You would need:
1 oven-ready duckling, weighing about 1.75kg/4-41/2lb
2 tsp salt
1 tsp oil
2 cloves garlic, crushed
1 tsp finely chopped fresh ginger
2 tsp finely chopped spring onions
1 tbsp sugar
2 tbsp rice wine
1 tbsp Crushed Yellow Bean Sauce
1tbsp Hoi Sin Sauce
1 tsp 5 spice powder
4 tbsp maltose or honey
1 tbsp Red Rice Vinegar
300ml/1/2 pint warm water




1. Remove the wings and rub the duck in with salt, then tie the neck tightly with string.

2. Make a stuffing by heating up the oil in a saucepan, blend in the garlic, ginger, spring onions, sugar , rice wine Crushed Yellow Bean Sauce, Hoi Sin Sauce, Five Spice powder and simmer until smooth. Pour into the cavity of the duck and sew up securely.

3. Plunge the duck into a large pot of boiling water for 1-2 minutes to seal the pores, remove and drain, then pat dry the skin thoroughly.

4. Disslove the maltose or honey with vinegar and red colouring (if used) in warm water, brush it all over the duck - give it several coatings, then hang the duck up to dry in a cool and airy place for at least 4-5 hours.

5. Cook on a rack in a roasting tin in a pre-heated oven (200C/400F/Gas 6) for 25-30 minutes, then reduce the heat to (180C/350F/Gas 4) for a futher 25-30 minutes, turning over once or twice during cooking, and basting with the remaining coating mixture.

6. To serve, let the duck cool down a little, then remove the strings and pour the liquid stuffing out. Cut the duck into bite size pieces and pour part of the stuffing over it as a sauce. Serve hot or cold.




All ingredients for this recipe can be purchased from the shop.