Salt-Cured Duck

This salted and steamed duck, magnificent in its rich, pure flavor, is a variation of the famous salted duck of Nanking, which is delicious but salty and hard. I think this version is really better. The duck should be served cold; it makes a wonderful dish for a summer meal, buffet, or as an appetizer or delicious snack. It takes 3 days to salt, but there’s no labor—this is a very simple dish to make.