Free Food Recipes

Ingredients

• 1.35-1.8 kg (3-4 lb) duck
• 15 ml (1 tablespoon) salt
• 3 slices root ginger
• 1 chicken stock cube
• 2 ml (1/2 teaspoon) five-spice powder
• 3 chili peppers
• 750 ml (1 1/2 pints) water
• 15 ml (1 tablespoon) sugar
• 45 ml (3 tablespoons) soy paste
• 45 ml (3 tablespoons) soy sauce

Serve 8-10

** Free Food Recipes **

Method:

1. Clean the duck, rub it with salt, and leave it to season for 1 hour. Shred the ginger and pepper (discarding the pips), and bring them to boil in a large saucepan with the water, sugar, stock cube, five-spice powder, soy paste and soy sauce, and simmer them together for 10 minutes.

2. Immerse the seasoned duck in this cooking sauce, and simmer for 30 minutes, turning it over every 10 minutes. Leave the bird to cool in the sauce for another 30 minutes, turning it over once.

3. Drain and dry the duck (retain the liquid), and put it on a wire rack into a preheated oven at 200°C(400°F)/Gas 6, to roast for 45 minutes, placing a roasting pan underneath to catch the drips.

4. The duck can be served in the Western style, or chopped through the bones into large bite-sized pieces in the Chinese style, using the contents of the drip pan to make a sauce by adding 5 ml (1 tea­ spoon) of slightly crushed peppercorn, 1 chicken stock cube, 125 ml/1/4 pint) cooking sauce and 12 ml (3/4 tablespoon) corn flour (blended in 60 ml (4 tablespoons) water). Placing the pan over a medium heat, stir for 3-4 minutes and pour this sauce over the duck, or cluck pieces.