Rangoon Whole Duck Roast

Before cooking, the duck must be marinated for 2 hours as explained below. Choose a duck that is small and fatty for this recipe.

In a large bowl, place the duck, and combine the oil, soy sauce, ginger, garlic, green chillies and vinegar. Using your hands, coat the duck evenly with the marinade and marinate covered at room temperature for 2 hours.

Pre-heat the oven to 500 F or 250 C.

In a roasting pan, place a piece of aluminum foil, and coat the foil lightly with butter. On this foil, arrange the onion rings, peppercorns, coriander, cumin seeds and tomatoes.

Place the duck on top of the bed of ingredients from above step. Add the marinade onto the duck. Using a paintbrush, coat the duck lightly with molten butter.

Place the roasting pan in the oven and roast for 1 hour or so until the duck is done. During this period, turn the duck periodically (every 15-20 minutes), and lightly brush using fat from the duck that will collect in the pan.

Insert a knife or fork into the duck, when the knife enters smoothly and emergent juices are not pink in color, the duck is done.

When the duck is done, remove the duck from the pan. Pour off the duck fat into a small saucepan. Bring to a boil, and add onion and tomato and fry for 3-4 minutes. Add the cornflour mixed in some water, and add to the saucepan. Whisk in one direction until the paste is smooth and thick.

Serve the duck along with the sauce on the side.