Golden Duck with Lychee Sauce

Cooking what is the most prized bird in China would seem to call for Chinese accompaniments. Simple to achieve, this dish is nevertheless just right to give a novel slant to a festive occasion. Both the texture and flavour of the sauce go beautifully with the duck, which should not be overcooked but remain slightly pink-fleshed. Serve it with either new potatoes or brown rice, and with mangetout peas or sliced and steamed Chinese leaves dotted with butter and sprinkled with soy sauce.