Hanging-Cure Duck (Guà Lǔ Yā)
Origin: Nanjing, Jiangsu, China
Source: Yuan Mei 袁枚, 1792
Ingredients
- whole duck
- scallions
Instructions
- Stuff the duck's cavity with scallions. Cover and braise the bird over heat until cooked through. The original comes in two varieties—yellow and black cured preparations—with the yellow variety considered superior.