Free Food Recipes

Ingredients

• 1.5-2.2 kg duck
• 2 ml (1/2 teaspoon) black pepper
• 30 ml (2 tablespoons) soy sauce
• 15 ml (3 teaspoons) salt
• 4-5 slices root ginger

Sauce:

• 1 medium onion
• 1 red pepper
• 2 chili peppers
• 30 ml (2 tablespoons) salted black beans
• 45 ml (3 tablespoons) sherry
• 7 ml (1 1/2 teaspoons) sugar
• 7 ml (1 1/2 teaspoons) corn flour blended in 45 ml (3 tablespoons) water
• 1/2 chicken stock cube
• 30 ml (2 tablespoons) lard (use oil if not available)

Serve 4-6

** Free Food Recipes **

Method:

1. Clean and rub the duck inside and out with salt, pepper, chopped ginger and soy sauce. Leave to season for 2 hours.

2. Cut the onion, pepper, chili pepper (discarding the pips) into think slices. Soak the black beans in water for 20 minutes and drain, discarding the water.

3. Place the duck on a wire rack in a steamer, with drip-pan under the duck, for 1 hour 15 minutes.

4. Transfer the duck on its wire rack with drip-pan below into a preheated oven at 200C/400F/Gas 6 to roast for 45 minutes. Move the duck to a well-heated serving dish, and keep hot.

5. Meanwhile, heat the lard in a frying pan. Add the onion and stir-fry over a high heat for 1 minute. Add the pepper, chili pepper and black beans and continue to stir-fry for 4 minutes. Skim away the excess fat and add to the frying pan, along with the sugar, sherry and crushed stock cube. Stir and heat together for 4 minutes. Pour in the corn flour mixture. Turn and stir for a further minute.

6. Pour the sauce from the pan evenly over the duck in the serving dish and bring to the table for the diners to help themselves.