THE CHINESE COOK BOOK
57
WINE VAPOR DUCK
神
SUN仙
SIN鴨
ARP
- 2 ducks (about 4 pounds each)
- 2 cups, ¾ full, of any wine
- 1 teaspoonful spicery salt
- 2 tablespoonfuls Chinese ham
(a) Open the ducks with one cut about 4 inches long in the back of each.
(b) When the ducks have been cleaned, place them in a suitable bowl with the back upward.
(c) Rub the duck inside and out with spicery salt.
(d) Place carefully in each duck one of the cups of wine. Be sure the wine does not spill on the duck.
(e) Steam in a double-boiler for 2½ hours, or until tender.
(f) Remove cover. Pour in cold water to stop the steam. By means of a cloth take out the cups of wine.
(g) Pour off the gravy into another bowl. Skim off the oil.
