12-02-2004, 06:16 AM
One 3 to 5 pound domestic duckling
2 teaspoons Szechwan pepper, coarsely ground or 1 teaspoon of whole pepper coarsely ground
1 teaspoon of salt
1 teaspoon of ground ginger
1/2 teaspoon of ground ginger
1/2 teaspoon of five spice powder
1/4 cup of honey
2 tablespoons of soy sauce
Rinse the duck and pat dry. In a bowl combine the pepper, salt, ginger, and five spice powder. Sprinkle the body cavity of the duck with some of the salt mixture, rub the remaining mixture on skin of duck. Skewer neck skin to back, tie legs to tail. Twist wing tips under back. Prick skin all over with a fork. Place the duckling, breast side up, on a rack in a shallow roasting pan. Roast in a 375ºF. oven for 1 3/4 to 2 1/4 hours or until the drumsticks move easily in their sockets and duck is no longer pink, spooning off fat occasionally. Meanwhile, mix honey and soy sauce, baste the duck with honey mixture once or twice during the last 10 minutes of roasting. Makes 3 to 4 servings
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2 teaspoons Szechwan pepper, coarsely ground or 1 teaspoon of whole pepper coarsely ground
1 teaspoon of salt
1 teaspoon of ground ginger
1/2 teaspoon of ground ginger
1/2 teaspoon of five spice powder
1/4 cup of honey
2 tablespoons of soy sauce
Rinse the duck and pat dry. In a bowl combine the pepper, salt, ginger, and five spice powder. Sprinkle the body cavity of the duck with some of the salt mixture, rub the remaining mixture on skin of duck. Skewer neck skin to back, tie legs to tail. Twist wing tips under back. Prick skin all over with a fork. Place the duckling, breast side up, on a rack in a shallow roasting pan. Roast in a 375ºF. oven for 1 3/4 to 2 1/4 hours or until the drumsticks move easily in their sockets and duck is no longer pink, spooning off fat occasionally. Meanwhile, mix honey and soy sauce, baste the duck with honey mixture once or twice during the last 10 minutes of roasting. Makes 3 to 4 servings
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