- Wash and dry duckling.
- Combine remaining ingredients and brush inside and out over duckling; let stand for 1 hour, turning occasionally.
- Preheat oven to 350°F.
- Roast for 2 hours, turning and basting with drippings occasionally.
I knew this would be good, and I wasn't disappointed! It was easy and the smell as it cooked was mouth watering. The only change made was to use fresh ginger as I always think dried ginger is for baking and fresh (if you have it on hand) for savoury.
This is one of the best Roast Ducks my family has had! I had company last night and everyone could not stop saying how good it was! I will use this one over and over!
DH recently bought me a 'Duck and Turkey' cookbook, but all of the 'duck' recipes called for parts...we wanted to try a whole roast duck. If we liked it, DH promised me that we would order some ducks to raise this spring, so I had more than usual riding on the results of this recipe. Well, we weren't disappointed. I was amazed at how easy it really was. Initially, I thought maybe I should put a little water in the bottom of my roaster, but decided the recipe didn't mention it and others had had success with the recipe as is, so it must not need it and didn't. Good decision! It created plenty of juices as well as rendered duck fat (can't wait to try that) without the addition of any water. Thanks for sharing a wonderful recipe Tonkcats...and yippeee...I'm getting ducks this spring!!!