8 green onions (green part only) 1.5 kg duck bunch of basil spinach leaves
Prepare glaze. Slice green onions thinly on the diagonal and place in iced water to curl.
Rinse duck and pat dry with absorbent paper. Brush inside of duck with a little glaze and fill cavity with basil. Tie legs together with string, then fold wings across the back and tie firmly to secure. Brush duck with glaze, place on a wire rack over a roasting pan and roast at 200°C for 10 minutes.
Reduce temperature to 180°C and roast for a further 60 minutes for medium or 80 minutes for well done, basting frequently with some of the remaining glaze. Rest in a warm place for 10 minutes, then, using poultry shears, cut duck into serving portions.
Serve on a bed of combined drained green onion and spinach leaves. Pass remaining warm glaze separately. Serve with shiraz.
1/2 cup honey 4 cloves garlic 2 grean onions, chopped 60 ml semi-seet sherry 1/4 cup mushroom soy 2 cm piece ginger, grated
Process all ingredients in a food processor until smooth.