴酱鸭

Curing and drying

Salt mixed with Sichuan peppercorns is rubbed over the duck. It is pressed inside a vat for twelve hours, then drained. The duck returns to the vat with soy sauce and is held down with a bamboo frame. It is turned after twenty-four hours and removed another day later.

The used soy sauce is boiled with water and skimmed. This liquid is ladled repeatedly over the duck until its surface turns soy-red. The duck is drained and sun-dried for two or three days.

Steaming before serving

Before eating, the duck is placed on a large plate with rice wine, sugar, spring onion and ginger, then steamed over high heat. The cooking liquid is poured into its cavity, and it is left to cool before serving.