Ø 2 kg over-ready duck, defrosted if frozen
Ø 5 tblsps soya sauce
Ø 120 ml dry sherry
Ø 2 tblsps soft brown sugar
Ø ½ tsp grated fresh root ginger
Ø 1 tsp Chinese Five Spices Powder
To Garnish:
Ø Lettuce leaves
Ø Coriander springs
Trim any excess fat from the duck. Then prick the skin all over with fork. Place the duck on a rack in a roasting tin and roast in the oven preheated to 1800C for 1 ½ hours.
Now remove the duck from the tin. Pour out all the juices from inside the duck.
Drain off the fat from the tin. Stir the soya sauce, sherry, sugar, ginger and spice powder into the remaining sediment. Bring slowly to a boil, stirring all the time. Then remove from the flame.
Return the duck to the tin on the rack and baste with the sauce. Roast in the oven for a further 30 minutes, basting regularly with the sauce to give a thick, shiny glaze. Serve the duck hot or cold, cut into thin slice and garnished with lettuce leaves and coriander. Serve 4 to 6.
