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Method:
Wash the duck, remove the neck, feet and
innards and pat dry. Mix the ginger, cinnamon, nutmeg and
pepper. Take 1 teaspoon of this mixture and spread it over the
inside of the duck; then sew the duck securely closed. Spread
the remainder of the spice mixture over the outside of the duck.
Wrap the duck in aluminum foil, place it in a deep roasting pan, bake
at 220°C for an hour. After taking the duck from the oven, allow
it to cool about 15 minutes before removing the aluminum foil.
Place the duck on a roasting rack and put it on a cookie sheet.
With a fork, puncture the skin of the duck at many places over the
entire surface in order to prevent the skin's cracking. Bake the
duck at 180°C for about 30 minutes. Remove the duck from the
oven and brush the skin with the light soy sauce. Now, bake at
220°C for about 5-10 minutes, until the skin is crisp and brown.
Do not allow it to burn. Serve the duck either split in half or
de-boned. Alternatively, the skin may be served without the
meat. Serve with scallions, cucumbers, lettuce, celery and dark
soy sauce.
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