Anhui Cured Duck (Anhui Ban Ya)

Thoroughly rinse the Cured duck under cold running water to remove any surface impurities and excess salt. Pat it dry with paper towels.

Slice 30 grams of Ginger into thick pieces and cut 70 grams of Scallions into 5 cm sections. Reserve the remaining Ginger and Scallions for the dipping sauce.

Place the rinsed Cured duck in a large heatproof dish. Arrange the sliced Ginger and Scallion sections over and inside the duck cavity. Pour the Shaoxing wine over the duck.