2 ducks with feathers
Clean the ducks, rub over with salt and pickle in a jar for four hours, turning over once.
- Dip the ducks into boiling water until the skins shrivel, hang in a draft and rub off the feathers.
- Put four thin iron sticks in the smoking pan, hang the ducks on the sticks with their backs downward.
- Smoke the ducks for five minutes, turn over and smoke for a further 5 minutes.
- Put water, spices, soy sauce, scallion, and ginger into a large saucepan and bring to the boil, put the ducks in and simmer for 45 minutes, remove, then chop into pieces.