Roast Duck with Garlic
|Duck||4 Pound (2 Kilogram)|
|Chopped onion||2 Teaspoon|
|For seasoning sauce:|
|Garlic||30 Clove (150 gm) (Use Whole Cloves, Not Crushed)|
|Soy sauce||5 Tablespoon|
|Sherry||2 1⁄2 Tablespoon|
|Water||3⁄4 Pint (450 Milliliter)|
Rub the duck inside and out with the salt.
Place the ginger and onion inside and leave for 1 hour.
Pre-heat an oven to 210°C, 425°F/ Gas 7.
Put the oil in a roasting tin and heat in the oven for 5 minutes, then put in the duck without a rack and cook for 15 minutes.
Turn the duck upside down and cook for a further 15 minutes.
Remove from the oven and drain off all the fat.
Reduce the heat to 180°C, 350°F/Gas 4, add the seasoning sauce and cook for 2 hours, turning after 1 hour.
Remove from the oven and chop the duck.
Serve piled on a plate.
Make a sauce by skimming the fat from the cooking juices, then straining and reducing them.
Adjust the seasoning and pour over the duck.