“Get the largest fresh duck available. Make a solution from twelve liang of baihua liquor, one liang and two qian of unrefined grey salt, and a soup bowl of boiled water, removing any residue and froth after dissolving everything, then apply this to the duck. Next replace the solution and add seven rice bowls of cold water, four thick slices of fresh ginger weighing approximately one liang, and place everything together inside a large lidded earthenware bowl. Seal the opening of the lidded bowl well using a sheet of thick paper and place everything on top of a large charcoal braizer to cook thoroughly. Use large chunks of charcoal of three yuan, each weighing around two wen, for cooking and cover the braizer and bowl with a tented cover so the heated air does not escape. Cook starting from around the time one has breakfast until the evening. If the cooking is rushed, then the dish will be underdone and it flavours would be poorly developed. After the charcoal has burned through, do not move the duck to a serving bowl and do not open the sealed bowl too soon. After splitting the duck open, wash it with clean water, then dry it with a clean unstarched cloth before putting it into a lidded earthenware bowl.”
“Xu duck” has two interpretations. The word “xu” (徐) literally means slow, which may describe the cooking speed here, but it could also be a person’s family name, which would mean it’s Xu’s Duck. Due to the incomplete info I’m leaving this as it is.
: The term “grey salt” was translated from “qingyan” (青鹽), which translate literally to green/blue salt. This is a greyish greenish raw salt more or less like the coarse grained sel gris of Guerande.
: The text here uses the word dui(兌), which may mean either “replace” or “add”. In the first, the salt and liquor solution would simply be used for marinating and washing the duck then simply throw away and replaced with water. In the second case, it would have been used as just the cooking liquid with more water added on top. To me the former one makes more sense, since green salt is commonly used for cleaning food and less for eating itself.
: In Chinese, pi (皮) paper, or “leather paper” refers to a thick heavy paper similar to like that used in making large brownpaper bags.
: This cooking method is similar to that seen in: “Pork 13: Pork in lidded bowl”.
: The term “charcoal lumps” are translated from the Chinese word “tanji” (炭吉). This same term was mentioned in Scroll nine of the late Qing dynasty work Xiawai Junxie (霞外攟屑::九), which indicated it has an alternate writing form (炭擊). Tanji is a very high quality whole wood charcoal is made from very dense and fine grained hardwoods and fired to very high temperatures. This charcoal produced is so hard and dense that it rings like a chime when tapped with a hammer. It is known in Japanese as white charcoal (白炭) or “enduring” charcoal (長炭).
: The sentence was translated from the phrase “外用套包一個，將火籠罩定”, which implies that the cooking setup is covered using a stiff tent or umbrella like structure. What this structure actually looked like is a mystery. Still, if this tent/umbrella setup is well insulated, then it would basically function like an oven.
: This entire recipe is confusing all the way through, but the confusion culminates in a crescendo in the last two sentences. Don’t change the bowl (不宜更換瓦)…but okay, to what? Finally, take the duck out and wipe it dry and put it back into the bowl used to cook it (鴨破開時，將清水洗後，用潔淨無漿布拭乾入)? Or a clean serving bowl? The fact that this recipe is quite detailed, probably means that Yuan Mei liked it enough to note things down, but on the whole it is one of the more poorly written ones in the Suiyuan Shidan. One could try to rearrange the sentences to make the recipe make sense, but I’ll leave that to the people reading this to do as they see fit.