This recipe offers a delightful twist on the classic roast duck, featuring a crispy skin and a sweet honey glaze.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
Rinse the duckling under cold water and pat it dry with paper towels.
Drying the duck thoroughly helps achieve crispy skin.
In a mixing bowl, combine the soy sauce, minced garlic, grated ginger, honey, salt, and pepper.
Mix well to ensure the flavors are evenly distributed.
Brush the glaze mixture all over the duck, both inside and out.
Ensure the glaze covers the duck evenly for maximum flavor.
Place the duck on a rack in a roasting pan, breast side up. Tie the legs together with kitchen twine.
Using a rack allows the fat to drip away, preventing sogginess.
Roast the duck in the preheated oven for 2 hours, basting with the pan drippings every 30 minutes.
Basting keeps the duck moist and enhances the flavor.
Let the duck rest for 10 minutes before carving and serving.
Resting allows the juices to redistribute, ensuring tender meat.
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