Whole duck, roasted pink and served in two courses

Ingredients for 2 servings:

• 1 duck (Barbary, approx. 1.5 kg), ready to cook
• 3 tbsp soy sauce
• 2 tbsp oil, high heat (e.g. peanut oil)
• 1 tbsp honey
• ½ tbsp sugar
• 1 pinch of salt
• 2 tbsp ketchup, if desired

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

for the oven or kettle grill

If necessary, gut the duck, rinse it, and pat it dry with a paper towel. Mix all the other ingredients for the marinade and brush the duck well with the marinade. Preheat the oven (or kettle grill) to 250°C. Place the duck on the grill or oven rack, with a drip tray or baking sheet underneath. The duck should be placed on a rack; a deep roasting pan is not suitable, as it would shield the duck too tightly and prevent the juices from draining. Roast the duck for 10 minutes at 250°C. Then check that the skin isn’t getting too brown (due to the marinade) and brush it again if necessary. Roast for another 10 minutes. After just 20 minutes in total at 250°C, the duck is ready to be carved. If it stays in the hot oven for just a few minutes longer, the breast meat will no longer be pink! Reduce the oven temperature to approximately 180°C, remove the duck from the oven, remove the breasts, carve them neatly, and serve as the first course. Once the breasts are removed, return the carcass and legs to the now-warmer oven and continue cooking while the first course is eaten. Then, remove the now-cooked legs and serve them on new plates as the second course.