The recipe yields the same tasty result as the traditional dish in a fraction of the time (no hanging required).

Roasted Duck

Preheat oven to 425 degrees

Pat dry duck

Season inside carcass and stuff with ginger, garlic and scallion

Tie the wings into the body

Generously sprinkle salt and pepper on the outside

Place duck breast side up inside a roasting pan

Roast at 425 for 15 minutes to brown skin

Lower oven to 350 for an additional hour or until internal temperature (taken at leg joint) reads 180 degrees

During the last 20 minutes of cooking begin to spread hoisin glaze (recipe below) generously over the bird with pastry brush

Let rest 10 minutes before carving

Serve additional glaze on the side for dipping

Hoisin Glaze

Mix ingredients in bowl

Spread over duck during last 20 minutes of cooking