Five-Spice Duck Recipe

Prick the skin of the duck. Roast the duck in a moderately hot oven 190C (375F) for 1 hour. Halve the leeks lengthwise. Wash sandy grit from between layers of leeks, cut into 5cm lengths. In a flameproof casserole place half the leeks, top with roasted duck. Pour the sherry or wine, soy sauce and honey over the duck, add the water and bring quickly to the boil. Cover and cook over a medium heat for 30 minutes, basting several times. Place remaining leeks over the duck, cover and cook for another 15 minutes. Sprinkle the five-spice over the duck and cook for another 15 minutes. Remove duck, split in two, then remove wings and legs and cut each half into sections. Spoon leeks on to serving dish, top with duck. Serve with boiled rice or as part of a Chinese meal