1 5 lb Duckling (rinsed and dried)
2 Lemons, halved
Salt and grnd. pepper, to taste
3/4 cup Soy sauce
3/4 cup Ketchup
1/3 cup Clover honey
1/4 cup Corn oil
2 Garlic cloves, minced
1 tablespoon Dried rosemary, crumbled
2 Scallions, for garnish
Yield: 2 servings
Preheat the oven to 400F. Remove excess fat from the cavity and neck area. Rub the duck inside and out with the juice of one lemon. Pat dry. Prick the skin all over with the tines of a fork. Sprinkle the outside and the cavity with salt and pepper. Place the second lemon in the cavity. Place the duck, breast side up, on a rack in a shallow roasting pan, and bake for 30 minutes. While the duck is roasting, make the glaze: Combine the soy sauce, ketchup, honey oil, garlic, and rosemary in a small bowl. Mix well. Reduce the oven temp. to 350F. Pour off the fat that has accumulated in the roasting pan, and pour the glaze over the duck. Cook, basting frequently, another 45 minutes for medium-rare (18-20 min. per lb.). Remove the duck from oven and let it rest for 15 minutes. To serve, remove the duck from the roasting pan. Cut it into quarters, removing the backbone. Skim off any fat from the roasting pan, and reheat the glaze. Pour the glaze over the duck, and garnish with scallions, (thinly sliced diagonally white bulb and 3″ green). Enjoy!!