Free Food Recipes

Ingredients

• 4 slices root ginger
• 12 ml (3/4 tablespoon) pepper
• 1.8-2.2 kg (4-5 lb) duck
• 15 ml (1 tablespoon) sea salt
• 30 ml (2 tablespoons) lard (use oil if not available)

Serve 6-8

** Free Food Recipes **

Method:

1. Shred and chop the ginger. Roast the peppercorns in a dry roasting pan for 10 minutes in a moderate oven; crush and pound them lightly in a mortar.

2. Rub the duck inside and out with half the salt, ginger and pepper. Leave to dry and season overnight. Mix the remaining seasoning with lard until well blended. Rub the mixture on the duck inside and out.

3. Place the duck on a wire rack in a preheated moderate oven at about 200°C (400°F)/Gas 5 (Put a drip-pan underneath) and roast  for 1 hour 15 minutes.

4. The duck can be served either carved in the Western way, or chopped through the bone into 15-20 large bite-sized pieces in the Chinese style.