“CHINA” Lacquered duck

• 1 duck
• 2 tablespoons of honey
• 1 tablespoon of soya sauce
• 2 tablespoons of cornflour
• 2 cloves of garlic
• 1 teaspoon of salt
• 1 tablespoon of ground mixed spice
• 5 tablespoons of white vinegar

Carefully wash the inside and outside of the duck by plunging it into boiling water for 30 seconds. Use kitchen paper to clean and pat the duck dry. Prick the duck meat all over. In a bowl, mix the white vinegar, the finely chopped garlic, the soya sauce, the honey, the spices, the cornflour and the salt. Put the duck in a deep oven dish and coat it in this mixture. You can put a little of the mixture inside the cavity of the duck. Leave in the fridge for 5 hours and baste the duck from time to time with the marinade. Bake the oven at 180°C for 50 minutes and then increase the temperature for the last 30 minutes to 240°C. Serve with white rice, Chinese cabbage or baby turnips.