Ingredients
1 young duck, assorted vegetables to taste.
Seasonings
Salt, pepper, Shaoxing wine, and Worcestershire sauce to taste, 100 g (about 1/2 cup) melted butter, and 500 g (about 1 lb) aromatic vegetables.
Instructions
1. Wash the duckling and pat it dry, then rub it all over with salt and pepper, drizzle with Shaoxing wine and Worcestershire sauce, pour melted butter over the top, scatter finely chopped aromatic vegetables over the duck, and add a moderate amount of water.
2. Place in the oven and roast until golden brown and fully cooked through, then remove, cut into large pieces, and arrange in a serving dish; pour the reserved roasting juices over the top and serve with seasonal vegetables on the side.