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Method :
Bone the
duck. Rub salt on the meat. Rub dark soy sauce on the skin. Roll up and
tie with a string. Peel apple and shallot, then dice apple and slice
shallot. Heat 4 tbsp of oil in wok. Fry the duck roll until golden. Set
aside. Use remaining oil to sauté apple and shallot. Pour in sauce and
bring to the boil. Transfer to a double boiling pot. Place duck in the
sauce and steam for 1 hour until tender. Slice the duck thickly. Bring
the sauce to the boil again and thicken with cornflour solution. Pour
over the duck or serve on the side as a dipping sauce. Champagne
tenderizes the duck meat. Beer can be used as a substitute but it does
not taste as good as Champagne.
Serves 4 - 6
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