Serves: 4
Total Calories: 1,738

1 cup water
1/2 cup light soy sauce
1/2 cup ground onion (grind in a food processor)
1/4 cup ground, peeled fresh ginger (grind in a food processor)
2 Long Island ducks (5 1/2 to 6 pounds total) split in half
3 cups vegetable oil (for deep frying)
HONEY GINGER SAUCE
1 cup honey
1/2 cup water
1/4 cup plum sauce
1/4 cup soy sauce
4 ounces fresh ginger sliced
1 teaspoon all purpose flour mixed with 2 tablespoons cold water

Combine first 4 ingredients and coat ducks thoroughly with mixture. Cover ducks and refrigerate at least 6 hours, preferably overnight. Remove ducks from marinade, wiping off excess, reserve marinade.

Preheat oven to 350 F. Place ducks in a roasting pan and strain 1 cup marinade over them. Roast 1 ½ hours, basting every 15 minutes with juices in pan.

Heat oil in large saucepan or a deep frying pan to 350 F. Place 1 duck half skin side down in oil and deep fry until skin is crisp, 3 to 5 minutes. Remove with tongs and drain on paper towels. Repeat with remaining duck, frying halves 1 piece at a time. If desired, bone duck or cut into serving pieces or sliced before serving.

For ginger sauce, combine honey, water, plum sauce, soy sauce, and ginger in a small saucepan and bring to boil over high heat. Stir in flour/water mixture, reduce heat to low, and simmer until sauce is syrupy, about 20 minutes. Serve ducks hot or at room temperature; pour sauce over ducks or pass separately.

Nutritional Facts:

Serves: 4
Total Calories: 1,738
Calories from Fat: 1,440

More Recipes from the Tommy Tang's Modern Thai Cuisine Cookbook:
The Original Tommy's Duck with Honey Ginger Sauce
Spicy Mint Chicken
Spicy BBQ Chicken with Sweet Chili Sauce
Lemon Grass Chicken
Dried Chili Chicken
Siamese Chicken with Basil