This dish really involves curing the duck in brine, much like a sort of ‘duck ham’. I first had this as part of a cold-cut plate in Shanghai and loved it. I use it in the restaurant in salads, sliced over some pickled cabbage and drizzled with chilli oil, or on its own with a chilli or dipping sauce.
A great cold-cut plate to have as a starter for 6–8 people would feature this duck, a master-stock chicken, tea eggs and some pickled cabbage. Just fry some wontons and have a couple of