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cooking time: 1 hour
Ingredients
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1 duck, singed and cleaned
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2 tablespoon soy sauce
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4-5 cloves garlic
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2-3 slices green ginger
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2 dessertspoons sugar
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1 tablespoon peanut oil
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140 ml Chinese Wine (or Vermount)
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salt to taste
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280 ml water
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4 peeled pears cut into halves
Method
1. Paint duck with some of the soy sauce.
2. Crush garlic and ginger and combine all the ingredients (except
duck) and bring to the boil.
3. Sew up neck opening, pour contents of saucepan into tail opening of
duck, and sew up.
4. Start roasting in a hot oven for first 10 minutes, then reduce heat
and roast slowly for 45-50 minutes.
5. Remove, allow to get cold, then cut into uniform small slices.
6. Arrange on a serving dish, and serve with the pan juices, strained
and reheated, poured over it.
7. Garnish with pear halves.
Variations
Roast turkey
Proceed as in Roast duck, substituting a
small turkey for the duck and allowing more cooking time, depending on
size of bird, allowing 15 minutes per pound.
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