Duck Cooked With Yams

1 x 1.5 kg/3-31/2 lb duck, washed and dried
salt
1 teaspoon freshly ground white pepper
1 tablespoon hoisin sauce
3 tablespoons Chinese rice wine or dry sherry
3 spring onions, finely chopped
6 slices root ginger, peeled
450 g/1 lb small yams, washed, peeled and cut
into 2.5 cm/1 inch chunks

Rub the dry duck with salt and pepper and leave for 2 hours.

Place the duck on a rack in an ovenproof dish and put in a preheated moderately hot oven (200C/400 °F, Gas Mark 6). Roast for 15 minutes on each side until the oil starts to seep out of the duck and both sides arc lightly browned.

Pour off the oil, then brush the cluck all over with the hoisin sauce and also brush inside the body cavity. Place the wine, spring onions, ginger slices and yams in the body cavity. Cover the dish completely with foil and turn down the oven to moderate (180 °C/350 °F, Gas Mark 4). Roast for I hour.

After 1 hour, baste the duck with the pan juices, reseal the foil and cook for another hour. The duck should now be ready. Test by inserting a skewer into the leg: if the juices run clear, the cluck is cooked.

SERVES 4