Two dishes

SIMPLIFIED METHOD OF COOKING SALTED DUCK

Two duck legs

60 grams salt

30 grams star anise

5 grams Chinese paprika

15 grams spring onions

5 grams ginger

10 grams Shaoxing wine (yellow rice wine)

Clean the duck legs and poke a few holes in them with a fork.

Heat the star anise and Chinese paprika until you can smell the aroma, then add salt, spring onions and ginger and fry them together with a little oil.

Pour hot water into the pot and boil.

Add the duck legs and Shaoxing wine and boil on a medium heat for 30 minutes.

Prepare a bowl of iced water and place the duck legs inside.

Filter the braising liquid left in the pot and allow it to cool.

Place the legs in this liquid overnight. It may need to be put in a fridge in summer. Serve.

SIMPLIFIED METHOD OF COOKING ROAST BEIJING DUCK

One duck

Five-spice powder (star anise, cloves, cinnamon, fennel and brown pepper, which can be bought in supermarkets)

Salt

Honey

Soy sauce

Spring onions

Cucumber

Sweet sauce made of fermented flour; dumpling wrappers (both can bought in supermarkets)

Clean the duck and let it dry for about three hours.

Mix soy sauce with five-spice powder and add salt.

Rub the mixed seasoning on the duck skin and inside the bird.

Wrap the duck and place in a fridge overnight.

Bake at a temperature of 175 C for 30 minutes.

Brush skin with honey and bake for another 30 minutes, before brushing with honey again and baking for a final 30 minutes. There is no need to turn the bird over.

Brush oil inside two layers of dumpling wrappers. Place several layers together and roll into thin pancakes.

Boil water and steam the pancakes

Slice the duck into thin pieces.

Serve with spring onion, cucumber and soy sauce.