Eastern FEAST

Cantonese-style roast duck with spicy roast potatoes and Szechuan plum sauce

• 1 duck (approx. 3kg)
• 1 tbsp salt
• 2 tbsp five-spice powder

FOR THE MARINADE

• 2 tbsp groundnut oil
• 2 tbsp finely chopped spring onion
• 2 tsp finely chopped ginger
• 2 tbsp minced garlic
• 1 tbsp brown sugar
• 3 tbsp Chinese rice wine, or sherry
• 2 tbsp black bean sauce
• 2 tbsp hoisin sauce

FOR THE PLUM SAUCE

• 250g plums, halved and stones left in• 40g blueberries• 1 tsp dried, powdered ginger• 1 tsp Szechuan peppercorns• 6 cloves• 1 star anise• 1 stick of cinnamon• 1 tsp chilli powder• 1 tsp white pepper• 4