Ginger Duck

Directions

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