A whole duck, salted and spiced, smoked until bronze and then simmered, so it's smoky, savoury and tender.
What makes it wuwei smoked duck
A whole duck, rubbed with salt and Sichuan pepper.
Smoked to a deep bronze.
Then simmered in a spiced brine — smoked and braised, not roasted.
Where it comes from
Wuwei, on the Yangtze across from Wuhu, has long been known for its duck. It's cooked twice: smoked first for colour and flavour, then simmered in a spiced brine until tender, and eaten warm or cold, chopped through the bone.