Duck plucked, butterflied and dry, treated with salt and a little sugar. Salted duck is a Chinese creation and is much eaten in winter, especially among the Chinese. Macanese housewives employ it especially in the tasty dish called chau-chau de pele (also called \”tacho\”). In the old days it was customary to cook a little salt duck in \”papa\” (a thick congee) for children (or the ill). It was said to \”give strength.\” (GNB)
