128. Duck Steamed in Wine

• A 5- to 5½-lb. duck
• ½ level teaspoon pepper
• 2½<

Clean the duck, removing the fat pads on either side of the body cavity. Wipe the duck dry inside and out. Rub it both inside and outside with the pepper and 2 level teaspoons salt. Let it stand for 4 to 16 hours (preferably overnight) in the refrigerator. The bloody liquid should be discarded.

Wipe the duck dry and place it in a casserole with a close-fitting lid. If necessary, double