- 1 duck (or a large chicken)
- 2 tablespoons black pepper corns
- 5 tablespoons soya sauce (strong)
- 5 shallots peeled and chopped very fine
- 50 gram (2 oz) ginger peeled and chopped fine
- 1 teaspoon caraway seeds ground
- 1 teaspoon coriander seeds ground
Open all the windows and close all the doors! Roast the pepper corns in a wok, stirring continuously. Remove from heat. Leave room until smoke has gone.
Clean the duck, remove any feathers or giblets, dry and prick all over. Grind the burnt peppers corns and mix with the soya sauce, shallots, ginger, caraway and coriander. Rub the black mixture into the duck, inside and outside. Cover the duck and place in refrigerator for seven hours.
Preheat oven to 200°C or 400°F or gas mark 6. Place duck on grid in the oven and underneath a pan with water to catch the juices. Roast for 120 minutes (150 for bigger birds) and baste the hot duck with the juices occasionally.
Serve with boiled rice and finely chopped mixed vegetables, boiled or stir fried. This is an adaptation of a Chinese recipe.