“Cut the meat of the wild duck into thick slices and season well with autumn sauce. Sandwich each slice of meat between two slices of snow pear and fry them on both sides until done. The household of Bao Daotai of Suzhou was most apt at preparing this dish, but sadly their recipe has been lost. Wild duck can also be steamed in the manner for steaming duck of the domesticated variety.”
The wild duck referred here could be any of the genus Anas, but the ones used here are likely either the Mallard (Anas platyrhynchos) or the Eurasian Teal (Anas crecca).
I’ve followed this recipe, pan-frying duck sandwiched in snow pear, but to be honest it’s nothing overly impressive.