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 The duck is served whole and pulled apart with chopsticks at the table to be eaten with rice and the yams.
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1. Shanghai Hoisin Duck Cooked with Yams
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1 duck, about 1.5 kg (3 1/2 lb), washed and dried 1 teaspoon salt 1 teaspoon freshly ground white pepper 1 tablespoon hoisin sauce 3 tablespoons Chinese wine or dry sherry 3 spring onions, finely chopped 6 slices root ginger, peeled 450 g (1 lb) small yams, washed, pelled and cut into 2.5 cm (1 inch) chunks Preparation time: 10 minutes Cooking time: 2 1/2 hours Oven: 200 degree C (400 degree F), Gas Mark 6; then 180 degree C (350 degree F), Gas Mark 4 2. Place the duck on a rack in an ovenproof dish and put in the preheated oven. Roast for 15 minutes on each side until the oil starts to seep out of the duck and both sides are lightly browned. 3. Pour off the oil, then brush the duck all over with the hoisin sauce and also brush inside the body cavity. Place the wine, spring onions, ginger slices and yams in the body cavity. Cover the dish completely with foil and turn down the oven. Roast for 1 hour. 4. After 1 hour, baste the duck with the pan juice, reseal the foil and cook for another hour. The duck should now be ready. Test by inserting a skewer into the meatiest part of the leg. if the juices run clear, the duck is cokked. if the juices have some blood in them, the duck needs further cooking. the duck should be tender enough to be pulled apart easily. Serve with the yams and rice.
2. Spiced Beansprouts with Cucumber Shreds
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1 kg (2 1/4 lb) beansprouts 1/2 cucumber, cut into shreds 50 g (2 oz) dried shrimps, soaked for 20 minutes, and drained Sauce: 1 teaspoon soy sauce,BR> 1 teaspoon salt 1 teaspoon wine vinegar 1 1/2 teaspoons sesame oil 1/2 teaspoon sugar pinch of MSG Preparation time: 10 minutes, plus soaking Cooking time: 10 minutes
2. Mix together the sauce ingredients and pour over the vegetables
just before serving.
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