Method Prepare duck for roasting, rub with salt and sprinkle with pepper. Place vegetables in roasting pan, lay duck on top and pour hot water into pan. Roast in moderately hot oven (160°C - 180°C) allowing about 25 minutes per 450g. When cooked remove duck to hot platter and keep hot. Strain liquid in pan, skim of any fat, add sweet and sour sauce, bring to boil and thicken slightly with 1 tablespoon cornflour blended in 2 tablespoons cold water. Cook 5 minutes. A tablespoon brandy or soy sauce can be added to gravy if you wish. Carve duck and serve hot with the sauce.