Free Food Recipes

Ingredients

• 3 slices root ginger
• 2 onions
• 2 lemons
• 1.35-1.8 kg (3-4 lb) duck
• 10 ml (2 teaspoons) salt
• 1 sheet pork skin (about 12.5 x 12.5 cm/5 x 5 in)
• 60 ml (4 tablespoons) soy sauce
• 250 ml (1/2 pint) water
• 45 ml (3 tablespoons) sherry

Serve 8

** Free Food Recipes **

Method:

1. Shred the ginger, cut the onions into thin slices, prick 1 lemon a dozen times and slice the other lemon into 8 segments. Insert the punctured lemon into the cavity of the duck after having rubbed the duck inside and out with the salt.

2. Place the duck in a deep sided heatproof dish (or casserole), sprinkle it first with ginger and then with the remaining onion, and place the pork skin on top, which should help to keep the ginger and onion in place.

3. Mix the soy sauce with the water and sherry, and pour this over the duck. Cover the casserole firmly, place it in a steamer, and steam it steadily for  2 1/2 hours or cook in a tray half-filled with water in an oven at 180°C (350°F)/Gas 4 for 2 1/2 hours.

4. Remove the pork skin, onion and ginger from the duck. Transfer the latter to a deep-sided serving dish and Surround it with lemon segments.

5. Skim the fat off the liquid in the dish in which the duck has cooked. Reduce the liquid by a third by rapid boiling. Pour half the liquid or sauce over the duck and serve.

6. The duck should be tender enough to be taken to pieces with chopsticks; but a knife can be used if necessary.