Duck Roasted in Foil

Rinse the duck inside and out, prepare a soup from the neck, lower poultry limbs, stomach and liver. Gently heat all remaining ingredients in a small saucepan until honey melts and the whole combines. Simmer for two minutes. If the sauce is too thick, thin it with a little water. Use this marinade to rub the duck inside and out. Any remaining marinade is served as a sauce. After an hour, wrap the duck in roasting foil, following the manufacturer’s instructions, remembering to poke three or possibly four holes in the top of the foil. Roast the duck, breast side down, for 45 minutes to 1 hour at 170-190o.

Remove from foil, carve and serve hot with remaining marinade, Mandarin pancakes, scallions and plums or hoisin sauce.

Tip: Always use an aromatic ham, it will give a wonderful touch to your dish!

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