Peter Lloyd served up tasty Cantonese Style Roast Duck Crown with Crispy Brussels Sprouts, Lemongrass Honey, Ginger and Butternut Puree for the festive season on James Martin’s Saturday Morning.

The the ingredients for the Marinade: 15g Oyster Sauce, 15g Soy Sauce, 15g Dark Soy Sauce, 20g Fermented Red Bean Curd, 10g Chinese 5 Spice, 2g White Pepper, 15ml Rose Wine (Cooking), 15g Sugar, 15g Maltose (Heated), 2 Cloves Garlic, 2” Piece Ginger, 2 Spring Onions and 2 Star Anise.

For the Duck: 1 Duck – Legs & Wings Removed.

For the Glaze: 20g Chinese Red Vinegar, 20g Maltose (Heated), 5g Salt, 25g Oyster Sauce and 25g Hoisin Sauce.

For the Brussels Sprouts: 360g Brussels Sprouts cleaned and quartered, 10g Mint torn, 24g Pickled Red Chilli, 3g Toasted White Sesame Seeds, 60g Lemongrass Honey and Lemon Wedge.

For the Lemongrass Honey: 100g Honey, 15g Lemongrass, 10ml Lemon Juice, 1g Salt and 12ml White Vinegar.

For the Pickled Red Chilli: 3 Long Red Chillies and 50ml Rice Vinegar.

For the Star Anise Salt: 40g Salt, 25g Ground Star Anise, 15g Caster Sugar and 1g Chilli Powder.

For the Butternut Puree: 1 Butternut Squash, 20g Butter, Pinch Salt and Pepper, 100ml Ginger Syrup and 6g Salt.

For the Ginger Syrup: 100ml Lemon Juice, 100g Sugar, 100g Ginger Grated and 1 Thai Chilli Sliced.

For the Toasted Pumpkin Seeds: 50g Pumpkin Seeds, 5ml Olive Oil and Pinch Salt.

See recipes by James in his book titled: Complete Home Comforts: Over 150 delicious comfort-food classics available from Amazon now.