CHINESE COOKING: Salted duck is delicious when served as an cold appetizer.

SALTED DUCK—CHINESE STYLE:



1 duck

½-3/4 cup salt

½ tsp. Sichuan peppercorn powder



Rinse and pat dry duck. Rub duck inside and out with the salt and peppercorn powder. Put a clean towel inside duck cavity to absorb moisten. Place duck on rack in a roasting pan. Cover with plastic wrap and refrigerate for 24 hours.

Bring water to the boil in a saucepan large enough to fit a bamboo steamer over the rim. Place duck on the steamer, cover steamer and steam for about 45 minutes to 1 hour or until cooked. Cut into 2 halves and let cool; then refrigerate.

Serve as cold dish.