Title: Golden Duck with Lychee Sauce
Categories: Entree Poultry British Fruit
Yield: 4 Servings

5	lb	Duckling
1	tb	Castor sugar
1	ts	Salt
1	sm	Onion
1		Ornage, juice
11	oz	Can lychees
1	tb	Cornflour
6	tb	Water
2	tb	Dry sherry
1	bn	Spring onions
		Salt & Cayenne pepper

"Although simple to achieve, this dish is perfect for a dinner party. Both the texture and the flavour of the sauce go beautifully with the duck, which should not be overcooked - the flesh should remain slightly pink. Serve with either new potatoes or brown rice, and with sliced and steamed Chinese cabbage dotted with butter and sprinkled with a good say sauce" JD Preheat oven to Gas 4/350øF/180øC. Mix the sugar and salt together and rub all over the wiped and dried duck. Peel and roughly chop the onion and put it into the body cavity with a sprinkling of salt. Pour the orange juice also into the body cavity, then skewer up the opening to enclose. Put the duck on a rack in a roasting pan. Roast in centre of the preheated oven for 40-45 minutes, then turn the heat up to Gas 9/475øF/240øC for another 10 minutes or so until the duck is a rich brown. While the duck is cooking, get ready to make the sauce. Strain the juices from the lychees into a small saucepan and leave on one side. Cut each lychee in half. Slake the cornflour with 1/3 of the water. When the duck is ready, unskewer the opening and, holding duck with a cloth, pour out the inside juices into the saucepan containing the lychee juices/ Add the remaining water and the sherry. Stir in the blended cornflour and bring to the boil, stirring until the sauce thickens. Now add the lychees and the chopped spring onions and boil again for another minute or so. season to taste with salt & cayenne. If the sauce seems too thick, stir in a little more water. Pour the sauce into a jug and pour over the carved duck on your plates.

Recipe by Josceline Dimbleby - Favourite Food MMed by IMH Georges' Home BBS 2:323/4.4

From: Ian Hoare Date: 05 Mar 97 National Cooking Echo Ä

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