Smoked Duck

Materials:

2 ducks with feathers                                              

100 scallion
100g ginger
25g anise
Preparations:

     Clean the ducks, rub over with salt and pickle in a jar for four
hours, turning over once.
     Dip the ducks into boiling water until the skins shrivel, hang in a draft and rub off the
feathers
     Put four thin iron sticks in the smoking pan,
hang the ducks on the sticks with their  backs downward.
     Smoke the ducks for five minutes, turn over and smoke for a further 5 minutes.
     Put water, spices, soy sauce, scallion, and ginger into a large saucepan and bring to 
the boil, put the ducks in and simmer for 45 minutes, remove, then chop into pieces.