Ginger – Honey – Duck

Ingredients for 4 servings:

• 2 tbsp oil (sesame oil)
• 2 tbsp soy sauce
• 1 tbsp honey
• 2 tsp ginger root, freshly grated
• 1 duck(s) (cookable young duck, approx. 1.3 kg)
• 2 liters of water
• Salt
• 50 ml chicken stock
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tsp ginger powder

Instructions

Working time approx. 1 hour 20 minutes; Total time approx. 1 hour 20 minutes

For the marinade, mix 2 tablespoons of sesame oil with 2 tablespoons of soy sauce and the tablespoon of honey. Mix with the 2 teaspoons of ginger. Rinse the ready-to-cook duck inside and out under cold running water and pat dry. Bring 2 liters of water to a boil, dip the duck briefly, remove it, drain and pat dry. Sprinkle salt inside and out, let it soak for 10 minutes, and pat dry again. Coat the duck inside and out with the marinade. Tie the legs and wings to the body with kitchen string. Place the duck on the rotisserie, secure the retaining clips, and grill the duck until crispy brown, turning continuously, brushing it repeatedly with a mixture of chicken stock, soy sauce, and the tablespoon of honey plus ginger powder. After about 60 minutes of grilling, remove the rotisserie, let the duck rest for at least 10 minutes, remove from the rotisserie, cut into portions, and serve very hot. Gooseberry chutney and baguettes are suitable side dishes, but rice is also good.