Wash again with cold water. 4. Place the duck with 3 pieces of scallion, 3 slices of ginger, 4 T. wine, 1 T. salt with duck stock in a large bowl. Steam the duck over high heat for an hour (turn the body of the duck twice).
（三）用一隻大碗放進鴨子，並放蔥三支、姜三片和酒四湯匙，鹽一湯匙與雞湯（淹過鴨子），移進蒸籠中大火蒸上一小時（需翻兩次面），熄火後仍將鴨泡在原湯中至完全冷透為止，（可保持鴨肉不老），撈出鴨子，晾乾皮部之水分。