Add the hoisin sauce then glaze the duck with 2-3 ladles of the reserved cooking liquid.

Mix the hoisin sauce with about 3 tbsps of the cooking liquid from the pan.

Add the clams to the pan, together with their strained cooking liquid.

Strain 200ml of the cooking liquid into a pan and reduce to a thick consistency.

You may need to add some cooking liquid to make a nice creamy consistency.