Lian Shan Cured Duck

Lian Shan Cured Duck

　　  During the lunar month of La (腊月), after the end of agricultural activities, it is customary for rural households to cure cured duck. The general method involves slaughtering the duck, plucking the feathers, gutting and cleaning it, then rubbing it with minced garlic, salt, and chili for curing. Some also apply a small amount of saltpeter, which serves both as a preservative and helps firm up the meat while giving it a bright red color. The cured duck is then propped open with bamboo skewers to air-dry, and finally roasted over charcoal to finish.