Low-temperature glazed duck

Ingredients for 4 servings:

• 1 duck(s), approx. 2 kg
• salt and pepper
• 2 tbsp honey
• 1 tbsp peanut oil
• 1 small piece(s) of ginger
• 1 garlic clove(s)
• 1 tbsp soy sauce
• ½ tsp chili powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 7 hours; Total time approx. 7 hours 30 minutes

Clean the duck and pat dry. Remove any fat from the neck and the preen gland. Then season with salt and pepper inside and out. Preheat the oven to 220°C (top/bottom heat) and place a roasting pan filled with a little water on the oven floor. Place the duck on the oven rack on the middle shelf of the oven so that the fat can drip into the roasting pan and roast for 1/2 hour on each side. For the glaze, mix the grated ginger and crushed garlic clove with the remaining ingredients. After 1 hour of roasting, reduce the oven to 80°C (top/bottom heat). Place the duck back-side down on the rack and brush with the glaze. Leave in the oven for 6 hours, brushing with the glaze occasionally. Return the oven to 220°C for the last 15 minutes for a crispy crust. You can also make a sauce from the collected meat juices. The meat is particularly tender yet not dry, and I really like the combination of sweet and spicy. Side dishes: bread dumplings, potato dumplings, rice, rice noodles, potatoes, red cabbage, green beans, carrots.