By Keith Floyd
Duck and ginger go very well together. Because it is so fatty, duck retains its flavor through the cooking process; this is a lovely, slightly unusual dish.
Put the duck joints in a large pan and cover with water. Bring to a boil, then simmer, uncovered, for about 1 hour, or until the water has evaporated and the duck is cooked and sitting in its own fat. Strain off the fat and cover the duck joints with a little more water.
Add the remaining ingredients and simmer for 25-30 minutes, or until the duck is coated in a thick sauce. Season and