Recipe: Crispy Aromatic Duck

Crispy Aromatic Duck

4 large duckling portions
1 iceberg lettuce
1/2 cucumber peeled and cut into thin batons
1 bunch spring onions trimmed and finely shredded lengthways
plum sauce

Marinade:
3 tbsp dark soy sauce (the richer the better)
2 tbsp clear honey
3 tbsp chinese fivespice powder
50 mm piece fresh ginger root grated

aga equipment:
small roasting tin
high rack

Mix together the ingredients for the marinade squeezing the juice from the grated ginger into the mixture.

Rub the marinade all over the duckling then leave for 8 hours or overnight in a cool larder or loosely wrapped in the refrigerator. Place the duckling on the high rack in the small roasting tin then pour about lcm of boiling water into the bottom of the tin. Cover loosely with foil then cook on the floor of the roasting oven for 20 minutes.

Transfer the tin to the floor of the simmering oven and cook for a further 3 to 3 1/2 hours until the meat is cooked through and tender then leave until cold. You can prepare the duck in advance to this stage if you wish.

Carefully separate the lettuce leaves and wash them then allow them to drain on kitchen paper do not squeeze the leaves or break them as you want them to remain crispy. Arrange in a serving dish. Place the cucumber onions and plum sauce in separate little serving bowls.

Heat the empty roasting Tin on the floor of the roasting oven for 5 minutes then add the duck and cook for 20 to 30 minutes until piping hot and crispy. Turn the duck over once and add a little oil to the tin but only if necessary.

Scrape the meat from the bones using a couple of forks then arrange the shreds on a warmed serving dish. Allow your guests to assemble the duck themselves. Spread a lettuce leaf with a little plum sauce then add cucumber and spring onions. Top with some shreds of duck then roll the filling up in the lettuce to eat it. Dont forget the finger bowls.

Traditionally the duck is steamed before being deep fried but I think a slow steamy cook in the aga followed by a quick crisp on the floor of the roasting oven works just as well. Many supermarkets now sell duckling pancakes (usually in the chiller next to the duck) but I actually prefer to wrap the meat in lettuce leaves.

Servings: 4