Rub inside of cavity with 1 tsp salt. If using wild ducks, add a quartered onion and apple to cavity.
Pull the loose skin up around the neck and insert a skewer through it. Use this to hang the duck to drain excess fluid.
In a bowl, mix together a 50/50 blend of soy sauce and syrup.
Rub some of the syrup mixture over the duck(s) and hang it up to dry.
Every 15 minutes, rub on another layer of syrup until there are 4 – 5 coats on duck(s). Let it hang until nearly dry.
Spray the entire outside with the spray oil. Place duck(s) breast side up on a rack in a roasting pan. Add about an inch of water to pan.
Bake at 425 degrees for 20 minutes. Then reduce heat to 325 and cook until done.
Remove from oven and let rest 10 – 15 minutes before carving.
Serve and enjoy.
"The skin should be delicious and is a worthy treat all on its own: crispy, mahogany brown with most (if not all) the fat completely rendered off." – Molly K.