2 ducks with feathers
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.