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4-5
Medium
Published 1978
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.