a 4-lb. duck
1 bottle or 2 cans beer
3 teaspoons salt
1.1/2 tablespoons cooking wine
1/2 teaspoon gourmet powder
1 tablespoon scallion lengths
1 tablespoon ginger root
a pinch of pepper
1 sheet white soft paper or tissue
1) Place duck on its side on the working board with back to the right. Stick knife into its end and split upwards along the spine up to the neck. By the same stroke, turn tip of knife and cut open the neck. Draw the crop and inside. Chop off its beak, feet and wing-tips. Wash clean.
2) Put duck in saucepot and pour in cold water just enough to submerge it. Bring pot to a boil, skim the stock, and add salt (2.1/2 teaspoons), cooking wine, scallion, ginger and pepper. Cover up the pot and keep it simmering for an hour. Remove duck and let it cool.
3) Cut duck into suitable pieces and arrange it in a soup bowl (or clay pot).
Skim duck stock of the oil on the surface. Pick out the scallion and ginger. Pour stock into the soupbowl containing duck, about 1/3 full. Add beer, salt (1/2 teaspoon) and gourmet powder.
Dip soft paper in water and, with it, seal up the top of the bowl. Steam the bowl with its contents in a steamer on high flame for 1.1/2 hours.
(1) The duck done this way is soft and highly palatable and the stock makes a delicious soup with the bouquet of beer. It is often made in summer.
(2) For this recipe, chicken may be substituted for duck to make "Chicken Steamed in Beer".
Or table wine may be used instead of beer to make "Duck (or Chicken) Steamed in Wine", but the quantity of wine must be less than that of beer.