|Ginger sherry||1 Tablespoon|
|Chopped ginger||1 Teaspoon|
|Chopped spring onion||1|
|Golden syrup||3 Tablespoon|
Ask the poulterer to draw the duck in such a way that the openings at each end are as small as possible, because, later on, they have to be closed.
Chop off the wing tips.
Mix together the sherry, 1 teaspoon salt, Ve-Tsin, ginger and onion and have them ready.
Stand the can of syrup in a pan of warm water to melt it slightly and make it more liquid.
Rub the inside of the duck with the sherry mixture, then seal both the neck and body ends very well.
Rub salt all over into the surface.
Work the skin away from the ends of the wings where the tips were cut off.
Insert a thin plastic tube into each and blow into it to encourage the skin to separate from the flesh.
Secure both ends.
You now have a perfectly sealed inflated duck.
Lay the duck breast down and generously brush all reachable surface with the syrup.
Turn the bird over and give the other side the same treatment.
Impale the duck on a stout skewer at the tail end.
Wrap oiled greaseproof paper over the other end to protect it from too much heat during the cooking.
In an oven preheated to 400°F. or Gas Mark 6, place a runner fairly high but allow for ease in slipping the skewer across the bars so that the duck will hang down.
Have a baking tray beneath the duck.
Bake for 1 hour, when the bird should be crisp and golden.
This duck can be eaten hot or cold.