Soy-braised Duck

1 x 1.5-1.75 kg/3-4 lb oven-ready duck
2 x 5 cm/2 inch pieces root ginger
1 large onion
1 teaspoon salt
6 tablespoons soy sauce
3 tablespoons malt vinegar
1 tablespoon polyunsaturated vegetable oil
4 spring onions, each cut into 3 pieces
150 ml/%I pint chicken stock
1 x 225 g/8 oz can pineapple slices, halved
3 tablespoons dry sherry
1 tablespoon cornflour, blended with
2 tablespoons water
Garnish:
pineapple slices
shredded spring onions

Prick the skin of the duck all over. Peel and finely chop the ginger and onion. Mix with the salt and nib inside the duck. Put in a large bowl and add the soy sauce and vinegar. Leave for I hour, basting occasionally.

Transfer to a roasting tin. Cook in a preheated hot oven (220 °C/425 °F, Gas Mark 7) 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 to 190 °C/375'F, Gas Mark 5. Sprinkle die 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 cornflour 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.

SERVES 4 to 6.