Ginger glazed duck || gastrolab mediterranean christmas dinner

Ingredients

• 2-2,5 kg duck
• Salt

For glaze:

• 50 g. Fresh ginger
• 5 garlic cloves
• 70 g. Mirin wine
• 70 g. Honey
• 1 tablespoon coriander
• 2 tablespoon of salt
• Soy sauce 80 g

Preparation

• Glaze:
  Combine all ingredients in a food processor and mix until smooth.
  
  Pour into a saucepan and cook 10 minutes over medium heat until thick.
• Duck:
  rub duck with salt. Roast in preheated to 180°c oven 45 minutes until lightly browned. Cover with foil and cook at 160°c about 1,5 - 2 hours. Remove foil, cover with glaze.
  
  Once again roast at 200°c 10 minutes to golden crisp.

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