Poached Duck (徐's Method)

Ingredients

• 1 whole Fresh duck, prime quality
• 12 ounces Hundred Flowers wine (百花酒)
• 1.2 ounces Qingyan salt (青鹽 — sea salt)
• 1 bowl Boiling water
• 7 bowls Cold water
• 4 thick slices Fresh ginger (鮮薑)

Instructions

1. Select a prime fresh duck and pluck and clean it thoroughly.
2. In a bowl, combine the Hundred Flowers wine, sea salt, and boiling water. Stir to dissolve the salt completely, then strain to remove any sediment or foam. Once the hot mixture has cooled, blend it with the cold water.
3. Place the cleaned duck into a large earthenware vessel (glazed clay pot with a lid). Add the ginger slices to the liquid. Pour the wine-salt-water mixture over the duck until it is submerged.
4. Seal the mouth of the vessel tightly with paper, ensuring no steam escapes. Place the sealed pot into a large fire-basket (or makeshift enclosure) and surround it with burning charcoal. Use approximately three pieces of charcoal fuel (炭吉) — the exact quantity depends on available heat source — and cover the fire-basket with an outer wrapping so that no heat escapes.
5. Begin the cooking in the early morning. The duck must poach slowly and thoroughly over many hours; it will be ready by evening. Haste will result in incomplete cooking and inferior flavor.
6. Once the charcoal has burned through, do not replace the earthenware vessel, nor open the lid prematurely to inspect the duck. When you finally break open the vessel, rinse the cooked duck in clean water, then pat it dry with a clean, unsized cloth before serving.