This Chinese recipe for Ginger Duck is full of flavour! The watercress adds a sharp freshness to the dish that complements the ginger. It’s also simple to prepare!
- 1 whole duck with giblets removed
- 1 onion, sliced in half
- 2 celery stalks
- 2 tsp ground ginger
- 100g sugar
- 125ml soy sauce
- 125 ml dry sherry
- 1 watercress bunch
- 1tsp salt
- The day before you intend to serve the dish, stuff the duck with the onion and celery. Place the duck in a pan with the breast facing upwards. Pour water into the pan until the duck is half-submerged.
- Add the ginger and bring to a boil. Cover and turn down the heat, leave to simmer for 30 minutes. Turn the duck. Add the sugar, soy sauce and a teaspoon of salt. Let it simmer for another 30 minutes.
- Turn off the heat and after cooling remove the duck from the pan and place in a roasting dish. Keep the stock.
- Pour the stock into a container and refrigerate. Cover the duck and refrigerate also. After a while, a layer of fat will form on top of the stock. Remove it and reserve 250ml of stock for the duck.
- Allow the duck to reach room temperature before placing in the oven. Preheat the oven to 180C/gas mark 4.
- Add the sherry and the reserved stock to the roasting dish and place in the oven. Roast for 30 to 40 minutes. Remember to baste the duck occasionally. The duck is cooked when it is heated through. The skin will be crisp and golden–brown.
- When done, transfer the duck to a serving platter and use the watercress to garnish.
Share this Ginger Duck Recipe with your friends