- Lap Ngap, trimmed off excess fat.
- A dash of Sesame oil and Shaoxing wine. A sprinkle of Sugar (just to balance the saltiness a little, if U have Chinese sausages, U don’t need Sugar, cos the Sausages are sweet based). All to taste. ** Note : Just dash/pinch of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice (no rocket scientific measurement here). Always taste your Seasoning !!!
Start by blanching the Waxed duck in hot boiling water for a few minutes, just to get rid of excess oil. Dish out and let set to cool down. When it is cold enough to handle, simply chop to desire size, add all Seasoning Ingredients and steam on high heat for abt 10 minutes and U’r ready to go. Ur plate of unique aromatic “Chinese Waxed Duck (Cured Duck)” is ready to be served hot.