Remove the sebaceous gland on the tail and excess fat from the duck. Rinse duck inside and out and dry well. Leave for a few hours to dry. Heat salt in a small frying pan and rub it on the duck inside and out. Wrap in a kitchen towel and place in the refrigerator for one night. These measures are necessary to extract as much water as possible from the bird, making it all the more crispy. Cut the peeled ginger and the white part of the leek very finely into cubes and fill them into the duck. Stir honey and vinegar and coat the duck with it. Put the duck with the back upwards on the roasting rack of the oven (fat pan underneath, because of the mess!) and put it into the oven. Switch to 180 degrees and roast for forty min. Turn the duck to the other side and roast at 150 degrees for another 40 min. Switch down to 100 degrees and cook for another hour. Meanwhile, keep brushing the duck with the honey mixture. Turn oven to 250 degrees and roast again for 15 minutes until the skin is crispy.
Carve the duck into portions (this is best done with an electric kitchen knife) and arrange on finely chopped spring onions.
Serve with long grain rice and soy sauce.
(Per unit 600 calories / 2637 joules) **
Article: 234 of zer.t-netz.dienieren
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