Marinated Duck

In ancient times, it was customary for people in Soochow to offer incense to God of Fire and God of Thunder in Xuanmian Temple before they ate Buddhist cuisine during lunar June and July every year, which was also recorded in a book called Qing Jia Lu.
Firstly, you need to butcher the duck, then wash it clean, cut off its feet and put the duck as well as pork, soybean sauce, refined salt, anise, cassia, sliced onions and gingers in the pot, stir-fry them with high heat. When no froth can be seen in the pot, you have to add Shaoxing rice wine, red yeast rice and mined rocky candy and continue to cook with high heat. One hour later, you turn the duck over and cook it with medium heat. 30 minutes later, you need to scoop the duck out when it is mostly tender, then scoop out the duck soup, add soft sugar and wait for its boiling. Afterwards, you mixed the wet starch with sesame oil as marinate and pour it onto the duck. Now it’ s time to cut the whole duck into regular chunks and put its head, neck and wings under other chunks in the plate before you pour the marinate. This dish, fresh and slightly sweet, if eaten with wine, will be like a bliss from God.
Source: Suzhou Municipal People's Government