Braised Chiu Chow Duck

This is a most delectable cold dish. I always order it in the Chiu Chow restaurants in Hong Kong that are known for cooking goose. The smaller Chinese goose is as readily available as ducks in Hong Kong. The goose is simmered in a spicy braising sauce, cooled, and then hung in windows in the delicatessan area inside the restaurants. When you order it, it is thinly sliced and variously served on top of cooked bean curd sheets, with fried blood pudding or with braised soybeans. A dip of garli