|Duckling||1 Kilogram, clean, put in boiling water to scald|
|Dry sherry||3 Tablespoon|
|Cucumber slices||1 Cup (16 tbs)|
|Spring onion||12 , sliced|
|Cucumbers||2 Medium, cut into strips 2" long|
|Soya sauce||1⁄2 Cup (8 tbs)|
|Chili sauce||2 Tablespoon|
|Soya sauce||6 Tablespoon|
|Dry mustard||2 Teaspoon|
|Garlic paste||2 Teaspoon|
|Vinegar||1⁄4 Cup (4 tbs)|
|Plum sauce||1⁄2 Cup (8 tbs)|
|Hoisein sauce||1⁄2 Cup (8 tbs)|
Drain the duck and keep in the refrigerator overnight.
Mix in a bowl water, salt, sherry and sugar.
Rub the duck with this mixture well.
Keep aside for 6 hours before roasting.
When dry give the duck a second coating of the sweetened water.
Place the duck in a pre-heated oven (190Â°C-375Â°F, Gas Mark 5) on a rack in a roasting tin.
Roast for 20 minutes.
Lower the temperature to (150Â°C-300Â°F, Gas Mark 6).
Roast for 1 hour.
Duck should be well cooked and the skin should be very crisp.
While duck is cooking, prepare the doilies.
Place the Duck in a large serving dish.
Carving is done at the dining table.
At the first carving only the skin is sliced off.
These pieces are placed on a heated plate and passed around the table.
To serve: Take a doily and open it on your plate.
Dip 1-2 pieces of skin in the sauce of your choice.
Sauce bowls are placed on the table.
Now place the skin on the doily, top with cucumber and onion slices.
Fold over the lower end and roll up the doily.
Eat while the duck skin is warm.
Repeat the process until all the meat has been carved off the duck.
Note: Traditionally soup is served after, made from the remaining of the duck.This is one of the popular dishes.