Dry-Steamed Duck

Ingredients

• 1 whole duck, fat
• sweet wine (甜酒)
• autumn-pressed soy sauce (秋油)
• 2 sticks incense (線香)

Instructions

1. Clean a fat duck and cut it into eight pieces. Place the duck in a porcelain jar or vessel. Cover the duck completely with sweet wine and autumn-pressed soy sauce (秋油), ensuring the liquid fully submerges the meat. Seal the jar well. Place the sealed jar in a dry wok (no water added) and steam over gentle charcoal fire. Time the steaming by burning two sticks of incense; when they are consumed, the duck is done. The meat will be so tender it falls apart like mud, its essence fully rendered.