Crispy duck

Ingredients for 2 servings:

• 1 duck(s), ready to cook, about 1.5 kg
• 4 tsp salt
• 1 piece(s) ginger, approx. 2-3 cm
• 1 stalk(s) leek
• 3 tbsp honey
• 1 tbsp vinegar
• 2 stalk(s) spring onions

Instructions

Working time approx. 1 hour; Rest time approx. 15 hours; Total time approx. 16 hours

Cut out the sebaceous gland on the tail and any excess fat from the duck. Rinse the duck inside and out and pat dry thoroughly. Let it stand for a few hours to dry. Heat salt in a small pan and rub it all over the duck, inside and out. Wrap it in a kitchen towel and refrigerate overnight. This is necessary to extract as much water as possible from the bird, making it even crispier. Finely dice the peeled ginger and the white part of the leek and stuff them into the duck. Mix the honey and vinegar together and brush the duck with it. Place the duck back-up on the oven rack (with a drip tray underneath to avoid the mess!) and put it in the oven. Set the oven to 180°C and roast for 40 minutes. Turn the duck over and continue roasting at 150°C for 40 minutes. Reduce the heat to 100°C and cook for another 1 hour. Meanwhile, brush the duck repeatedly with the honey mixture. Preheat oven to 250°C and roast for another 15 minutes, until the skin is crispy. Cut the duck into portions (best with an electric knife) and arrange on finely chopped spring onions. Serve with rice and soy sauce.