Duck with Sweet Potatoes

For the duck with sweet potatoes, chop the garlic very finely, sprinkle with a little salt and mash to a paste with a knife. Finely grate the ginger and mix both well in a small bowl with rice wine, soy sauce, five-spice powder and brown sugar. Rub the duck well inside and out with the marinade and marinate for 1 hour.

Heat some peanut oil in a suitable pan and sear the duck in it until golden brown all over. Lift out the duck, place it in a roasting pan (with a lid) and add enough water to cover at least a third of the duck. Mix the tofu with sugar and stir into the water. Put the lid on, bring the water to a boil, and then steam the duck over medium heat until tender, about 1 1/2 hours.

Meanwhile, turn the duck a few times and add water as needed. About 30 minutes before the end of cooking, add the sweet potatoes cut into bite-sized pieces. Lift out the fully cooked duck, carve and arrange. Drizzle with a little sauce, add the sweet potatoes and sprinkle with chopped scallions.

Preparation Tip:

If chestnuts are in season, you can replace some or all of the sweet potatoes with precooked chestnuts.

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