The duck is first poached, then roasted - and then the braising liquid makes gravy. Simple, and hugely effective.
Sit the duck, bottom up, in a colander in the sink, then pour over a kettleful of boiling water, aiming inside as well as out. Leave the duck to drain. Put all the remaining ingredients apart from the vegetable oil, Chinese leaves and cornflour in a casserole pan (something in which the duck will snugly fit) and bring to a bubble, stirring to dissolve the honey. Then put in the duck, breast down, cover with a lid and gently braise on a very slow bubble for about 1 ½ hours, topping up the water level if it drops below the duck and turning the duck over for the last 20 minutes. Once cooled, lift out, drain off the delicious gravy, then leave the duck covered in the fridge for a few hours or overnight. Refrigerate the gravy, then skim off the fat.
Rub the duck all over with a touch of oil, set it on a roasting tray and
© 2004 Alastair Hendy. All rights reserved.