Sadly, this blogger does not know any place where one may find Chiu Chow Brined Duck (潮州滷水鴨 'chiu jau lou seui ngaap'). Which is a great and good thing to eat with a little garlic chili vinegar dip.
And rice splashed with a little of the liquid.
Late at night.
The process is simple enough: a whole duck is first plucked, then briefly blanched to remove the gaminess, after wich it is simmered in a brine flavoured with galangal, ginger, coriander seeds, dried mandarin peel, fennel, soy sauce, and star anise, for a scant hour on the lowest heat.
The pot is taken off the stove and left to cool for a few hours.
And voila! The bird can be served!
One can use pretty much the same process to do brined goose (鹵水鵝 'lou seui ngo'), factoring in that it's a bigger bird.
Both are famous Chiu Chow specialties available in Hong Kong, Singapore, Malaysia ......
San Francisco is none of those.
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