Peking Duck, page-11

Salted and smoked duck:

Plunge in boiling water with 5% salt for five minutes.

Dry in fridge with slices of onion and orange in the cavity overnight.

Barbecue in charcoal webber with ½ cup wet wood chips with the lid on.

Serving with peking or orange sauce.

Traditional and original recipe.

Photo from www.duckduckgo.com
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