SOY-BRAISED DUCK

Preparation Method :

• Prick the skin of the duck all over. Peel and finely chop the ginger and onion.
• Mix with the salt and rub inside the duck. Put in a large bowl and add the soy sauce and vinegar.
• Leave for 1 hour, basting occasionally.
• Transfer to a roasting tin. Cook in a preheated hot oven for 30 minutes.
• Heat the oil in a pan, add the spring onions and fry until lightly browned. Remove and set aside.
• Remove the duck from the oven and pour off any excess fat. Lower the oven temperature.
• Sprinkle the duck with the spring onions, remaining marinade and stock. Cover with foil.
• Return to the oven for 1 hour, basting occasionally.
• Place the duck on a board, joint it and chop into 16 pieces. Reassemble on a warmed serving dish; keep hot.
• Put the pineapple and juice in a pan. Stir in the sherry, blended corn flour and duck juices.
• Cook for 2 minutes and serve in a sauce bowl.
• Garnish the duck with the pineapple slices and shredded spring onions to serve.
• Serve hot.