Serves 4

INGREDIENTS

1 duckling, giblets removed
60ml/4 tbsp light soy sauce
150ml/1/4 pint/2/3 cup fresh orange juice
3 large floury potatoes, cut into chunks
30ml/2 tbsp clear honey
15ml/1 tbsp sesame seeds
salt and ground black pepper

ROASTED DUCKLING ON A BED OF HONEYED POTATOES

Preheat the oven to 200°C/400°F/ Gas 6. Place the duckling in a roasting pan. Prick the skin well.

Mix the soy sauce and orange juice together and pour over the duck. Cook for 20 minutes.

Place the potato chunks in a bowl, stir in the honey and toss to mix well. Remove the duckling from the oven and spoon the potatoes all

around and under the duckling.

Roast for 35 minutes and remove from the oven. Toss the potatoes in the juices so the underside will be cooked and turn the duck over.

Put back in the oven and cook for a further 30 minutes.

Remove the duckling from the oven and carefully scoop off the excess fat, leaving the juices behind.

Sprinkle the sesame seeds over the potatoes, season and turn the duckling back over, breast side up, and cook for a further 10 minutes.

Remove the duckling and potatoes from the oven and keep warm, allowing the duck to stand for a few minutes.

Pour off the excess fat and simmer the juices on the hob (stovetop) for a few minutes. Serve the juices with the carved duckling and potatoes.

Serves 6-8

INGREDIENTS

1 oven-ready duckling, weighing about 2-2.3 kg/4/1/2- 5 Ib
2 tsp salt
5-6 whole star anise
1 tbsp Sichuan peppercorns
1 tsp cloves 2-3 cinnamon sticks
3-4 spring onions
3-4 slices fresh ginger, unpeeled
5-6 tbsp Chinese rice wine or dry sherry
Vegetable oil, for deep-frying
lettuce leaves, to garnish

Crispy and Aromatic Duck

Remove the wings from the duck. Split the body in half down the backbone.

Rub salt all over the two duck halves taking care to rub it well in.

Marinate in a dish with the spices, spring onions, ginger or sherry for at least 4-6 hours.

Vigorously steam the duck with the marinade for 3—4 hours (longer if possible), then remove from the cooking liquid and leave to cool for

at least 5—6 hours. The duck must be completely cold and dry’or the skin will not be crispy.

Heat the oil in a wok until smoking, place the duck pieces in the oil, skin-side down, and deep-fry for 5—6 minutes or until crisp and brown,

turning just once at the very last moment.

Remove, drain and place on a bed of lettuce leaves. To serve, scrape the meat off the bone and wrap a portion in each pancake with a little

sauce, shredded spring onion and cucumber. Eat with your fingers.