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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