1.Preheat the oven to 180°C/350°F/Gas Mark 4. Rub he inside and outside of the duck with salt. Melt the butter in a frying pan, add the liver and cook over a low heat, turning frequently, for a few minutes, then remove from the pan and chop.
2.Mix together the soy sauce, onions, garlic and brandy in a bowl. Transfer half the mixture to another bowl and stir in the honiey.
3.Rub the duck with the honey mixture making sure it penetrates well. Stir 350 ml/12 fl oz boiling water into the leftover mixture.
4.Stir the liver and ham into the remaining soy, onion, garlic and brandy mixture and stutf the duck with it.
5.Truss with kitchen string, place on a rack set over a roasting tin and pour a little water into the tin. Roast for about 1% hours, basting occasionally with the diluted honey mixture.
6.Remove the duck from the rack, untie, carve and place on a warm serving dish.

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