4 c  Water
1/2 c  Soy sauce
1/4 c  Honey
2 tb Turmeric
3    Garlic cloves; crushed
1 ts Ginger, ground
1    Duck (5 lb)

In a wide shallow pan or large deep skillet, combine
all ingredients except the duck. Bring to a boil,
then reduce heat to low and simmer five minutes.
Meanwhile, rinse the duck; remove giblets and neck,
reserving for soup. Truss the duck, making a handle of
the string. Place the pan with the hot soy mixture in
the sink. Holding the duck by the handle over the pan,
ladle hot soy mixture on all sides until the skin has
a “cooked” look. Hang duck in a cool, airy, breezy
place for 4 to 6 hours to dry the skin. Or, place duck
on a wire rack over a pan and refrigerate overnight.
Pour leftover mixture in an oven-proof saucepan.
Place duck, breast side down, in a roast holder inside
a deep aluminum foil drip pan. Place pan in the center
of grill; cover and grill for 1-1/2 to 1-3/4 hours
using over deep drip pan containing 1/2″ water. Place
soy mixture over direct coals and boil to reduce by
half. Strain soy mixture through a fine sieve and
serve with duckling.