Recipe - Honey Duck With Sweet Damson Sauce

1 lg Barbary duck; about 250300g
2 tablespoon Clear honey
2 tablespoon Soy sauce
One half teaspoon Chinese fivespice powder
1 tablespoon Sunflower oil

FOR THE SAUCE
450 g Quartered; stoned damsons or
; plums
1 2 cm piece root ginger
One half teaspoon Ground cinnamon
150 ml White wine
3 tablespoon Light muscovado sugar
One half Fresh lime
Salt and pepper

TO SERVE
80 pack Chinesestyle pancakes
One half Cucumber
6 Salad onions
4 Radishes

1 Place the damsons in a small pan and grate in the ginger. Add the ground
cinnamon, white wine and sugar. Boil and simmer gently for 1015 minutes
until the damsons are softened.

2 Remove the skin from the duck and halve it horizontally. Cut the flesh
widthways into 1cm/ 1/2in wide strips.

3 Put the duck in a bowl with the honey, soy and fivespice powder and
marinade for 510 minutes.

4 Cut the cucumber lengthways into 5mm wide batons. Shred the salad onions.

5 For the Radish Garnish: Cut a small cut around each radish to make petals
and place in a small bowl of iced water to open up.

6 Heat the oil in a wok and stirfry the duck on a high heat for 23
minutes until crisp and browned. Drain on kitchen paper.

7 Sieve the sauce into a bowl and squeeze in the lime juice. Add salt and
pepper to taste. Remove the pancakes from the box and cook the packet in
the microwave on power level 9 or on high for 30 seconds.

8 Spread the sauce onto three pancakes and arrange the cucumber sticks and
shredded salad onion on top. Add a few strips of duck and roll up tightly.
Arrange the rolls jointside down on a serving plate and garnish with the
radish flowers.

Converted by MC_Buster.

Recipe by: Can't Cook Won't Cook

Converted by MM_Buster v2.0l.