Ginger Duck

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“This is an easy recipe for the more adventurous cooks. Duck is a nice change from chicken. I think you'll enjoy this if you try it.”
READY IN:
1hr 40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Partly thaw duck, pry open cavity and remove as much fat as possible.
  2. Rub with some soy and ginger and thaw completely.
  3. Place in deep casserole (dutch oven).
  4. Add remaining soy and ginger.
  5. Add water to cover duck and bring to a boil.
  6. Simmer 1 hour then drain.
  7. (Liquid can be defatted and used as stock).
  8. Place duck on rack and roast at 450 for 1/2 hour until crisp.

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