sesame oil, soy sauce, ginger, garlic and vinegar in a large bowl. Place
the duck in the bowl. Coat with the marinade and allow to marinate at
room temperature for 1-2 hours. Preheat the oven to 475-500F (Gas 9-10).
Place the onion, black peppercorns, coriander and cumin seeds and
tomatoes in a roasting pan. Lay the duck on top and roast in the oven
for 45-50 minutes until done, basting frequently with the dripping fat.
When cooked, remove the duck from the pan. Skim off the fat, strain the
remaining liquid and pour into a small saucepan. Bring to the boil. Mix
a little water with the cornflour to make a thin paste. Add to the
boiling liquid and whisk until the sauce thickens. It should be smooth
and slightly thick. Serve the duck hot, accompanined by the sauce and
some crusty bread.
multinational recipe comes from the Rangoon Club, a colonial club built
for the British 'gentry'. The chefs were great innovators, especially
when it came to fusing cuisines. In this recipe, we find Indian, Chinese
and Western influences.
Serves 4 - 6
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