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This multinational recipe comes from the
Rangoon Club, a colonial club built for the British 'gentry'.
The chefs were great innovators, especially when it came to fusing
cuisines. The influence of Indian, Chinese and Western cooking
are found here.
Rangoon Roast Duck
2 tablespoons sesame oil
3 tablespoons soy sauce
2 tablespoons chopped ginger
2 tablespoons chopped garlic
2 tablespoons malt vinegar
2 medium onions, diced
A few black peppercorns
A few coriander seed
1 level teaspoon cumin seeds
2 medium tomatoes, diced
1 whole duck, (3 to 3 1/2 pounds)
A little water
2 tablespoons cornstarch
- Combine the sesame oil, soy sauce, ginger,
garlic and vinegar in a large bowl. Place the duck in the bowl.
Coat with the marinade and allow to marinate at room temperature
for 1 to 2 hours.
- Preheat the oven to 475°F to 500°F
(245°C to 260°C).
- Place the onion, black peppercorns, coriander
and cumin seeds and tomatoes in a roasting pan. Lay the duck
on top and roast in the oven for 45 to 50 minutes, until done,
basting frequently with the dripping fat.
- When cooked, remove the duck from the
pan. Skim off the fat, strain the remaining liquid and pour into
a small saucepan. Bring to the boil. Mix a little water with
the corn flour to make a thin paste. Add to the boiling liquid
and whisk until the sauce thickens. It should be smooth and slightly
thick. Serve the duck hot, accompanied by the sauce and some
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