1. Wipe duck inside and out with a damp cloth and dry well with paper toweling. Rub duck cavity with yellow bean paste. Slice onion and place inside cavity.

2. Bring wine nearly to a boil in a large heavy pan. Add salt. Then lower bird in gently and simmer, covered, over the lowest possible heat until done (about 4 hours). Use an asbestos pad to keep heat to a minimum.

From <The Thousand Recipe Chinese Cookbook>, Isbn 0-517-65870-4. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.