1. Prick the duckling portions all over with a skewer to allow the fat to drain off

2. Rub the portions with salt

3. Place the portions on a rack in a roasting tin and pour 1/4 pint (150ml) of water into the tin

4. Roast in the preheated oven for about 1 and 1/4 hours or until the flesh is tender and the juices run clear when the thickest part of the flesh is pierced with a knife

5. Remove the portions from the oven and pour off all the fatty juices from the tin

6. Raise the oven temperature to 425F (220C)

7. Put the plum jam into a saucepan together with the lemon juice, garlic, ginger, chilli sauce and salt and pepper to taste

8. Heat the pan gently, while stirring all the time until the jam has melted

9. Place the portions in a clean roasting tin and brush the jam glaze over the skin

10. Return the portions to the oven and roast for a further 10minutes until glazed

List of ingredients required:

(serves 4 people)

4 oz (115g) plum jam
2 teaspoons chilli sauce
2 level teaspoons ground ginger
2 tablespoons lemon juice
1 clove garlic, peeled and crushed
4 duckling portions (the leg, thigh, or breast and wing)
Salt and freshly ground pepper
Spring onion tassels (garnish)

The oven should be preheated at a temperature of 350F (180C)