Duck forms the basis of several popular Chinese dishes. The Nanking area of mainland China is most noted for its mouthwatering duck dishes, as its climate and natural environment are ideal for duck raising. Method is as follows:
1. Wash a whole duck (about 3.5 lbs.), then pat it dry with a paper towel.
2. Stir fry 2 T. brown pepper corn and salt each. Rub the outside and inside of the duck with the mixture. Allow to stand for at least 6 hours.
3. Put the soaked duck in a pan of boiling water. When the water begins to boil again, remove the duck. Wash again with cold water.
4. Place the duck with 3 pieces of scallion, 3 slices of ginger, 4 T. wine, 1 T. salt with duck stock in a large bowl. Steam the duck over high heat for an hour (turn the body of the duck twice). Turn off the heat. Remove the duck after the broth cools.
5. Dry the duck's skin, chop it into mouth-size pieces, and arrange on a platter and serve.
Note: If no steamer is available, boil the duck with spices over low heat for 40 minutes.