1. Ingredients: 1-2 lemons, salt to taste, 300g duck meat, 1 piece ginger, 2 cloves garlic, 4-6 pickled chili peppers, sugar to taste, 1 tbsp dark soy sauce, 1 tbsp cooking wine, oil to taste. Directions: Cut lemon into corners, sprinkle with salt, cover with plastic wrap and marinate overnight or longer. Chop the duck into small pieces, slice the ginger and garlic, and seed and cut the lemon into small pieces. Heat 2 tbsp oil in a wok, sauté ginger, garlic and bell pepper, add duck and sauté until oil comes out, add wine and soy sauce, stir well, then add water and simmer for 10-15 minutes. Add salt and sugar to taste. Add the salted lemon pieces before removing from the pot, stir-fry well, and serve.

2, do materials: duck half, lemon half, ginger, salt. Practice: freshly slaughtered duck half, thoroughly cleaned up (butt last year a large piece). Sit in a pot of water, open and add a piece of ginger patted loose, a small handful of peppercorns, cook for 3 minutes out of the flavor. Add duck and blanch for 2 minutes until bloodless. Remove the duck and drain or pat dry with kitchen paper. Rub salt on both sides, slightly more where the meat is thick. Rub well until the meat is fully absorbed, then pour off the excess salt on a plate and place a few slices of ginger on top and bottom of the duck. Add boiling water until the duck is about one-third full. Wrap with tinfoil. Place in a steamer and steam over medium-low heat for 40 minutes. Wash the lemon. Take half of it and slice it. After minutes, open and spread the lemon slices. Wrap the tinfoil and continue to steam for 15 minutes.

3, ingredients: slaughtered and cleaned light duck 1 (weighing about 3 pounds, ie 1.8 kg), salted lemon (large) 1, 4 vegetable heart, wine 1 tablespoon. Practice: light duck clean, remove the feet to remove the lungs and tail, the inner cavity with wine wipe, blanch and then wash with water. Vegetable heart to flower, leave the young stem spare. Pot filled with water, the amount to be able to soak through the duck surface, after boiling into the light duck and salted lemon, high heat to boil and then change the slow cook about 2 hours until the duck is soft. The vegetable stems burned until broken raw (put in boiling water to cook eight mature), add to the soup, seasoned with salt that is complete.