Guide to Cook Chinese Duck! 1 duck
140g caster sugar
1 tbsp of oyster sauce
2 tbsp of soy sauce
bunch spring onions, roughly chopped
sliced ginger, or garlic
2 tbsp malt syrup or honey
3 tbsp red wine
Directions
Wash the ducks inside and out with cold water, Mix together 'season' with sugar, soy sauce, oyster sauce, ginger, spring onions and pinches of salt, then use this to fill the cavities. Leave to marinate for 30mins!
In a small bowl, mix the syrup and 2 tbsp of the vinegar. Smear the syrup mixture over the ducks, then place them in a large plastic container and put in the fridge overnight, uncovered.
Cooking
To cook, heat oven to 220C fan/ gas 7. Fan, Halogen ovens are good for roasting the duck. Put a little water in the bottom of a large roasting tin, place the ducks on a rack over the top and cover with foil. Roast for about 45 mins. Take off the foil and roast for another 45 mins – the duck must be well done, there is no such thing as a rare Chinese roast duck!
