How to make
Rince the duck and put it dry. With a sharp knife make square shaped cuts on the skin. Be careful not to cut though the meat. Pierce the legs with a fork so the fat can render through.
Rub the skin with a mix of salt, ginger, and garlic as well as the inside. Fill the duck with the siced orange. Tie the legs with a string. Allow it to marinate overnight.
Preheat the oven to 360°F (180 degrees).
In the meantime prepare the glaze. Mix the orange juice, honey, sugar and soy sauce. Bring the glaze to a boil and add the ginger. Reduce the heat and simmer, until it turns into a medium-thick and glossy sirup, it should take around 10 minutes.
Roast the duck, breast-side up for 1.5-2 hours, while you pour out the excess fat carefully every 30 minutes. Brush the duck with the glaze and bake for another 30 minutes (total roasting time around 2.5 hrs)
If the glaze tends to burn, cover with tin foil. The duck is cooked when the temperature inside the leg is 75 degrees.
Let the duck rest for 10 minutes before you carve it.
