Directions See How It's Made
- Partly thaw duck, pry open cavity and remove as much fat as possible.
- Rub with some soy and ginger and thaw completely.
- Place in deep casserole (dutch oven).
- Add remaining soy and ginger.
- Add water to cover duck and bring to a boil.
- Simmer 1 hour then drain.
- (Liquid can be defatted and used as stock).
- Place duck on rack and roast at 450 for 1/2 hour until crisp.