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Fujian Dishes
Smoked Duck

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2 ducks with feathers
100 scallion
100g ginger
25g anise

  • Clean the ducks, rub over with salt and pickle in a jar for four hours, turning over once.
  • Dip the ducks into boiling water until the skins shrivel, hang in a draft and rub off the feathers.
  • Put four thin iron sticks in the smoking pan, hang the ducks on the sticks with their backs downward.
  • Smoke the ducks for five minutes, turn over and smoke for a further 5 minutes.
  • Put water, spices, soy sauce, scallion, and ginger into a large saucepan and bring to the boil, put the ducks in and simmer for 45 minutes, remove, then chop into pieces.

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